Italian Tomato & Pasta Salad
Yield
8 servingsPrep
10 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
pasta, elbow macaroni
cooked |
*
|
| 32 | ounces |
tomatoes, canned
drained, reserve 1 inch of liquid |
|
| 2 | tablespoons |
white wine vinegar
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
pasta, elbow macaroni
cooked |
*
|
| 924.8 | ml/g |
tomatoes, canned
drained, reserve 1 inch of liquid |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
In a large bowl, combine all ingredients, mixing well.
Add small amounts of tomato liquid until pasta is evenly moistened.
Chill several hours to blend flavors.
Mix well before serving.
