Summer Pasta Toss I

Summer Pasta Toss I

8 Reviews 1 Pic
KRYM
Recipe by  KRYM

“An easy, light meal. Great for those dog days of summer!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a large pot with boiling salted water cook spaghetti until al dente. Rinse with cool water. Drain.
  2. In a large bowl combine cooked and drained spaghetti, grated Parmesan cheese, salami, Italian dressing, tomatoes, and green bell peppers. Toss gently to mix together.
  3. Chill in the refrigerator before serving.

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Reviews (8)

Rate This Recipe
DEEGRAMMA
10

DEEGRAMMA

very good. we substituted 2 cups of canned white chicken for the salami and it was an instant hit.

Sarah Jo
8

Sarah Jo

I only used a cup of chopped turkey pepperoni (trying to stretch what I had on hand) and instead of green pepper, I used 2 red peppers. I did add one large chopped zucchini and for the dressing, I made homemade--Nonna's Tuscan Salad Dressing, also from this site (one recipe of her salad dressing was the perfect amount for this tossed salad). I was able to stretch this side dish and add in fresh, organic produce which was a huge bonus for me. Summer or not, it was quick and easy and was the perfect side for seasoned pork chops.

Erimess
6

Erimess

Rather different using spaghetti. Pretty good but not "fabulous." Kind of on the fattening side, but that Parmesan also kinda "made it," tho it could use a bit more dressing. Easy to make.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 685 cal
  • 34%
  • Fat
  • 37.6 g
  • 58%
  • Carbs
  • 52.3 g
  • 17%
  • Protein
  • 33.3 g
  • 67%
  • Cholesterol
  • 93 mg
  • 31%
  • Sodium
  • 2306 mg
  • 92%

Based on a 2,000 calorie diet

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