Italian Pasta Salad

Name: Italian Pasta Salad
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 8 ounces uncooked whole wheat rotini (fusilli, or similar pasta); 1 1/2 cups broccoli florets (cut into bite-sized pieces); 1 cup cherry tomatoes (halved (or grape tomatoes)); 1 small orange or yellow bell pepper (cored and diced (or yellow bell pepper)); 1/3 cup sliced turkey pepperoni (quartered); 1/4 cup diced red onion (about 1/2 a small onion); 2.5 ounces sliced black olives (rinsed and drained (1 small can)); 1/2 cup reduced-fat crumbled feta cheese; 3 tablespoons fresh parsley (chopped); 1 small ripe tomato (cut in half); 1 tablespoon red wine vinegar; 1 tablespoon non-fat plain Greek yogurt; 1 tablespoon extra virgin olive oil; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1/2 teaspoon minced garlic; 1/4 teaspoon kosher salt; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 1/8 teaspoon ground black pepper

The BEST Italian pasta salad with pepperoni, broccoli, and homemade Italian dressing. Made with wholesome ingredients and no mayo.

⏱️ 30 min 🔪 Prep: 20 min 📊 Medium ⭐ 4.9 (49) 👁️ 27 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

8 servings

8 ounces uncooked whole wheat rotini (fusilli, or similar pasta)
1 1/2 cups broccoli florets (cut into bite-sized pieces)
1 cup cherry tomatoes (halved (or grape tomatoes))
1 small orange or yellow bell pepper (cored and diced (or yellow bell pepper))
1/3 cup sliced turkey pepperoni (quartered)
1/4 cup diced red onion (about 1/2 a small onion)
2.5 ounces sliced black olives (rinsed and drained (1 small can))
1/2 cup reduced-fat crumbled feta cheese
3 tablespoons fresh parsley (chopped)
1 small ripe tomato (cut in half)
1 tablespoon red wine vinegar
1 tablespoon non-fat plain Greek yogurt
1 tablespoon extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper

Steps

Cook the pasta until al dente according to package directions. Drain and set aside to cool, then transfer to a large serving bowl.
Add the vegetables and cheese to the bowl with the pasta: broccoli, tomatoes, bell pepper, red onion, black olives, feta cheese, and parsley.
Top with the pepperoni.
To prepare the Italian dressing, slice the tomato in half. Rub the inside edges (non-peel side) against a coarse grater over a small bowl. Grate all of the tomato's interior (juices and flesh) into the bowl, then discard the peel. Whisk in the remaining dressing ingredients until smooth. Pour dressing over the pasta bowl.
Toss the pasta salad gently to combine. Serve chilled or at room temperature.