Classic Pasta Salad

Classic Pasta Salad requires roughly 25 minutes from start to finish. This recipe makes 6 servings with 297 calories, 12g of protein, and 11g of fat each. For $2.4 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a reasonably priced salad. 10 people found this recipe to be flavorful and satisfying. This recipe from A Cedar Spoon requires bell peppers, oregano, sharp cheddar cheese, and cherry tomatoes. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is amazing. If you like this recipe, you might also like recipes such as Classic Italian Pasta Salad, Classic Italian Pasta Salad, and Classic Pasta Sauce.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 bell peppers, seeds removed, chopped

3 cups broccoli florets, chopped into bite sized pieces

3 carrots, peeled and chopped

1 pint of cherry tomatoes, quartered

1 lb. pasta, cooked

1 teaspoon dried basil

14 teaspoon dried thyme

1 cup extra virgin olive oil

1/4 cup fresh parsley, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

1/2 cup red wine vinegar

Dash of salt and pepper

4 oz. sharp cheddar cheese, cubed

Equipment:

mixing bowl

canning jar

whisk

Cooking instruction summary:

Cook the pasta according to the directions. Once done cooking run under cold water and put in a large mixing bowl. Add the bell peppers, carrots, tomatoes, broccoli, cheese and parsley and mix to combine.In a mason jar or a salad dressing container combine the olive oil, red wine vinegar, garlic, basil, oregano, thyme and salt and pepper and whisk to combine.Pour half of the dressing on the salad and mix to combine. Taste and add more dressing as needed. Serve immediately or store in the fridge for up to 3-4 days with an air tight lid.

 

Step by step:


1. Cook the pasta according to the directions. Once done cooking run under cold water and put in a large mixing bowl.

2. Add the bell peppers, carrots, tomatoes, broccoli, cheese and parsley and mix to combine.In a mason jar or a salad dressing container combine the olive oil, red wine vinegar, garlic, basil, oregano, thyme and salt and pepper and whisk to combine.

3. Pour half of the dressing on the salad and mix to combine. Taste and add more dressing as needed.

4. Serve immediately or store in the fridge for up to 3-4 days with an air tight lid.


Nutrition Information:

Quickview
296k Calories
12g Protein
11g Total Fat
37g Carbs
86% Health Score
Limit These
Calories
296k
15%

Fat
11g
17%

  Saturated Fat
4g
30%

Carbohydrates
37g
13%

  Sugar
6g
7%

Cholesterol
19mg
7%

Sodium
175mg
8%

Get Enough Of These
Protein
12g
25%

Vitamin A
7502IU
150%

Vitamin C
116mg
141%

Vitamin K
143µg
136%

Manganese
0.77mg
38%

Selenium
24µg
35%

Iron
5mg
32%

Calcium
245mg
25%

Fiber
5g
24%

Phosphorus
224mg
22%

Folate
83µg
21%

Vitamin B6
0.39mg
19%

Potassium
604mg
17%

Vitamin E
2mg
17%

Magnesium
53mg
13%

Vitamin B2
0.23mg
13%

Zinc
1mg
11%

Copper
0.22mg
11%

Vitamin B3
1mg
9%

Vitamin B1
0.14mg
9%

Vitamin B5
0.76mg
8%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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