Suzanne somers' deli pasta salad

Yield: 8 servings

Measure Ingredient
\N \N Dressing
½ cup Olive or vegetable oil
¼ cup Red wine vinegar
1½ teaspoon Italian seasoning
⅛ teaspoon Pepper
½ teaspoon Salt
\N \N Salad
8 ounces Tricolor rotini; cook
9 ounces Frozen artichoke hearts
6 ounces Monterey jack; cube
5 ounces Pepperoni; slice
½ \N Head broccoli florets
½ \N Head cauliflower florets
2 \N Scallions; slice
1 large Red pepper; 1\" dice
\N \N Lettuce leaves; garnish

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper.

Place artichoke hearts in colander in sink. Drain pasta over artichokes then rinse both under running cold water and drain. Add all salad ingredients except lettuce to dressing; toss to coat. Serve immediately or cover and chill to serve later. Garnish salad with lettuce.

Per serving: 22 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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