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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 6 servings |
||
| Calories 406 | ||
| Calories from Fat 285 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.7g | 48% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 13.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 1455mg | 60% | |
| Potassium 235mg | 6% | |
| Total Carbohydrate 25.6g | 8% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 9.1g | ||
| Protein 7.2g | 14% | |
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This is doubly good because the pasta and veggies are marinated with Italian dressing, then drained and a mixture of mayonnaise and Parmesan cheese is added. Super delicious!
SERVES 6
Ingredients
- 3/4 cup uncooked spiral shaped pasta
- 1 1/2 cups cherry tomatoes
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped green bell pepper
- 3 tablespoons thin sliced green onions
- 1 1/2 cups Italian salad dressing
- 3/4 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 1/3 cup cubed mozzarella cheese
- 1 (2 1/4 ounce) can sliced black olives, drained
Directions
1
Cook pasta according to package directions, rinse with cold water and drain.2
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.3
Cover and refrigerate for 4 hours or overnight.4
Drain.5
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.6
Gently fold into the pasta mixture.
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- Course > Salads
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Peppers
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Dmar 311
On Aug 31, 2008
This was great! I made only used, tomatoes, red pepper, and olives. I also used Feta instead of Mozzarella. I've made this with both mayo and miracle whip. The mayo one is certainly more rich (and I think more delicious). As something of a compromise, I use half mayo half miracle whip and lots of Parmesan cheese. Really delicious!
From: Heiney
On Aug 12, 2008
I made this a few days ago for a small potluck, and I got a lot of compliments. I made a double batch, so I had a ton left over and gave most of it to my family. My stepdad and younger sister absolutely LOVED it and requested that I make it again. Only thing that I did differently was leave out the olives & carrots and add cucumbers.
From: LizP
On May 29, 2006
This is a WONDERFUL pasta salad! The marinating overnight adds a very good flavor! A perfect combo of ingredients. If you want a mayo free salad, this is wonderful even before you add the mayo, so leave the mayo out if you want. I added 2 Tbl of McCormack Salad Supreme seasoning, because it adds a special flavor, in my opinion. Be sure to not overcook the pasta. I cooked mine for 9 minutes, which left it almost crunchy. By the time the marinating period was over, it was very soft. If you cook your noodles until they are done, you will end up with mush by the time you add the mayo and cheese. Thanks for a great and different recipe that was loved by all!
From: Kat2013
On Jun 18, 2008
This is my first time writing a review and I really enjoy everyone's feedback on dishes. It is extremely helpful and for that, thank you. Now on to the feedback, this was great! If you would like, serve the pasta salad the first night with Italian dressing without the mayo & cheese. Then, serve this a second time with the mayo, cheese and olives! Superb! Thanks for sharing.
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