ZESTY PASTA SALAD RECIPE RECIPES

ZESTY ITALIAN PASTA SALAD RECIPE | ALLRECIPES

Zesty Italian Pasta Salad Recipe | Allrecipes image

You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.

Provided by Angel

Categories Salad Pasta Salad Rotini Pasta Salad Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 (12 ounce) package rotini/corkscrew pasta
8 eggs
3 cups shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 green bell pepper, chopped
5 green onions, chopped
2 tablespoons chopped fresh parsley
1?½ cups mayonnaise
¼ cup red wine vinegar
1 teaspoon dried oregano
½ teaspoon ground black pepper

Steps:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.
Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.
Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.

Nutrition Facts : Calories 738.9 calories, CarbohydrateContent 24.1 g, CholesterolContent 306.5 mg, FatContent 60.3 g, FiberContent 1.7 g, ProteinContent 26.9 g, SaturatedFatContent 14.8 g, SodiumContent 791 mg, SugarContent 2.6 g

ZESTY PASTA SALAD RECIPE - BETTYCROCKER.COM

Zesty Pasta Salad Recipe - BettyCrocker.com image

Enjoy this tasty pasta salad made with vegetables that’s ready in 35 minutes – a perfect side dish.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 package (16 ounces) long fusilli (corkscrew) pasta or spaghetti
1 pound asparagus, cut into 2-inch pieces
1/2 cup Italian dressing
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
2 teaspoons crushed red pepper
3 medium bell peppers, cut into bite-size pieces
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1/4 cup pine nuts, toasted, if desired

Steps:

Heat 4 quarts water (salted if desired) to boiling in 6-quart Dutch oven. Cook pasta in boiling water 11 minutes. Add asparagus to boiling water; cook about 3 minutes or until asparagus is crisp-tender. Drain pasta and asparagus. Rinse with cold water; drain.
Mix dressing, basil and red pepper in large bowl. Add pasta, asparagus and remaining ingredients; toss.

Nutrition Facts : Calories 405 , CarbohydrateContent 70 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 5 g, ProteinContent 12 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 180 mg

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