Italian Pasta Salad Recipe
This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck.
Quick
Contest Winning
TOTAL TIME: Prep: 15 min. + chilling
Cook: 10 min. MAKES: 6 servings
Ingredients
1 cup uncooked spiral pasta
1-1/2 cups halved cherry tomatoes
1 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3 tablespoons thinly sliced green onions
1 cup zesty Italian salad dressing
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/3 cup cubed provolone cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Leaf lettuce, optional
Directions
Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.
Nutritional Facts
1 cup equals 442 calories, 39 g fat (7 g saturated fat), 21 mg cholesterol, 920 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Italian Pasta Salad in Taste of Home August/September 2001, p29
Beth Layman :)
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Posted by: Beth Layman <blayman38@gmail.com>
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