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:
covered percent of daily need
