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Crys's Pasta Salad

 
Crys's Pasta Salad
62

Takes no time to make, and it tastes divine.

Yield

4

servings

Prep

5

min

Cook

12

min

Ready

2

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

32 ounces pasta
vegetable (multi- colored)
6 ounces black olives
sliced
12 ounces salad dressing mix, italian
*
4 large tomatoes
diced

Directions

Boil the noodles for about 12 minutes.

Drain in a strainer, run cold water over the noodles until all the noodles are no longer warm.

Pour half the amount of the noodles, tomatoes, black olives, and a ¼ of the bottle of dressing; mix that all up and repeat except leave a ¼ of the bottle of dressing left in the bottle .

Cover the pasta salad and refridgerate no less than 2 hours.

Last but not least right before you serve add the rest of the dressing, mix, serve and enjoy!!!

 

* not incl. in nutrient facts

Reviews

over 5 years

The salad was so easy to make, tasted refreshing and delicious. We made our own Italian salad dressing, then tossed the salad with it. It tasted even better the next day. You can make the salad a day ahead, then let it marinate in the refrigerator overnight.

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Nutrition Facts

Serving Size 448g (15.8 oz)
Amount per Serving
Calories 9128% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 389mg 16%
Total Carbohydrate 59g 59%
Dietary Fiber 11g 43%
Sugars g
Protein 62g
Vitamin A 34% Vitamin C 39%
Calcium 10% Iron 52%
* based on a 2,000 calorie diet How is this calculated?

 

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