Description
A vibrant and nutritious pasta salad featuring rotini noodles, fresh vegetables, mozzarella, and pepperoni, dressed in light Caesar and Greek dressings.
Ingredients
Scale
- 8 ounces rotini noodles
- 3/4 cup chopped English cucumber
- 3/4 cup shredded carrot
- 1 yellow bell pepper, chopped (about 1 cup)
- 1/2 cup diced red onion
- 5 ounces sliced olives
- 14 ounces cherry tomatoes, halved
- 3–4 ounces quartered pepperoni
- 6 ounces cubed fresh mozzarella
- 2 ounces thinly sliced fresh basil
- 1/3 cup light Caesar dressing
- 1/3 cup light Greek dressing
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook rotini until al dente (8–10 minutes). Drain and rinse under cold water.
- In a large bowl, combine the cooled pasta with cucumber, carrot, bell pepper, red onion, olives, cherry tomatoes, pepperoni, mozzarella, and basil.
- Drizzle with Caesar and Greek dressings, and season with salt and pepper. Toss gently to combine.
- Transfer to a serving dish, cover, and refrigerate for at least 30 minutes to meld flavors. Serve chilled or at cool room temperature.
Notes
For a vegetarian option, omit pepperoni and add 1 cup cooked chickpeas. To lower sodium, replace olives with capers and use low-sodium options for dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 4g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg