Italian Pasta Salad II

Italian Pasta Salad II

13
YORKIDOLL 0

"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!"

Ingredients

35 m {{adjustedServings}} servings 438 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 col...

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

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...