Pizza Pasta Salad - KNEP - Kentucky Nutrition Education Program


Pizza Pasta Salad

Servings:12Serving Size:1/2 cup


  • 1 pound whole-wheat pasta (spiral, macaroni, shells or other)
  • 2 tablespoons olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon ground pepper
  • 2 tablespoons dried basil
  • 3 large tomatoes, chopped
  • 1 bell pepper
  • ½ small onion
  • 1 cup mozzarella or provolone cheese, cubed or shredded


  1. Cook pasta according to package directions. Drain and return pasta to pot.
  2. In a small mixing bowl, whisk together olive oil, vinegar, mustard, pepper and basil to make a vinaigrette.
  3. Add tomatoes, pepper and onion to pasta. Pour vinaigrette over top and toss together.
  4. Add cheese just before serving. Toss again to blend. Serve immediately. Or, this dish can be
    chilled then served.


For dairy allergies, substitute dairy-free cheese for the mozzarella cheese or omit it. For gluten allergies, substitute vegetable pasta.

Source: LEAP...for Health: Adapted from: USDA Mixing Bowl. Recipe Finder. Tomato Basil and Bean Pasta Salad­ assistance-program-snap/tomato-basil-and-bean-pasta-salad.

NUTRITION FACTS PER SERVING: 200 calories; Sg fat; 1.Sg saturated fat; 0g trans fat; 5mg cholesterol; 95mg sodium; 31g carbohydrate; 1g fiber; 3g sugar; 0g added sugars; 89 protein; 0% Daily Value of vitamin D; 8% Daily Value of calcium; 10% Daily Value of iron; 6% Daily Value of potassium.