Rotini Salad with Olive Salsa

Recipe

Salad
Rotini Salad with Olive Salsa

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Recipe Data

12
Servings

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
½ c.Hy-Vee Select olive oil
½ c.Hy-Vee Select red wine vinegar
c.finely chopped Kalamata olives
c.finely chopped Greek olives
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

  1. In a large bowl, whisk together olive oil and vinegar. Stir in olives, oregano and garlic.
  2. 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.
  3. 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%