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Ingredients
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1 (16 ounce) package rotelle pasta
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1 cup broccoli florets
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1 cup chopped carrots
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1 cup chopped tomatoes
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¾ cup grated Parmesan cheese
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1 (6 ounce) can black olives, drained
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1 (6 ounce) package pepperoni
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1 cup Italian-style salad dressing (such as Olive Garden®), divided
Directions
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Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
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Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.
Nutrition Facts (per serving)
308 | Calories |
16g | Fat |
33g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 308 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 4g | 21% |
Cholesterol 19mg | 6% |
Sodium 771mg | 34% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 2g | 9% |
Total Sugars 4g | |
Protein 11g | 21% |
Vitamin C 9mg | 10% |
Calcium 89mg | 7% |
Iron 2mg | 12% |
Potassium 221mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.