Italian Pasta Salad

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 9 people

Rate This!

  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Start to Finish: 25 mins

Italian Pasta Salad

Directions

  1. Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet pepper, basil, and olives. Set aside.
  2. For dressing, in a screw-top jar combine red wine vinegar, oil, garlic, salt, and black pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to coat.

From the Test Kitchen

*Note:

To shred (chiffonade) fresh basil, stack several leaves and roll up the leaves. Starting at one end, use a sharp knife to cut crosswise into thin slices.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Italian Pasta Salad)

  • Per serving:
  • 123 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 81 mg sodium ,
  • 16 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
rate this recipe!
add review

Reviews (1)

9 Ratings
3 Days Ago
4.0
Simple to make, and thought it tasted better the next day. I originally liked that there was no cheese in the recipe, however on the second day I added some feta just to use it up and it was really good that way, too.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close