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Pizza Salad

Pizza Salad

Calories 231 (25% from fat)
Fat 6.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 3 mg.
Sodium 601 mg.
Carb 24 gram
Fiber 4 gram
Sugar 1.6 gram
Sugar Alcohol 0 gram
Protein 20 gram

Ingredients


16-20 cups of water

1 pound whole grain rotini pasta
(We used Barilla Whole Grain Rotini.)

buttery cooking spray

1 package (12.95 oz.) vegetarian sausage
(We used Field Roast Vegetarian Italian Grain Meat Sausage.)

3 medium (2.5 inches in diameter) tomatoes, diced

4 cups (16 oz.) fat free cheddar cheese, shredded

2 Tbsp. green onions, sliced

1/4 cup olive oil

2/3 cup reduced fat Parmesan topping, grated
(We used Kraft Reduced Fat Parmesan Style Grated Topping.)

1/2 cup red wine vinegar

2 tsp. dried oregano

1 tsp. garlic powder

1 tsp. salt

1/4 tsp. pepper


A tangy and tasty green bean salad that takes just minutes to prepare.

1. Bring about 16-20 cups (4-6 quarts) of water to a boil in a large pot. Then add the pasta to the boiling water.

2. Boil for 9 minutes, stirring occasionally. If you like pasta a little more tender, boil an additional minute. Drain and set aside.

3. Heat a non-stick frying pan over medium heat. Lightly coat with buttery cooking spray. Chop up the vegetarian sausages and saute them for 3-4 minutes, until lightly browned.

4. In a large mixing bowl, combine the vegetarian sausage, pasta, tomatoes, cheddar cheese and green onions.

5. In a small mixing bowl whisk together the olive oil, Parmesan topping, red wine vinegar, oregano, garlic powder, salt and pepper.

6. Pour the olive oil mixture over the pasta and toss/stir to coat and combine. Cover and refrigerate for several hours till it's nicely chilled and serve.

Yield: 16 Servings (Serving Size 1 Cup Each)


Pizza Salad 

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