Italian Pasta Salad
Recipe: #7878
December 21, 2011
Categories: Salads, Meat Salad, Side Dishes, Italian, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Vegetarian, more
"One of my favorite salads! I make this with my own Italian salad dressing. Plan ahead there is a 2 hour or more chilling time before serving) Cook time is 2 hours chilling time. All salad amounts may be adjusted to taste"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (186.7 g)
- Calories 305.8
- Total Fat - 10.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 119.8 mg
- Sodium - 519 mg
- Total Carbohydrate - 40.9 g
- Dietary Fiber - 5.3 g
- Sugars - 3.8 g
- Protein - 13 g
- Calcium - 126.9 mg
- Iron - 1.1 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
Step 2
Add in tomatoes, mushrooms, bell peppers, red onion, cubed mozzarella cheese, ham and olives and prepared Italian salad dressing and garlic; toss to mix then cover and refrigerate for a minimum of 2 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade (NOTE -- do not add in the tomatoes or mayonnaise/Parmesan cheese mixture until you are ready to serve the salad).
Step 3
After 2 hours chilling time mix in the tomatoes.
Step 4
In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture, toss to combine. Season with freshly ground black pepper and salt if desired (to taste) . Transfer to a lettuce-lined bowl. Place the egg wedges around the bowl.
Tips
No special items needed.
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