Directions:
- Cook pasta to al dente, drain well and transfer to a large bowl.
- While pasta is cooking, whisk oil, vinegar, parmesan cheese, salt, pepper, italian seasoning and garlic powder together in a separate bowl.
- Toss pepperoni halves, diced tomatoes, shredded cheese and diced scallions into the pasta bowl. Add dressing and toss well.
- Refrigerate at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.15 Kcal (809 kJ) | ||
| Calories from fat | 132.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.69g | 23% | |
|---|---|---|---|
| Cholesterol | 31.62mg | 11% | |
| Sodium | 360.82mg | 15% | |
| Potassium | 79mg | 2% | |
| Total Carbs | 8.18g | 3% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 7.17g | 14% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 132mg | 13% | |
| Amount Per 100 g | |||
| Calories | 243.54 Kcal (1020 kJ) | ||
| Calories from fat | 166.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.52g | 23% | |
|---|---|---|---|
| Cholesterol | 39.86mg | 11% | |
| Sodium | 454.94mg | 15% | |
| Potassium | 99.61mg | 2% | |
| Total Carbs | 10.31g | 3% | |
| Sugars | 0.72g | 2% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 9.04g | 14% | |
| Vitamin C | 2.9mg | 4% | |
| Iron | 0.8mg | 3% | |
| Calcium | 166.4mg | 13% | |
* 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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