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Marinated Pasta Salad

 
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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

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Dressing
½ cup vegetable oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon oregano
½ teaspoon dry mustard
½ teaspoon basil
*
¼ teaspoon paprika
*
¼ teaspoon thyme
*
1 clove garlic
crushed
1 x black pepper
dash
*
Salad
2 ½ cups pasta shells
or spirals, uncooked
*
1 cup broccoli florets
cooked tender-crisp
½ medium red onion
thinly sliced
cup pepperoni
sliced, optional
*
2 medium tomatoes
4 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

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 34785% of calories 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?

 

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