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UpChuckin' Pumpkin Loaded Pasta Salad

A delightful and nutritious autumn-inspired pasta salad, loaded with multicolored rotini, fresh vegetables, and protein-rich meats for a satisfying meal prep option.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Autumn
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 16 oz Rotini pasta (about 8 cups cooked) Using multicolored vegetable rotini adds visual appeal and nutrients.
  • 0.5-0.75 cup Italian dressing Look for a low-calorie option if you're watching your intake.
Vegetables
  • 0.5 cup Roasted red peppers (diced) Offers a sweet and tangy flavor.
  • 0.5 medium Yellow onion (diced) Provides savory depth with beneficial nutrients.
  • 2 oz Black olives (sliced) Contributes heart-healthy fats.
  • 0.5 large Cucumber (peeled and diced) Adds freshness and hydration.
Protein
  • 12 slices Buddig Honey Ham (chopped) Provides protein and a hint of sweetness.
  • 10 sticks Frigo Wisconsin Cheddar Cheese sticks (chopped) Adds richness and creaminess.
  • 1 cup Old Wisconsin Turkey Sausage Sticks (sliced thin) Used for a protein boost, lower in fat.
  • 0.25 cup Parmesan cheese (grated) Completes the dish with flavor.

Method
 

Cooking the Pasta
  1. Start by boiling water in your large pot. Once boiling, add the rotini pasta and cook according to the box directions, about 8-10 minutes or until al dente.
Draining the Pasta
  1. Drain the pasta in a colander and allow it to cool slightly while preparing the rest of the salad ingredients.
Mixing Ingredients
  1. In your large mixing bowl, combine the cooked pasta with the diced roasted red peppers, diced yellow onion, sliced black olives, diced cucumber, chopped ham, chopped cheese sticks, and turkey sausage.
Dressing the Salad
  1. Pour 1/2 cup of Italian dressing over the pasta and vegetable mixture and gently toss to coat all ingredients thoroughly.
Serving
  1. Transfer the salad to your serving dish and top with grated Parmesan cheese. Serve inside a small pie pumpkin for an added festive touch.
Chilling
  1. Cover the salad with plastic wrap and place it in the refrigerator for at least one hour before serving to allow flavors to meld.

Notes

For a gluten-free version, opt for gluten-free pasta made from rice or quinoa. This salad can be stored in the refrigerator for up to three days in an airtight container.