Classic Italian Pasta Salad

Classic Italian Pasta Salad might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 11g of protein, 21g of fat, and a total of 325 calories. For 76 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 20. From preparation to the plate, this recipe takes roughly 45 minutes. 3135 people were glad they tried this recipe. It is a cheap recipe for fans of Mediterranean food. Head to the store and pick up colby jack cheese, parmesan cheese, pepperoni, and a few other things to make it today. It is brought to you by Dessert Now Dinner Later. Overall, this recipe earns a rather bad spoonacular score of 39%. Try Classic Italian Pasta Salad, Classic Italian Macaroni Salad, and Classic Italian Chicken Salad for similar recipes.

Servings: 20

 

Ingredients:

1 lb Colby Jack cheese block

1 lb dry salad macaroni

1 (6oz) can whole medium pitted olives

1/4 cup grated parmesan cheese

1 (6oz) package pepperoni slices (about 90 in the package)

1 (16 fl oz) bottle Kraft Tuscan House Italian Dressing* (or other favorite Italian dressing)

Equipment:

egg slicer

knife

bowl

Cooking instruction summary:

Boil salad macaroni according to directions on the package. Drain & rinse in cold water.Meanwhile, cut pepperoni into quarters & roughly separate the pieces.Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)Slice olives with an egg slicer or knife.Add everything into one bowl & top with dressing & parmesan cheese. Toss to coat. Serve immediately. Keep leftovers refrigerated.*If preparing ahead of time, apply extra dressing to freshen the salad right before serving. The longer it sits in the fridge the more it absorbs the dressing.

 

Step by step:


1. Boil salad macaroni according to directions on the package.

2. Drain & rinse in cold water.Meanwhile, cut pepperoni into quarters & roughly separate the pieces.

3. Cut cheese into thin slices & then squares & roughly separate the pieces (or fatter cubes if desired.)Slice olives with an egg slicer or knife.

4. Add everything into one bowl & top with dressing & parmesan cheese. Toss to coat.

5. Serve immediately. Keep leftovers refrigerated.*If preparing ahead of time, apply extra dressing to freshen the salad right before serving. The longer it sits in the fridge the more it absorbs the dressing.


Nutrition Information:

Quickview
325k Calories
11g Protein
20g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
325k
16%

Fat
20g
32%

  Saturated Fat
7g
47%

Carbohydrates
23g
8%

  Sugar
5g
6%

Cholesterol
37mg
12%

Sodium
608mg
26%

Get Enough Of These
Protein
11g
22%

Selenium
21µg
30%

Calcium
184mg
18%

Phosphorus
176mg
18%

Vitamin K
16µg
16%

Manganese
0.29mg
14%

Zinc
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin E
1mg
8%

Vitamin B12
0.4µg
7%

Vitamin A
283IU
6%

Magnesium
21mg
5%

Copper
0.1mg
5%

Vitamin B6
0.09mg
4%

Vitamin B3
0.82mg
4%

Fiber
1g
4%

Vitamin B1
0.06mg
4%

Iron
0.7mg
4%

Potassium
109mg
3%

Folate
12µg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.18µg
1%

covered percent of daily need
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