Italian Pasta Salad II

Italian Pasta Salad II

Anthony 0

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

Ingredients 30 m {{adjustedServings}} servings 739 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 60.3 g
  • 93%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 307 mg
  • 102%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 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.
  3. In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.
  4. Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.
  5. Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.
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Reviews 10

  1. 15 Ratings


I love pasta salads and all the ingriedients in this salad are things I like,but I did not like it at all. It seemed like there was too much cheese I would cube some mozzerella instead of the shredded. Also I thought there were too many eggs between the eggs and the cheese it was rather dry for my liking. I put in red bell pepper instead of green to brighten it up.


I've made this salad twice already since finding it a few weeks ago. I recommend adding slightly more pepper than is called for in the recipe, and definitely adding the pepperoni, but this is a great-tasting salad that's easy to make! We even liked it warm (un-chilled) when we were too hungry to wait!


Tried out this recipe for Thanksgiving. Great...different taste. Everyone loved it.