Inspiration: Brown Eyed Baker
Italian Pasta Salad
- 1 package Trader Joe's fusilli pasta, cooked and drained
- 3 ounces Hormel Pepperoni Minis
- 6 Kraft provolone slices, diced
- 5 ounces Frigo part skim mozzarella
- 1 6 ounce can large black olives
- 1 15 ounce can garbanzo beans (rinsed and drained)
- 2 roma tomatoes, diced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/8 cup red wine vinegar
- 1 tablespoons lemon juice
- 1/4 teaspoon honey
- 1/2 teaspoon coarse salt
- 1/4 cup olive oil
In a large bowl, toss together the pasta, pepperoni, cheese, olives, beans, tomatoes, parsley and basil.
To make the dressing, whisk together the vinegar, lemon juice, honey and salt. While whisking vigorously, slowly drizzle in the olive oil. Once combined, pour over pasta mixture to coat and toss. Store, covered, in the refrigerator.
Serves 20 | 4 WW+ Points (1/2 cup)
1 comment:
This was way yummy! Thanks for posting the recipe :)
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