Classic Italian Pasta Salad
Classic Italian Pasta Salad might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 11g of protein, 21g of fat, and a total of 325 calories. For 76 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes roughly 45 minutes. 3135 people were glad they tried this recipe. It is a cheap recipe for fans of Mediterranean food. Head to the store and pick up colby jack cheese, parmesan cheese, pepperoni, and a few other things to make it today. It is brought to you by Dessert Now Dinner Later. Overall, this recipe earns a rather bad spoonacular score of 39%. Try Classic Italian Pasta Salad, Classic Italian Macaroni Salad, and Classic Italian Chicken Salad for similar recipes.
Servings: 20
Ingredients:
1 lb Colby Jack cheese block
1 lb dry salad macaroni
1 (6oz) can whole medium pitted olives
1/4 cup grated parmesan cheese
1 (6oz) package pepperoni slices (about 90 in the package)
1 (16 fl oz) bottle Kraft Tuscan House Italian Dressing* (or other favorite Italian dressing)
Equipment:
egg slicer
knife
bowl
Cooking instruction summary:
Boil salad macaroni according to directions on the package. Drain & rinse in cold water.Meanwhile, cut pepperoni into quarters & roughly separate the pieces.Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)Slice olives with an egg slicer or knife.Add everything into one bowl & top with dressing & parmesan cheese. Toss to coat. Serve immediately. Keep leftovers refrigerated.*If preparing ahead of time, apply extra dressing to freshen the salad right before serving. The longer it sits in the fridge the more it absorbs the dressing.
Step by step:
1. Boil salad macaroni according to directions on the package.
2. Drain & rinse in cold water.Meanwhile, cut pepperoni into quarters & roughly separate the pieces.
3. Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)Slice olives with an egg slicer or knife.
4. Add everything into one bowl & top with dressing & parmesan cheese. Toss to coat.
5. Serve immediately. Keep leftovers refrigerated.*If preparing ahead of time, apply extra dressing to freshen the salad right before serving. The longer it sits in the fridge the more it absorbs the dressing.
Nutrition Information:
covered percent of daily need
