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Italian Pasta Salad

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By Betty Crocker Kitchens
Updated Jun 22, 2010
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Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine.

Italian Pasta Salad

  • Prep Time 30 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 18
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Ingredients

Dressing

  • 1/4 cup marinade from the artichoke hearts
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons finely chopped basil
  • 1 tablespoon finely chopped Italian parsley
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Salad

  • 1 package (12 oz) rainbow rotini pasta
  • 1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
  • 8 oz mozzarella cheese, cut into 1/2 inch cubes
  • 1 English (seedless) cucumber, chopped (about 2 cups)
  • 1 pint (2 cups) cherry tomatoes, cut in half
  • 1 cup finely chopped red onion
  • 1 cup sliced radishes
  • 1 stalk celery, chopped (1/3 cup)
  • 1/3 cup sliced green olives
  • 4 medium green onions, sliced (1/4 cup)

Instructions

  • Step 
    1
    In small jar with tight-fitting lid, shake dressing ingredients.
  • Step 
    2
    Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
  • Step 
    3
    In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.

Nutrition

130 Calories
5g Total Fat
5g Protein
16g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
210mg
9%
Potassium
150mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
10%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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