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Delicious Pasta Salad

Recipe #294136 | 30 min | 30 min prep | SERVES 12 , 2 1/2 quarts (Change Servings)
(0) RATE IT NOW READ REVIEWS

CarrolJ

RECIPE BY: CarrolJ

I created this to take to my DS & DDI's home for my contribution to Easter dinner. It turned out to be the tastiest pasta salad I had ever eaten. It was a big hit by all in attendance and many had 2nd servings in addition, even with all the other foods served. I decided it was too good not to share here, besides I want to remember how to make it again.

Posted on: Mar 25, 2008

Print Recipe

Ingredients

  • 1 lb rotini pasta, cooked ala dente'
  • 6 hard-boiled egg, coarsely chopped
  • 1/2 cup well drained sliced black olive
  • 1/2 cup chopped fresh broccoli
  • 1 1/2 cups grape tomato
  • 1/2 cup finely chopped sweet onion
  • 1 cup shredded carrot
  • 1 1/2 cups finely chopped celery
  • 1 cup canned artichoke heart, drained and quartered
  • 1/4 cup well drained rinsed pimento pepper
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 cups mayonnaise
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sugar
  • 1 teaspoon Accent seasoning (optional)

    • Directions

    1. 1
      Mix and chill for several hours.
    2. 2
      Makes about 2 ½ quarts.

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    Nutrition Facts

    Serving Size 1 (191g)

    Recipe makes 12 servings

    Calories 402
    Calories from Fat 176 (43%)
    Amount Per Serving %DV
    Total Fat 19.6g 30%
    Saturated Fat 6.2g 31%
    Monounsaturated Fat 5.8g
    Polyunsaturated Fat 6.2g
    Trans Fat 0.0g
    Cholesterol 131mg 43%
    Sodium 632mg 26%
    Potassium 304mg 8%
    Total Carbohydrate 43.3g 14%
    Dietary Fiber 3.2g 12%
    Sugars 6.2g
    Protein 14.2g 28%
    Vitamin A 2321mcg 46%
    Vitamin B6 0.2mg 9%
    Vitamin B12 0.5mcg 9%
    Vitamin C 15mg 25%
    Vitamin E 2mcg 6%
    Calcium 187mg 18%
    Iron 2mg 14%

    detailed view...

    how is this calculated?

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