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Ingredientes
- 2 c. med. shell pasta
- 2/3 c. picante sauce
- 1/4 c. bottled creamy garlic dressing
- 1 c. (2 1/4 ounce.) sliced ripe olives, liquid removed
- 1/2 teaspoon oregano leaves, crushed
- 1/2 pound Mozzarella cheese, shredded
- 1 1/2 c. cherry tomato halves or possibly quarters
- 1 med. green pepper, cut into 1/2" pcs
- 3/4 c. sliced pepperoni, cut in 1/4" strips
- 1/2 c. sliced green onions with tops, cut into 1/2" pcs
Direcciones
- Cook pasta according to package directions. Drain and transfer to a large bowl. Toss picante sauce, dressing, olives and oregano with warm pasta; cold to room temperature. Add in remaining ingredients; toss well. Cover and chill. Serve with additional picante sauce. Makes 6 to 8 servings, about 8 c. salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 146 | 44% |
| Total Fat 16.26g | 20% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.24g | |
| Cholesterol 26mg | 9% |
| Sodium 460mg | 19% |
| Potassium 213mg | 6% |
| Total Carbs 32.42g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.79g | 2% |
| Protein 13.7g | 22% |
