Pasta Salad Recipe

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Pasta Salad
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  1. Cook pasta as directed on box.
  2. Remove the peppers from the jar and cut into smaller bite sized pieces and put in bowl with juice from jar.
  3. Cut broccoli crowns down to smaller bite size pieces removing most of the stems put in bowl with the drained marinated mushrooms, and bite sized chunks of cheese and pepperoni.
  4. Make one envelope of the Good Seasons dressing but instead of the red wine vinegar, use balsamic combine the prepared dressing into the bowl with 1 tsp of onion powder, 3tbs of sugar (or to taste) and S&P to taste.
  5. Once pasta is complete, cool and add to bowl and mix. Refrigerate until cool and serve.
  6. Please Note: I am Italian and I was never taught to cook using measurements so, the measurements are an estimate, use your judgment. You can add and delete any items in the recipe. I have omitted the cheese and pepperoni and added eggplant. Use your imagination.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.45 Kcal (647 kJ)
Calories from fat 61.11 Kcal
% Daily Value*
Total Fat 6.79g 10%
Cholesterol 34.06mg 11%
Sodium 232.69mg 10%
Potassium 105.04mg 2%
Total Carbs 15.5g 5%
Sugars 3.18g 13%
Dietary Fiber 0.56g 2%
Protein 7.82g 16%
Vitamin C 13mg 22%
Iron 1mg 6%
Calcium 157.6mg 16%
Amount Per 100 g
Calories 166.55 Kcal (697 kJ)
Calories from fat 65.9 Kcal
% Daily Value*
Total Fat 7.32g 10%
Cholesterol 36.73mg 11%
Sodium 250.93mg 10%
Potassium 113.27mg 2%
Total Carbs 16.71g 5%
Sugars 3.43g 13%
Dietary Fiber 0.6g 2%
Protein 8.43g 16%
Vitamin C 14mg 22%
Iron 1.1mg 6%
Calcium 169.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 4

Good Points

  • saturated fat free

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