Soups & Salads
Italian Pasta Salad
Prep Time: 20 min | Servings: 10 | Calories: 375
0 Reviews
Prep Time
20 min
Servings
10
Calories
375
This pasta salad makes a great meal or side dish with its refreshing blend of sautéed onions, tomatoes, bell peppers and broccoli along with garbanzo beans and artichoke hearts. The big finish: Toss with freshly cooked pasta and top with Sargento® Shredded Mozzarella - Traditional Cut.
Ingredients
- 16 oz. cavatappi, cooked and drained
- 2 cups broccoli florets
- 1 red or green bell pepper, chopped
- 2 medium tomatoes, chopped
- 4 green onions, sliced
- 1 can (3.8 oz.) sliced black olives, drained
- 1 can (15 oz.) garbanzo beans, rinsed and drained
- 1 jar (12 oz.) marinated artichoke hearts, drained
- 1 pkg. (7 oz.) sliced pepperoni
- 1-1/2 cups Italian salad dressing
- 1 cup (4 oz.) Sargento® Shredded Mozzarella - Traditional Cut
Directions
- Place broccoli in medium saucepan with boiling water 1 minute; drain and rinse with cold water. Set aside.
- Combine pasta, broccoli, bell pepper, tomato, green onion, olives, garbanzo beans, artichoke hearts, pepperoni and salad dressing in large bowl; stir well to coat.
- Refrigerate, covered, 8 hours or longer. Toss with cheese just before serving.
