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Market Pasta Salad

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Submitted by likes2eat

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

salad
8 231.2
OUNCES ML/G PASTA SHELLS
medium sized, uncooked *
2 473
½ 118
CUP ML ONIONS
( 1 medium )
2 473
CUPS ML ZUCCHINI
or yellow squash, sliced 1/4 inch thick
1 1
EACH EACH SWEET RED BELL PEPPERS
medium, cut into strips
1 237
CUP ML CHEDDAR CHEESE
cut into 1/2 inch cubes, (4 ounces) *
dressing
½ 118
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML DIJON MUSTARD
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML GARLIC
fresh,
2 3E+1
TABLESPOONS ML PARMESAN CHEESE

Directions

Cook macaroni according to package directions; drain.

In a large bowl stir together all salad ingredients except cheese; stir in hot macaroni.

Refrigerate 10 minutes.

Stir in cheese. Meanwhile, in a medium bowl stir together all dressing ingredients except parmesan cheese.

Pour dressing over salad, toss to coat.

Sprinkle with parmesan cheese. Yield: 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 196 88% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 302mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 28% Vitamin C 98%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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