Kris' Pasta Salad

Course : Salads
Serves: 18
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Ingredients:

6 cups pasta -- uncooked
1/2 cup nonfat italian salad dressing
1 tablespoons seasoned salt -- or to taste
1/2 cup turkey salami slices -- quartered
1/2 cup olives -- sliced
1 jar artichoke hearts -- marinated
1 1/2 cups broccoli -- blanched
3 stalks celery -- sliced
1 cup lowfat cheddar cheese -- 1/2-inch cubes
1 cup reduced-fat mayonnaise
1 tablespoons dijon mustard
6 cups pasta -- uncooked
1/2 cup nonfat italian salad dressing
1 tablespoons seasoned salt -- or to taste
1/2 cup turkey salami slices -- quartered
1/2 cup olives -- sliced
1 jar artichoke hearts -- marinated
1 1/2 cups broccoli -- blanched
3 stalks celery -- sliced
1 cup lowfat cheddar cheese -- 1/2-inch cubes
1 cup reduced-fat mayonnaise
1 tablespoons dijon mustard
 

Preparation / Directions:

Cook pasta in boiling water til done (8-10 min.). Rinse in cold water and let cool. Pour salad dressing on pasta, and sprinkle with seasoning (can use Mrs. Dash or Spike). Add all remaining ingredients except mayonnaise and dijon mustard, and mix gently. In small bowl combine mayonnaise and dijon mustard, blend til well mixed. Fold this into the salad. Chill til ready to serve. If salad has to sit overnight, you may need to add a bit more mayo to moisten, as dressing has a tendency to soak into the pasta. Like a lot of good pasta salads, this recipe is only a guideline. I toss in whatever is on hand and looks good. Other good additions are red pepper, cubed ham, shrimp, peas, asparagus tips, etc. For added color I like to use a mixture of vegetable-based pastas in various shapes like bow-tie, turban, and radiatore.

 

Nutritional Information:

202 Calories (kcal); 6g Total Fat; (26% calories from fat); 8g Protein; 29g Carbohydrate; 11mg Cholesterol; 546mg Sodium


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