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This cold pasta salad recipe is easy, quick to make, and great for brunch, luncheons, or whatever. I find that this salad is always popular at get-togethers and usually disappears rather quickly.
Ingredients
- 14 ounces uncooked rotini pasta
- 2 cucumbers, chopped
- ½ onion, finely chopped
- 10 cherry tomatoes, quartered
- ¾ cup pitted black olives, sliced
- 1 cup Italian-style salad dressing
Directions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta is al dente, about 8 minutes. Drain and cool by running cold water over pasta in a colander set in the sink.
Step 2
Combine pasta with cucumbers, onion, tomatoes, and olives in a large bowl. Pour Italian dressing over salad; stir to combine. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Sodium608mg | 26% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber3g | 9% |
| Total Sugars5g | |
| Protein7g | |
| Vitamin C6mg | 31% |
| Calcium35mg | 3% |
| Iron3mg | 14% |
| Potassium255mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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