Olive Pasta Salad Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Spiral pasta/Shell / mostocolli pasta1 Pound, uncooked (Small Size)
 Cherry tomatoes/18 cherry tomatoes, halved4 Medium, cut into wedges
 Pitted black olives1 Cup (16 tbs), drained
 Marinated artichoke hearts6 Ounce (1 Jar)
 Cubed swiss cheese/Smoked mozzarella2⁄3 Cup (10.67 tbs)
 Italian dressing1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 2636 Calories from Fat 778

% Daily Value*

Total Fat 90 g137.9%

Saturated Fat 18.1 g90.7%

Trans Fat 0 g

Cholesterol 81 mg

Sodium 3012.5 mg125.5%

Total Carbohydrates 375 g125.2%

Dietary Fiber 22.6 g90.4%

Sugars 32 g

Protein 72 g144.9%

Vitamin A 23% Vitamin C 18.7%

Calcium 87.1% Iron 47.4%

*Based on a 2000 Calorie diet

Directions

Cook pasta to the al dente stage according to package instructions. Drain in a colander, then rinse under cold running water until cooled.
In a bowl, combine pasta with tomatoes, olives, artichokes and cheese. Pour 1/2 cup or more Italian Dressing over salad and toss well.
Refrigerate until well chilled. Serve cold.
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