Ingredients
Pasta and Dressing
- 1 box protein or chickpea rotini pasta (8 oz) Any pasta shape can be used.
- 3/4 cup Olive Garden light Italian dressing (192 g) Use your preferred Italian dressing.
Vegetables
- 1/2 unit red onion (120 g), chopped Chop into small pieces.
- 1 large bell pepper (red, yellow, or orange, 170 g), chopped
- 1 medium cucumber (250 g), peeled and diced
Meats and Cheese
- 1 package smoked deli ham (8 oz, 224 g), chopped
- 1 package turkey pepperoni (5 oz, 140 g), chopped
- 5 oz light Italian dry salami (140 g), chopped
- 4 slices ultra-thin provolone cheese, chopped Can substitute with mozzarella.
- 1/2 cup feta cheese (56 g) Crumble gently by hand.
Herbs
- Fresh basil, optional Tear or chiffonade for flavor.
Method
Preparation
- Cook the chickpea or protein pasta according to the package directions, generously salting the water. Cook until al dente.
- Drain the pasta and rinse under cold water to cool it down.
- Chop the red onion, bell pepper, and cucumber into small, even pieces.
- Slice the smoked deli ham, turkey pepperoni, Italian dry salami, and provolone cheese into even, bite-sized pieces.
Mixing
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, meats, and cheeses.
- Add the feta cheese and crumble it gently by hand.
- Drizzle the Italian dressing over the mixture and toss everything together until evenly coated.
- If using, add fresh basil and mix again.
- Let the salad rest in the refrigerator for at least 30 minutes before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 5gSugar: 3g
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Flavors deepen over time. Consider adding protein like chickpeas or shredded chicken for a heartier meal.
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