- 8 ounce macaroni pasta, dry
- 1 cup edamame, shelled
- 4 serving turkey pepperoni
- 4 ounce cheddar cheese
- 2 cup broccoli, florets
- 1/4 teaspoon sea salt
- 2 tablespoon olive oil
- 1/4 cup ranch dressing, low fat
Cook pasta as directed on package. Drain and cool to room temperature.
Remove the edamame from pods if necessary, quarter the pepperoni, and cut the cheese into cubes; add all to a large mixing bowl along with the broccoli, salt, olive oil, and dressing. Add cooled pasta and toss to coat evenly.
Serve with banana slices on the side.
Calories: 629kcal | Carbohydrates: 64g | Protein: 30g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 1036mg | Fiber: 6g | Sugar: 11g