Pizza Pasta Salad


1 (12 oz) box Whole grain or high fiber pasta of choice
2 small Bell peppers, diced 
1 (10 oz) container Grape tomatoes, cut in half
1 cup Mozzarella, diced (or shredded)
1 (2.25 oz) can Sliced black olives
1/2 cup Turkey pepperoni, diced
1/3 cup Parmesan cheese, grated 2 tbs
Fresh basil, finely chopped (optional) –

1/4 cup Olive oil
1/4 cup red wine vinegar
2 tbs Lemon juice 2 tsp dried Italian seasoning
1/2 tsp garlic powder
1/2 tsp Salt
1-2 tbs sweetener of choice (or to taste)

Cook pasta according to package directions, or until tender (al dente). Rinse under cold water in a colander. Combine pasta with the rest of the ingredients (everything except the dressing) in a large bowl. To make the dressing, place everything for the dressing in a small bowl, and whisk to combine.
Toss dressing into pasta mixture in large bowl, until everything is evenly coated in dressing. Refrigerate for at least 1 hour before serving, (this chills the pasta salad, which allows it to taste the best, but it is an optional step). Store in the fridge in a sealed container for up to one week. WOW – only 175 calories for 1 cup of salad!!

You may also like...

%d bloggers like this: