Ingredients
1 (12 oz) box Whole grain or high fiber pasta of choice [1]
2 small Bell peppers, diced (I used green and red)
1 (10 oz) container Grape tomatoes, cut in half
1 cup Mozzarella, diced (or shredded)
1 (2.25 oz) can Sliced black olives
1/2 cup Turkey pepperoni, diced
1/3 cup Parmesan cheese, grated
2 tbs Fresh basil, finely chopped (optional)
Dressing:
1/4 cup Olive oil
1/4 cup Red wine vinegar
2 tbs Lemon juice
2 tsp Dried Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Salt
1-2 tbs Sweetener of choice (or to taste)
Method
Cook pasta according to package directions, or until tender (al dente). Rinse under cold water in a colander.
Combine pasta with the rest of the ingredients (everything except the dressing) in a large bowl.
To make the dressing, place everything for the dressing in a small bowl, and whisk to combine. Toss dressing into pasta mixture in large bowl, until everything is evenly coated in dressing.
Refrigerate for at least 1 hour before serving, (this chills the pasta salad, which allows it to taste the best, but it is an optional step). Store in the fridge in a sealed container for up to one week.
Nutritional Info
Servings (1 cup per serving)
12
Calories per Serving
175
Fat
7 g
Saturated Fat
1 g
Carbohydrate
8 g
Fiber
3 g
Sugar
2 g
Protein
6 g
WWP+ (per serving) 3
SmartPoints
5