This Italian pasta salad is packed with nutritious vegetables. It gets an extra boost of fiber from whole wheat pasta.
Pasta Salad
- 16 oz. whole wheat corkscrew pasta
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 medium red onion, chopped
- 1 pint cherry tomatoes, halved
- 1 cup chopped zucchini
- 1/4 cup sliced black olives
- 1/2 cup diced Mortadella (Italian bologna)
- 1 19 oz. can chickpeas (garbanzo beans), rinsed and drained
- 1/4 grated Parmesan cheese
- 8 oz. low-fat Italian salad dressing
Cook pasta according to package directions. Drain and toss with remaining ingredients.
Serves 16.
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The copyright of the article Pasta Salad in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Pasta Salad in print or online must be granted by the author in writing.
