Pepperoni Pasta Salad
Ingredients
The salad
-
8
oz.
bowtie pasta
-
½
Tbsp
salt (for pasta water)
-
4
oz.
fresh baby spinach
-
15
oz.
can kidney beans
-
3
oz.
pepperoni
-
4
oz.
mozzarella, cubed
-
1
pint
grape tomatoes
The dressing
-
6
oz.
Italian or Caesar dressing
-
1
Tbsp
Parmesan (optional)
-
to taste
freshly cracked pepper (optional)
Instructions
- 1. Boil water in a medium pot with salt, then cook the pasta until tender.
- 2. Drain the pasta and rinse it briefly with cool water.
- 3. In a large bowl, chop the spinach and add it along with rinsed kidney beans and halved grape tomatoes.
- 4. Add the pepperoni and cubed mozzarella to the bowl.
- 5. Once the pasta has cooled, add it to the salad ingredients and toss to combine.
- 6. Add the dressing and toss again until everything is coated.
- 7. Serve with a sprinkle of Parmesan and cracked pepper on top.
Nutrition Facts (estimated)
Servings
6
Calories
444
Total fat
18.17g
Total carbohydrates
51.73g
Total protein
18.62g
Sodium
1457mg
Cholesterol
0mg
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