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Little Italy Pasta Salad

Prep: 20 minutes plus chilling Cook: 10 minutes – Serves: 6 1 bag (16 ounces) Best Choice® rotini pasta 15 grape tomatoes, each cut in half (1 cup) 4 ounces Genoa salami and/or lower sodium ham, cut into 1/2-inch pieces 4 ounces Best Choice® provolone cheese, cut into 1/2-inch pieces 1/2 medium English cucumber, halved… Read more »

Prep: 20 minutes plus chilling
Cook: 10 minutes – Serves: 6

1 bag (16 ounces) Best Choice® rotini pasta
15 grape tomatoes, each cut in half (1 cup)
4 ounces Genoa salami and/or lower sodium ham, cut into 1/2-inch pieces
4 ounces Best Choice® provolone cheese, cut into 1/2-inch pieces
1/2 medium English cucumber, halved lengthwise and sliced 1/4-inch thick
2 cups loosely packed spinach leaves, sliced (about 1 cup)
1 cup drained Best Choice® mild banana pepper rings
1 cup Best Choice® Italian dressing
1 teaspoon Best Choice® Italian seasoning
1/2 teaspoon Best Choice® salt
1/2 teaspoon Best Choice® ground black pepper

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.

2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

Approximate nutritional values per serving: 625 Calories, 32g Fat (8g Saturated), 28mg Cholesterol, 1148mg Sodium, 65g Carbohydrates, 3g Fiber, 20g Protein


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