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Name: Suzanne Somers Deli Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lg Red pepper; 1" dice; 6 oz Monterey jack; cube; Dressing; 5 oz Pepperoni; slice; 1/2 c Olive or vegetable oil; 1/8 ts Pepper; 1/2 ts Salt; 9 oz Frozen artichoke hearts; Lettuce leaves; garnish; 1/4 c Red wine vinegar; 1 1/2 ts Italian seasoning; 1/2 Head broccoli florets; 1/2 Head cauliflower florets; 2 Scallions; slice; Salad; 8 oz Tricolor rotini; cook

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INGREDIENTS

1 lg Red pepper; 1" dice
6 oz Monterey jack; cube
Dressing
5 oz Pepperoni; slice
1/2 c Olive or vegetable oil
1/8 ts Pepper
1/2 ts Salt
9 oz Frozen artichoke hearts
Lettuce leaves; garnish
1/4 c Red wine vinegar
1 1/2 ts Italian seasoning
1/2 Head broccoli florets
1/2 Head cauliflower florets
2 Scallions; slice
Salad
8 oz Tricolor rotini; cook

Servings

INSTRUCTIONS

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper. Place artichoke hearts in colander in sink. Drain pasta over artichokes then rinse both under running cold water and drain. Add all salad ingredients except lettuce to dressing; toss to coat. Serve immediately or cover and chill to serve later. Garnish salad with lettuce. Per serving: 22 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Suzanne Somers Deli Pasta Salad

1 lg Red pepper; 1" dice
6 oz Monterey jack; cube
 Dressing
5 oz Pepperoni; slice
1/2 c Olive or vegetable oil
1/8 ts Pepper
1/2 ts Salt
9 oz Frozen artichoke hearts
 Lettuce leaves; garnish
1/4 c Red wine vinegar
1 1/2 ts Italian seasoning
1/2 Head broccoli florets
1/2 Head cauliflower florets
2 Scallions; slice
 Salad
8 oz Tricolor rotini; cook

DRESSING-Whisk together oil, vinegar, Italian seasoning, salt and pepper.  Place artichoke hearts in colander in sink. Drain pasta over artichokes  then rinse both under running cold water and drain. Add all salad  ingredients except lettuce to dressing; toss to coat. Serve immediately or  cover and chill to serve later. Garnish salad with lettuce.    Per serving: 22 Calories (kcal); trace Total Fat; (8% calories from fat);  1g Protein; 5g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges:  0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other  Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 8 servings

Calories: 147
Calories from Fat: 117 (80%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 387.4mg		13 %
Potassium 195.7mg		5 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.9g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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