Recipe
Salad
Rotini Salad with Olive Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee Select olive oil | ||
| ½ c. Hy-Vee Select red wine vinegar | ||
| ⅓ c. finely chopped Kalamata olives | ||
| ⅓ c. finely chopped Greek olives | ||
| ⅓ c. finely chopped Hy-Vee pimiento-stuffed olives | ||
| 1 tsp. Hy-Vee dried oregano leaves | ||
| 2 clove(s) garlic, pressed | ||
| 1 (12 oz) package Hy-Vee tri-color rotini, uncooked | ||
| 2 c. tiny fresh broccoli florets | ||
| 1 c. chopped sweet red pepper | ||
| 1 c. garbanzo beans, drained, rinsed |
Directions
- In a large bowl, whisk together olive oil and vinegar. Stir in olives, oregano and garlic.
- Cook rotini according to package directions, adding broccoli and red pepper to pasta cooking water during last minute. Drain. Rinse with cold water to cool quickly. Drain well.
- Stir rotini mixture and garbanzo beans into olive mixture. Cover. Refrigerate 2 hours.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 0mg
- Sodium: 110mg
- Total Carbohydrates: 34g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 6%