Tossed Shell Salad
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
16 oz. shells pasta1 medium bell pepper, cut into thin strips1 & 1/2 cups cherry tomatoes, cut into halves2 cups green onions, chopped1/2 cup sliced black olives8 ounces fancy shredded cheddar cheese1/2 cup vegetable oil4 tablespoons lemon juice4 tablespoons white wine vinegar2 teaspoons dillweed2 teaspoons whole oregano1 teaspoon salt1/4 teaspoon black pepper
Cook pasta according to box instructions. Rinse with cool water and set aside.
Mix vegetable oil, lemon juice, white wine vinegar, dillweed, oregano, salt, and pepper and set aside.
Combine pasta, bell pepper, onion, tomatoes, black olives and cheese. Pour oil and vinegar mixture over the top and toss lightly. Refrigerate overnight.
Makes fourteen 1 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user BIG29HARVICKFAN.
Mix vegetable oil, lemon juice, white wine vinegar, dillweed, oregano, salt, and pepper and set aside.
Combine pasta, bell pepper, onion, tomatoes, black olives and cheese. Pour oil and vinegar mixture over the top and toss lightly. Refrigerate overnight.
Makes fourteen 1 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user BIG29HARVICKFAN.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 14.2 g
- Cholesterol: 27.7 mg
- Sodium: 344.3 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.8 g
- Protein: 6.2 g
Member Reviews