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Roasted Garlic and Pepperoni Pasta Salad

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By Betty Crocker Kitchens
Updated Oct 2, 2008
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When you add pepperoni to Suddenly Salad®, you add fun and variety you can taste.

Roasted Garlic and Pepperoni Pasta Salad

  • Prep Time 20 min
  • Total 32 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 1 package Betty Crocker™ Suddenly Salad® roasted garlic Parmesan pasta salad mix
  • 1/4 cup cold water
  • 3 tablespoons vegetable oil
  • 2 cups frozen broccoli, red peppers, onions and mushrooms, thawed and drained
  • 1 package (3 1/4 ounces) sliced pepperoni, cut in half (1 cup)

Instructions

  • Step 
    1
    Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Step 
    2
    Stir together Seasoning mix, oil and cold water in large bowl; set aside.
  • Step 
    3
    Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, vegetables and pepperoni into seasoning mixture. Just before serving, toss with Topping. Serve immediately, or refrigerate.

Nutrition

395 Calories
22 g Total Fat
13 g Protein
40 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
395
Calories from Fat
200
Total Fat
22 g
Saturated Fat
6 g
Cholesterol
20 mg
Sodium
1160 mg
Potassium
420 mg
Total Carbohydrate
40 g
Dietary Fiber
4 g
Protein
13 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
66%
66%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
4 Starch; 2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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