Fresh Italian Pasta Salad

July 16, 2013

I have been making this recipe for as long as I can remember. It is so good and does NOT use bottled Italian dressing! In true Italian style, this recipe calls for a little of this and a little of that. Fresh vegetables like broccoli and grape tomatoes and fresh basil plus chunk mozzarella, pepperoni, black olives, fresh basil and romano cheese make it so Italian and so good. Tri-color pasta makes it unique!

1 (16 oz.) box of tri-color pasta or pasta of your choice

1/2 cup romano or parmesan grated cheese

1/2 cup white vinegar

1/2 cup vegetable or canola oil

handful of sliced black olives

handful of pepperoni slices, quartered

handful of grape tomatoes, halved

broccoli crowns, chopped

8 oz. chunk mozzarella, cut into small chunks

fresh basil to taste, chopped or 1 tablespoon dry basil

Cook pasta according to package directions. Add romano, oil and vinegar. Add remaining ingredients. Mix well. Refrigerate till served.
See the full directions on my site

Nutritions

Calories
278

Sodium
488mg
20% DV

Fat
23g
36% DV

Protein
12g
24% DV

Carbs
3g
1% DV

Fiber
0.8999999999999999g
3% DV

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