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Nutrition Facts
Serving Size 1 (213g) Recipe makes 10 servings The following items or measurements are not included below: Italian dressing
Calories 253
Calories from Fat 45		(17%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 162mg		6%
Potassium 526mg		15%
Total Carbohydrate 41.6g		13%
	Dietary Fiber 4.3g	17%
	Sugars 4.3g
Protein 12.3g		24%
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Quency's Pasta Salad

Recipe #397432 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ~Sherry~
Nov 2, 2009

This recipe came from a girl I knew named Quency. She said it was a family recipe. I always make this for bbq's and pot lucks. It is a big hit! This makes a very large quantity of salad. I usually mix it up in a foil roasting pan so I don't have to worry about having a big enough bowl or remembering to bring my bowl home.

SERVES 10 -12 (change servings and units)

Ingredients

1 lb bow tie pasta, cooked
8 ounces mushrooms, sliced
1/2 cup red onion, diced
1 bunch green onion, chopped
1 red pepper, diced
1-2 tomatoes, diced
2 tablespoons green olives, sliced
pepperoncini peppers
1 medium cucumber, cut in half length wise seeded, sliced
1 head broccoli, cut into bite size pieces
3-5 ounces romano cheese, shredded
1 small bottle cheese and garlic Italian dressing

Directions

1
In foil roasting pan add pasta. Lightly coat with olive oil to keep from drying out.
2
Add all vegetables to taste. Even if you don't like some of the ingredients I find this salad tastes best with everything added. I've tried leaving out ingredients before and it just didnt' taste the same.
3
If you are making this ahead of time do not add the salad dressing until just before serving. Otherwise, the pasta and vegetables will soak the dressing up and the salad will be dry.
4
Mix well and enjoy!