*Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
All the delicious Italian flavor of pasta salad made with gorgeous & healthy carrot shreds!
I’ve got an amazing recipe for pasta salad that I’ve been making for the last 15+ years. Everyone raves about it, and there’s never enough leftover.
It’s got all kinds of Italian goodness in it, like pepperoncini peppers, carrots, cheese, olives and more. When I received gorgeous Color Shred Carrots from Cal-Organics, I knew I had to re-create my famous pasta salad to incorporate them. One simple change, replacing the pasta with these beautiful carrots, and the recipe not only tasted amazing, but it’s a much healthier version.
I was also fortunate to receive some pretty amazing sharp cheddar cheese from Cabot Creamery. Let’s just say I had to use it quickly, because my family started getting into it as soon as it arrived.
You may have seen me post about it on Instagram:
Did you know that this week is #BrunchWeek? I’ve joined forces {for good, not evil} with 29 other bloggers to bring you amazing Mother’s Day brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
Scroll to the bottom of the page to see this recipe and the other amazing recipes being shared today!
Huge thanks to our hosts Terri from Love and Confections and Shaina from Take A Bite Out Of Boca for all their hard work!
Come see what today’s #BrunchWeek Bloggers are creating!
BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.
BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.
BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.
BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.
BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.
All the delicious Italian flavor of pasta salad made with gorgeous & healthy carrot shreds!
15 minPrep Time
15 minTotal Time
Yields 6
Save RecipeIngredients
- 1 packet Good Seasons Italian Dressing, prepared according to package directions {you can substitute your favorite Italian dressing, if desired, but this is the dressing I have always used}
- 1 10-ounce bag of Cal-Organics Color Shred Carrots
- 1 2.25-ounce can of sliced olives, drained
- 1/2 cup sliced pepperoncini peppers
- 1/2 cup Cabot Seriously Sharp Cheddar Cheese, cubed
- 3 celery stalks, cut into 1/4 inch pieces
Instructions
- Prepare dressing according to directions and place in refrigerator to chill
- Meanwhile, combine shredded carrots, sliced olives, peppers, cheese and celery
- Toss to combine
- Pour half the bottle of dressing over carrot mixture, tossing well to fully incorporate dressing
- For best flavor, cover and chill for at least one hour before serving
- Calories 309
- Total Fat: 27 g 41.54%
- Saturated Fat: 10 g 50%
- Cholesterol: 50 mg 16.67%
- Sodium: 783 mg 32.63%
- Potassium: 0 mg 0%
- Total Carbohydrate: 4 g %
- Sugar: 0 g
- Protein: 14 g
- Vitamin A: 0%
- Calcium: 400 mg 40%
- Iron: 0 mg 0%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
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