Vegetarian Pasta Salad
Source: big oven
Cook pasta in boiling water until tender (do not over cook)
In Mixing bowl blend Mayo, Parmesan, vinegar, oregano, thyme, salt, pepper, and garlic, and onion
Drain and rinse pasta with cold water to reduce the temperature before mixing
Add pasta to mayo mixture with chopped eggs mozzarella, red pepper.
Mix until just combined
Flavors will blend better if allowed to chill overnight
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 150 Servings|
|Calories from Fat: 332 (55%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 299.5mg||92 %|
|Sodium 812mg||28 %|
|Potassium 253.1mg||7 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 49.6g|
|Protein 15.8g||23 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 601
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