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Marinated Pasta Salad

Marinated Pasta Salad

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Submitted by Zeke

This delicious and refreshing pasta salad is easy to put together, and it’s best served after being chilled, perfect on a hot summer day!

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

95 min

Ingredients

Dressing
½ 118
CUP ML VEGETABLE OIL
2 30
TABLESPOONS ML LEMON JUICE
2 30
TABLESPOONS ML RED WINE VINEGAR
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML THYME *
1 1
CLOVE CLOVE GARLIC
crushed
1
X BLACK PEPPER
dash, to taste *
Salad
2 ½ 591
CUPS ML PASTA SHELL
or spirals, uncooked *
1 237
CUP ML BROCCOLI FLORETS
cooked tender-crisp
½ 0.5
MEDIUM MEDIUM RED ONIONS
thinly sliced
⅔ 158
CUP ML PEPPERONI
sliced, optional *
2 2
MEDIUM MEDIUM TOMATOES
4 4
LARGE LARGE EGGS
hard-cooked, wedged

Directions

Combine all dressing ingredients.

Refrigerate for at least 1 hour.

Cook pasta, following package directions.

Rinse cooked pasta in cold water to prevent sticking.

Add broccoli, red onions and pepperoni. Chill.

Just before serving, slice tomatoes into eights and add to salad.

Mix in dressing and toss well.

Garnish with egg wedges. Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 347 85% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 82mg 3%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 16g
Vitamin A 27% • Vitamin C 50%
Calcium 6% • Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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