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Italian Pasta Salad II Recipe

Recipe by: 106a802496d678ba

"You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • 2Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • 3In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.
  • 4Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.
  • 5Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.
Ingredients
  • 6 servings
  • 739 cals
  • 1 (12 ounce) package rotini/corkscrew pasta
  • 8 eggs
  • 3 cups shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 green bell pepper, chopped
  • 5 green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups mayonnaise
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    739
    37%
  • Fat:
    60.3
    93%
  • Carbs:
    24.1
    8%
  • Protein:
    26.9
    54%
  • Cholesterol:
    307
    102%

Based on a 2,000 calorie diet

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