Ingredients
Scale
- 1 box (16 oz) rotini – tricolor or original
- 1 small head (about 1 cup) broccoli, cleaned and cut into small pieces
- 1 bell pepper or 1 cup multi-color peppers, diced
- 1 (8 oz) can black olives, drained and sliced
- 1 (8 oz) Cherry Tomatoes, washed and cut in half
- 1 cup mozzarella cheese, diced
- ½ cup red onion, finely diced
- 1 cup English cucumber, sliced thinly and quartered
- 1 cup pepperoni pieces or salami, cut or (1-5 oz. mini pepperoni)
- 2 tablespoons fresh parsley, plus a little for garnish
- Salt and pepper to taste
- 1 bottle (16 oz) Italian salad dressing
- Fresh basil, chopped for garnish if desired
Instructions
- Cook pasta according to directions on box for al dente, rinse in cold water
- Add pasta to large bowl
- Add all vegetables, cheese, meat, salt and pepper and stir to combine
- Add salad dressing and toss to coat well
- Cover and chill in refrigerator at least 2 hours before serving
- Store leftovers in refrigerator
Nutrition
- Serving Size: 1
- Calories: 108
- Sugar: 1
- Sodium: 295
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 5
- Cholesterol: 20