Very Veggie Pizza Pasta Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • 1 box (16 oz.) whole wheat penne (or rotini, shells or bow ties)*
  • 1 orange or red bell pepper, seeded and finely chopped
  • 2 cups sliced mushrooms
  • 2 cups grape tomatoes, cut in half (an entire pint container)
  • 1 can (15 oz.) large black olives, cut in half (roughly 1⅓ cups olives)
  • 1 cup finely chopped red onion
  • 1 can (14-15 oz.) quartered artichoke hearts, cut in half
  • 1 block (8 oz.) mozzarella cheese, cut into tiny ¼-inch diced pieces
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon crushed red pepper
  • ¼ cup chopped fresh basil
  • 1 cup (or more) favorite light Italian Vinaigrette
Instructions
  1. Cook pasta according to package directions. After draining, place in extra large bowl. Lightly stir in all vegetables, from bell peppers to artichoke hearts, plus diced mozzarella cheese, Parmesan cheese, crushed red pepper and chopped fresh basil. Pour favorite salad dressing over all and toss lightly again. Refrigerate in tightly covered container.
  2. Nutrition Facts per serving (about 1 cup pasta salad): 210 calories, 7.5 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 29 g carbohydrate, 9.5 g protein, 5 g fiber, 320 mg sodium.
Recipe by at https://kimgaleaz.com/2018/10/very-veggie-pizza-pasta-salad/