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Makeover Pizza Pasta Salad

 Makeover Pizza Pasta Salad
This remake of a recipe cuts the fat in half, reduced the calories and cholesterol by a third and reduce the sodium by a fifth. Yet there's still plenty of flavor in this dish to please your family's palate.—Taste of Home Test Kitchen, Greendale, Wisconsin
7 ServingsPrep: 20 min. + chilling

Ingredients

  • 8 ounces uncooked spiral pasta
  • 1/2 teaspoon cornstarch
  • 1/3 cup water
  • 1/4 cup Parmesan cheese
  • 1/2 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups halved cherry tomatoes
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup sliced green onions
  • 1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)

Directions

  • Cook pasta according to package directions. In a small saucepan,
  • combine cornstarch and water until smooth. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Remove from the heat; stir
  • in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder
  • and pepper. Drain pasta; rinse in cold water
  • In a large bowl, combine the remaining ingredients. Add pasta and
  • dressing; toss to coat. Cover and refrigerate for at least 1 hour
  • before serving. Yield: 7 servings.

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Makeover Pizza Pasta Salad (continued)

Nutritional Facts: One serving (1 cup) equals 255 calories, 11 g fat (5 g saturated fat), 26 mg cholesterol, 403 mg sodium, 25 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.