Directions:
- Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
- Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.47 Kcal (898 kJ) | ||
| Calories from fat | 149.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.65g | 26% | |
|---|---|---|---|
| Cholesterol | 29.05mg | 10% | |
| Sodium | 516.77mg | 22% | |
| Potassium | 119.09mg | 3% | |
| Total Carbs | 9.29g | 3% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 0.8mg | 5% | |
| Calcium | 48.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 229 Kcal (959 kJ) | ||
| Calories from fat | 159.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.77g | 26% | |
|---|---|---|---|
| Cholesterol | 31.02mg | 10% | |
| Sodium | 551.78mg | 22% | |
| Potassium | 127.16mg | 3% | |
| Total Carbs | 9.92g | 3% | |
| Sugars | 3.06g | 11% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 7.58g | 14% | |
| Vitamin C | 13.3mg | 21% | |
| Iron | 0.9mg | 5% | |
| Calcium | 51.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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