Italian Lunch Salad

6 + servings
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Italian Lunch Salad Ingredients

12 oz Uncooked rotini pasta	8 Hard-boiled eggs, peeled
1 1/2 c Mayonnaise	& cubed
2 tb Grated parmesan cheese	3 c Shredded mozzarella cheese
1/4 c Red wine vinegar	1 lg Green or red pepper, chopped
1 ts Italian seasoning	4 Or 5 scallions, chopped
1/2 ts Black pepper	2 tb Finely chopped fresh parsley

Instructions for Italian Lunch Salad

Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as youd like. Source: Mr. Foods Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SaladCuisine: Uncategorized