Zesty Rotini Salad

Zesty Rotini Salad

6
Blondie Bumstead 0

"The key word in this recipe is ZESTY! Serves well with any kind of meal, or by itself as a salad for lunch. I add cottage cheese on the side of the dish. Parmesan cheese sprinkled on top is a nice addition, as well. Add zesty Italian salad dressing to taste. For large amounts, don't be surprised if you use an entire large bottle!"

Ingredients 25 m {{adjustedServings}} servings 426 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 972 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot and cook 8 to 10 minutes, until al dente. Drain and rinse in cold water.
  2. In a large bowl, mix cooked, cooled rotini with the carrots, red bell pepper, yellow bell pepper, green bell pepper, green onions, purple onion, broccoli, tomato, and celery. Sprinkle with feta cheese and toss with Italian dressing to serve
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Reviews 6

  1. 8 Ratings

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SmashleyMcBean
10/7/2005

This recipe was really good, but I found it hard to make a smaller amount without creating a lot of waste. I also added an extra handful of feta cheese. All in all, it tasted awesome! Lots to everyone to take some home!

Chrissy Fessler
7/19/2006

This was an excellent pasta salad. It tasted great and is even better the next day!

Megan
1/26/2009

Very good. Easy to make and was even better a few days later! YUM!