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  Uncooked rotini pasta 10 Ounce
  Broccoli stalks 2
  Canned pitted ripe olives 6 Ounce, drained (1 Can)
  Cherry tomatoes 12 , cut in half
  Red onion 1⁄2 Medium, thinly sliced
  Italian salad dressing 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Ground black pepper To Taste

Cook the rotini according to the package directions.
Drain; rinse with cold water, then drain again thoroughly.
Allow to cool.
Meanwhile, remove the flowerets from the broccoli.
Peel the stalks and cut into chunks.
Cook the broccoli in boiling salted water just until bright green and still crunchy.
Drain; rinse with cold water, then drain again thoroughly.
Combine the broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl.
Add the cheese and season with pepper.
Cover and refrigerate until chilled.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1758 Calories from Fat 653

% Daily Value*

Total Fat 78 g120%

Saturated Fat 10.2 g51.2%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 3757.8 mg156.6%

Total Carbohydrates 240 g79.9%

Dietary Fiber 27.7 g110.7%

Sugars 38.9 g

Protein 55 g110.4%

Vitamin A 30.5% Vitamin C 119.4%

Calcium 40.3% Iron 36.7%

*Based on a 2000 Calorie diet

Rotini Salad Recipe