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

Cheese products contain less than 51% cheese.

Food Joke

A Jamaican man bought a round of drinks for everyone in the bar, announcing that his wife had just given birth to "a typical Jamaican baby boy weighing 20 pounds." Congratulations showered him from all around, and many exclamations of "Wow!" were heard. A woman fainted due to sympathy pains. Two weeks later, he returned to the bar. The bartender said, "Say, you're the father of the Jamaican baby who weighed 20 pounds at birth. How much does he weigh now?" The proud father answered, "Fifteen pounds." The bartender was puzzled. "Why? What happened? He weighed 20 pounds at birth?" The Jamaican father took a slow sip from his Red Stripe beer, wiped his lips on his shirtsleeve, leaned into the bartender and said, "Had him circumcised."

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