Italian Pasta Salad
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 279.2
- Total Fat: 17.3 g
- Cholesterol: 18.4 mg
- Sodium: 807.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.6 g
- Protein: 10.5 g
View full nutritional breakdown of Italian Pasta Salad calories by ingredient
Introduction
Lots of yummy "itaiian" ingredients and easy too.Everyone I've made it for loves it and wants the recipe.
All the ingredients are at Trader Joes Lots of yummy "itaiian" ingredients and easy too.
Everyone I've made it for loves it and wants the recipe.
All the ingredients are at Trader Joes
Number of Servings: 16
Ingredients
-
Dressing
6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
2 tablespoon drained capers
2 garlic clove, minced
Salad
12 oz. pound fusilli pasta (or pasta of your choice)
12 ounces cherry tomatoes, halved
8 ounces fresh water-packed mozzarella cheese, mini balls
1- 14 oz can artichoke hearts, quartered
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 jar roasted red peppers
1 cup halved pitted oil-cured black olives (kalamata)
3 oz. thinly sliced prosciutto, slivered
1 cup (packed) fresh basil leaves, torn
½ cup+ roasted pine nuts
Directions
Preparation:
Blend first 5 ingredients in the processor. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat.
Cool, stirring occasionally.
Add tomatoes, mozzarella, artichoke hearts, Parmesan, peppers, olives and prosciutto; toss. Season to taste with salt and pepper. Just before serving stir in basil and sprinkle with pine nuts.
(Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Number of Servings: 16
Recipe submitted by SparkPeople user FRESHSTART543.
Blend first 5 ingredients in the processor. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat.
Cool, stirring occasionally.
Add tomatoes, mozzarella, artichoke hearts, Parmesan, peppers, olives and prosciutto; toss. Season to taste with salt and pepper. Just before serving stir in basil and sprinkle with pine nuts.
(Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
Number of Servings: 16
Recipe submitted by SparkPeople user FRESHSTART543.