Pasta Salad

"I made this so my three-year-old would eat more veggies." -Tricia Taylor, Louisville, KY

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 3  cups  (8 ounces) uncooked vegetable rotini (corkscrew pasta)
• 1 1/2  cups  (1/4-inch-thick) slices zucchini
• 1 1/4  cups  yellow bell pepper strips
• 1  cup  drained canned quartered artichoke hearts
• 1/2  cup  (2 ounces) cubed part-skim mozzarella cheese
• 1/2  cup  grape or cherry tomatoes, halved
• 1/4  cup  reduced-fat Greek or Italian dressing
• 1/4  cup  sliced ripe olives
• 34  slices turkey pepperoni, cut into strips (about 2 ounces)

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine.

Nutritional Information

Calories:

248 (32% from fat)

Fat:

8.9g (sat 2.7g,mono 1.9g,poly 0.7g)

Protein:

14.3g

Carbohydrate:

29.2g

Fiber:

2g

Cholesterol:

31mg

Iron:

2.5mg

Sodium:

725mg

Calcium:

121mg