Marinated Pasta Salad
134
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!
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 |
|
| ⅔ | 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.
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?
