“You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.” - by Anthony
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 739 cal
- 37%
- Fat
- 60.3 g
- 93%
- Carbs
- 24.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 shredde..." See mored. 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."
ONEILLG
"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..." See more a great-tasting salad that's easy to make! We even liked it warm (un-chilled) when we were too hungry to wait!"
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