Italian pasta salad
100%
0
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories225 kcal (11%)
Total Fat8.4 g (12%)
Carbs28.2 g (11%)
Sugars2.3 g (3%)
Protein9.3 g (19%)
Sodium322.9 mg (16%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
16 ouncefusilli pasta
or gluten-free pasta
4 cupsbroccoli florets
cut bit sized
1 ½ cupsgrape tomatoes
halved
1 ½ cupsbaby cucumbers
quartered
4 ouncesreduced-fat mozzarella
diced
4 ouncesgenoa salami
diced or sliced
½ cuppepperoncini
sliced
2 tablespoonsbrine
½ cupred onion
sliced
¼ cupsliced black olives
¼ cupextra virgin olive oil
¼ cupred wine vinegar
¾ teaspoonkosher salt
plus more for water
2cloves garlic
minced
½ teaspoongarlic powder
½ teaspoondried parsley
Instructions
Step 1
Bring a large pot of salted water to a boil.
Step 2
When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
Step 3
Add the pasta to the boiling water and cook according to package directions.
Step 4
Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
Step 5
Mix well and refrigerate until chilled. Serve cold.
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