Three Pepper Pasta Salad
- Number of Servings: 18
Ingredients
16 ounce package of tri-color past2/3 cup olive oil3 tablespoons white wine vinegar1/4 cup fresh basil leaves2 TBSP grated Parmesan cheese1 1/4 tsp salt1/4 tsp ground black pepper1 red bell pepper, julienned1 yellow bell pepper, julienned1 orange bell pepper, julienned1 medium fresh tomato, chopped (or cherry tomates halved)8 ounces mozzerella cheese, cubed
Bring a large pot of lightly salted water to a boil. Place pasta in a pot, cook 8-10 minutes, until al dente and drain
In a blender or food processor, blend olive oil, white wine vinegar, basil, parmesan cheese, salt, and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, red, yellow and orange peppers, and tomotoes.
Mix in Mozzeralla cheese.
Number of Servings: 18
Recipe submitted by SparkPeople user LEWASKO.
In a blender or food processor, blend olive oil, white wine vinegar, basil, parmesan cheese, salt, and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, red, yellow and orange peppers, and tomotoes.
Mix in Mozzeralla cheese.
Number of Servings: 18
Recipe submitted by SparkPeople user LEWASKO.
Nutritional Info Amount Per Serving
- Calories: 202.5
- Total Fat: 10.6 g
- Cholesterol: 7.7 mg
- Sodium: 70.8 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.5 g
- Protein: 6.7 g
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