Italian Pasta Salad with String Cheese

Italian Pasta Salad with String Cheese


Makes 8 servings
Parent Help Meter = MEDIUM

Cook pasta according to package directions and drain. Combine pasta and remaining ingredients in large bowl and toss to blend. Cover and chill several hours or overnight, if desired.

* Great Substitute: Red bell peppers can be expensive, try cherry tomatoes instead.

(Calculations are approximations. The nutritional content may vary depending upon degree of cooking and cooking method.)

  • Calories: 230
  • Total Fat: 7 g
  • Carbohydrate: 29 g
  • Protein: 12 g
  • % of Calories from Fat: 27 %
  • % of Calories from Carbohydrate: 51 %
  • % of Calories from Protein: 22 %
  • Fiber: 2 g
  • Calcium: 300 mg
  • Sodium: 420 mg

• ½ package (8 oz.) fusille corkscrew pasta, uncooked

• ¾ cup prepared fat-free cream Italian dressing

• 6 sticks string cheese, ½-inch diced

• 2 ½ oz. sliced lean Genoa salami, cut into strips

• ½ cup red onion, slivered

• ¼ cup green bell pepper, slivered

• ¼ cup red bell pepper, slivered

• ¼ cup (1 oz.) shredded Parmesan cheese





  • With fat-free salad dressing, this recipe meets American Heart Association recommendations of less than 30% of total calories coming from fat. Salad dressings consist mostly of fats, and that is why they are high in calories for such small amounts. Regular salad dressing has about 4 times the calories of low-fat versions!
  • Cheese is a great source of protein and calcium. This is especially important in growing children to help build bone and muscle tissue. If your little one does not like to drink milk, foods like cheese and yogurt are supplementary sources of calcium.
  • If you are vegetarian or want to be adventurous, try adding 2 ½ oz. of cooked tofu instead of the salami. Tofu will reduce the sodium and saturated fat in the recipe while providing protein. Tofu is a meat-free product made from soybeans that has all the essential amino acids like animal meat but without the saturated fat. Buy the firm or extra firm kind in the store and stir-fry until firm to include in the recipe. The best part is, tofu will absorb the flavor of the other ingredients in the dish so your family may not even notice!
  • Bell peppers are super veggies for kids to try. They do not have a strong flavor and kids will like them because of their crunchy texture.


  • Parents may want to help to cut the vegetables, salami, and cheese. Kids can do the rest!
  • Pasta salad always tastes better on the second day, be sure to store it in a refrigerator between 34° F and 40° F to prevent microbial growth and foodborne illness.

Recipe courtesy of 3-A-Day of Dairy