Ray Parrella's Pasta Salad
Created by dienia b on August 6, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 15m
- Recipe #20472
Ingredients
- 8 ounce Italian dressing (creamy)
- 1 tablespoon lemon juice
- 4 tablespoon water
- 1/2 teaspoon oregano (flakes)
- 1/2 teaspoon basil (flakes)
- FOR THE SALAD
- 8 ounce dry pasta shells
- 1/2 cup broccoli, chopped
- 1/2 cup cauliflower florets, chopped
- 1/2 cup tomatoes, diced
- 1/2 cup carrots, grated
- 1/2 cup bell pepper, diced
- 3 green onion,chopped
- 8 ounces tuna (1 cup)
- 1/2 cup lettuce (for salad plates)
How to Make
-
TO MAKE THE DRESSING
-
Step 1: Put all ingredients in a large decanter, mixing well. Refrigerate.
-
TO MAKE THE SALAD
-
Step 2: Cook pasta according to package directions.
-
Step 3: Drain, rinse, coat with a little dressing, and toss (This will keep pasta from sticking and preserve it for several days).
-
Step 4: Store in covered container in refrigerator.
-
Step 5: Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, can use chicken or seafood insteaad.
-
Step 6: Add a little more dressing. Serve on lettuce-lined plates.
Nutritional Facts
- Serving Size: 1 (192.2 g)
- Calories 374.9
- Total Fat - 12.8 g
- Saturated Fat - 3.2 g
- Cholesterol - 4.6 mg
- Sodium - 539 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 5.2 g
- Sugars - 2.3 g
- Protein - 14.8 g
- Calcium - 102.4 mg
- Iron - 2.9 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.3 mg