Pasta Salad

Pasta Salad Photo: Jan Smith


  • 3 cups (8 ounces) uncooked vegetable rotini (corkscrew pasta)
  • 1 1/2 cups (1/4-inch-thick) slices zucchini
  • 1 1/4 cups yellow bell pepper strips
  • 1 cup drained canned quartered artichoke hearts
  • 1/2 cup (2 ounces) cubed part-skim mozzarella cheese
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/4 cup reduced-fat Greek or Italian dressing
  • 1/4 cup sliced ripe olives
  • 34 slices turkey pepperoni, cut into strips (about 2 ounces)


Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine.

    "I made this so my three-year-old would eat more veggies." -Tricia Taylor, Louisville, KY

    Turkey pepperoni adds protein to the veggie-and-pasta heavy dish. Choose from Greek or Italian dressing when topping this hearty bowl.

  • Yield: 6 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 248
Caloriesfromfat per serving: 32%
Fat per serving: 8.9g
Saturated fat per serving: 2.7g
Monounsaturated fat per serving: 1.9g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 14.3g
Carbohydrate per serving: 29.2g
Fiber per serving: 2g
Cholesterol per serving: 31mg
Iron per serving: 2.5mg
Sodium per serving: 725mg
Calcium per serving: 121mg

Good to Know

Pasta salad is an easy way to get your fill of vegetables. The dressing masks the flavor of some less-desireable vegetables for picky eaters. Turkey pepperoni is a healthier option to traditional pepperoni because it cuts out a lot of saturated fat.