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    Meat: Pepperoni Pizza Salad


    Source of Recipe


    Cooking Healthy and Fast
    Exchanges
    Servings: 6 (1-1/4 cup, each)

    3/4 Cup refrigerated Garden Vegetable Pasta Sauce
    1 Tbsp olive oil
    1/2 tsp dried Italian seasoning
    1 Cup (4 oz) Mozzarella cheese, shredded
    1/3 Cup (1-3/4 oz) small pepperoni slices, halved
    1 Cup fresh mushrooms, sliced
    1 Cup Green bell pepper, chopped
    1/4 Cup black olives, sliced
    1 Tomato, chopped

    Cook rotini to desired doneness as directed on package, omitting salt. Drain; rinse with cold water.

    Meanwhile, combine pasta sauce, oil and Italian seasoning in a large bowl; blend well.

    Add cooked rotini and remaining ingredients to pasta sauce mixture; toss gently to coat. Refrigerate until serving time.

    One 1-1/4-cup serving equals: Calories: 290…Sodium: 440 mg…Cholesterol: 17 mg...Fat: 11 g…Carbohydrates: 17 g ++++ Exchanges: 1-1/2 Med Fat Meat...1 Starch/Bread...1 Vegetable
 

 

 

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