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Italian Pasta Salad II

Italian Pasta Salad II

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
YORKIDOLL

YORKIDOLL

This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.
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Reviews

SUCKER4CHOCOLATE
17

SUCKER4CHOCOLATE

8/21/2007

Great recipe, made a few changes though. I added a cup or so of diced cucumber, as well as a couple cups of broccoli, I poured the hot pasta water over the broccoli to steam... rinsed all in cold water to keep from overcooking pasta and broccoli. Also I added quite a bit less oregano and added in a few TBS of balsamic vinegar to increase the flavor, overall great recipe and delicious summer salad~

hollywoodchef
17

hollywoodchef

3/12/2006

This recipe is great !! I found it a little bland so i added italian dressing and black olives! delicious!! ;)

naples34102
15

naples34102

5/18/2010

Leaving town again so it's time to clean out the fridge again too, which Hub's staff always appreciates. This salad did a good job of clearing out the vegetable crisper - I added all ingredients to taste and came up with a winner. I appreciate this recipe for the fact it doesn't call for bottled Italian dressing which makes this salad better than those right from the start. I used fresh garlic rather than the jarred and added black olives as well as orange and yellow bell peppers. I also gave it a splash of white wine vinegar. Finally, I wanted something a little smaller than rigatoni so I chose to use penne pasta instead. This is such a great combination of flavors - the olive oil, cheeses and fresh herbs realy make this salad exceptionally good. I think it would be impossible for this to turn out badly.

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