Marinated Pasta Salad
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 servingsPrep
20 minCook
15 minReady
95 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 118 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
oregano
|
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
thyme
|
*
|
| 1 | clove |
garlic
crushed |
|
| 1 | x |
black pepper
dash |
*
|
| Salad | |||
| 591 | ml |
pasta shells
or spirals, uncooked |
*
|
| 237 | ml |
broccoli florets
cooked tender-crisp |
|
| 0.5 | medium |
red onion
thinly sliced |
|
| 158 | ml |
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.
