Italian Pasta Salad
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Italian Pasta Salad
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The BEST Italian pasta salad with pepperoni, broccoli, and homemade Italian dressing. Made with wholesome ingredients and no mayo.
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Ingredients
For the Pepperoni Pasta Salad:
- 8 ounces whole wheat pasta fusilli, or similar pasta, rotini shape, uncooked
- 1 ½ cups broccoli cut into bite-sized pieces, florets
- 1 cup cherry tomato halved (or grape tomatoes
- 1 small bell pepper cored and diced (or yellow bell pepper, orange or yellow
- ⅓ cup turkey pepperoni quartered, sliced
- ¼ cup red onion about 1/2 a small onion, diced
- 2.5 ounces black olive rinsed and drained (1 small can, sliced
- ½ cup feta cheese reduced-fat, crumbled
- 3 tablespoons parsley chopped, fresh
For the Italian Dressing:
- 1 small tomato cut in half, ripe
- 1 tablespoon red wine vinegar
- 1 tablespoon Greek yogurt non-fat, plain
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic minced
- ¼ teaspoon kosher salt
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ⅛ teaspoon black pepper ground
Instructions
- Cook the pasta until al dente according to package directions. Drain and set aside to cool, then transfer to a large serving bowl.
- Add the vegetables and cheese to the bowl with the pasta: broccoli, tomatoes, bell pepper, red onion, black olives, feta cheese, and parsley.
- Top with the pepperoni.
- To prepare the Italian dressing, slice the tomato in half. Rub the inside edges (non-peel side) against a coarse grater over a small bowl. Grate all of the tomato's interior (juices and flesh) into the bowl, then discard the peel. Whisk in the remaining dressing ingredients until smooth. Pour dressing over the pasta bowl.
- Toss the pasta salad gently to combine. Serve chilled or at room temperature.
Notes
- TO MAKE AHEAD: Pasta Salad can be prepared up to 1 day in advance. Pour the dressing over the salad and toss up to 4 hours before serving. Store in the refrigerator.
- TO STORE: Leftovers will keep for a few days in the refrigerator but may dry out a little. If you know you will be serving leftovers, consider making a little extra dressing, then storing the dressing separately. Just before serving, toss the extra dressing with the pasta to moisten it.
Nutrition Information
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Serving
1(of 8)
Calories
192kcal
(10%)
Carbohydrates
24g
(8%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
17mg
(6%)
Potassium
213mg
(5%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
750IU
(15%)
Vitamin C
35mg
(39%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (as a side dish)
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 192kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Potassium | 213mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 35mg | 39% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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