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Italian Pasta And Cheese

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YIELD

4 servings

PREP

15 min

COOK

15 min

READY

2 hrs

Ingredients

Dressing
¼ 59
CUP ML OLIVE OIL
¼ 59
CUP ML WHITE VINEGAR
2 3E+1
TABLESPOONS ML SUGAR
granulated
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML BLACK PEPPER
Salad
2 473
CUPS ML PASTA, ROTINI
uncooked *
1 ½ 355
CUPS ML BROCCOLI FLORETS
cut, thawed
8 231.2
OUNCES ML/G MOZZARELLA CHEESE, NON-FAT
shredded *
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML SWEET BELL PEPPERS
chopped *

Directions

To prepare dressing, combine oil, vinegar, sugar, basil, oregano, and black pepper in a tight-fitting jar with lid.

Shake well and set aside.

Cook rotini according to package directions. Rinse with cold water and drain.

To prepare salad, combine rotini, broccoli cuts, cheese, onions, and bell peppers in a mixing bowl.

Mix well.

Gently stir dressing into salad.

Cover and refrigerate two hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 162 76% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 16% Vitamin C 44%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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