Confetti Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Barilla Plus Elbow Pasta, 2 cups dry.Light MayoPeppers, red and greenArtichokesBlack OlivesBroccoliCarrotsCelerySalt and Pepper to Taste
Place eggs in a kettle with enough water to boil pasta. Bring water to a boil. Let boil for 5 minutes then add pasta. Bring back to a boil and cook pasta till done, about 8-9 minutes.
Remove kettle from stove and run cold water into kettle. Remove eggs and place in an ice cube bath. Strain pasta and rinse under cold water.
While pasta and eggs are cooking:
Coarsely chop peppers and artichokes.
Dice carrots and celery.
Slice olives
Separate broccoli florets
Finely chop parsley and rosemary
Place all vegetables in a large serving bowl.
Add pasta.
Chop and add 2 of the hard boiled eggs.
Toss with mayonnaise and add salt and pepper to taste.
Slice remaining hard boiled egg and place on top of salad for garnish.
Refrigerate for a few hours.
Recipe makes about 12 one cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GRAM32008.
Remove kettle from stove and run cold water into kettle. Remove eggs and place in an ice cube bath. Strain pasta and rinse under cold water.
While pasta and eggs are cooking:
Coarsely chop peppers and artichokes.
Dice carrots and celery.
Slice olives
Separate broccoli florets
Finely chop parsley and rosemary
Place all vegetables in a large serving bowl.
Add pasta.
Chop and add 2 of the hard boiled eggs.
Toss with mayonnaise and add salt and pepper to taste.
Slice remaining hard boiled egg and place on top of salad for garnish.
Refrigerate for a few hours.
Recipe makes about 12 one cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user GRAM32008.
Nutritional Info Amount Per Serving
- Calories: 140.0
- Total Fat: 5.4 g
- Cholesterol: 38.4 mg
- Sodium: 159.6 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.5 g
- Protein: 5.5 g
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