The Best Pasta Salad Ever!
Recipe: #20585
August 13, 2015
Categories: Salads, One-Pot Meal Baby Shower, July 4th, Labor Day, Picnic, Potluck, Vegetarian, Kosher Dairy, more
"Pasta salad is always so good and I make it a lot during the warm weather. I have tried a lot of them, and this is my favorite one! It really does live up to its name, and I hope you try it. NOTE: Italian salad dressing is not included in nutritional facts"
Ingredients
Nutritional
- Serving Size: 1 (270.4 g)
- Calories 222.4
- Total Fat - 2.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.2 mg
- Sodium - 908.8 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 9.1 g
- Sugars - 6.9 g
- Protein - 7.2 g
- Calcium - 132.5 mg
- Iron - 1.2 mg
- Vitamin C - 72.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare the vegetables, and mix together with Parmesan cheese.
Step 2
Cook the pasta until al dente, according to the package directions.
Step 3
Drain the pasta, and add to vegetable and cheese mixture.
Step 4
Add 3/4 of a bottle of Italian dressing, and mix well. Refrigerate the leftover salad dressing until serving time.
Step 5
Chill salad for at least 6-8 hours (overnight is best).
Step 6
Before serving, add the remaining 1/4 bottle of dressing, and top with a bit more Parmesan cheese, for garnish.
Tips
No special items needed.