Pasta salad
Try this Pasta salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup red wine vinegar
- 1 tsp sugar
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup mayo
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1 garlic clove pressed
- 1/4 tsp dried thyme
- 1 20 oz pkg fresh cheese tortellini
- 11/2 tsp dijon mustard
- 1 13 oz can artichoke hearts in water drained, quartered
- 3/4 cup chopped scallions
- 1/2 cup sun dried tomatoes coarsely chopped (i stay away f
- optional: 2 cups chopped celery
- optional: 1/2 cup kalamata olives pitted and coars chopped
- Carbohydrate 32.5021665116419 g
- Cholesterol 74.5760000258474 mg
- Fat 81.7309904842328 g
- Fiber 1.17033331814176 g
- Protein 21.5740412508507 g
- Saturated Fat 18.2203229262777 g
- Serving Size 1 1 (273g)
- Sodium 3078.64641686233 mg
- Sugar 31.3318331935001 g
- Trans Fat 3.43384491908273 g
- Calories 943 calories
Cook pasta in large pot of boiling salted water until al-dente. Wisk mayo and next 10 ingredients in small bowl until well blended. Season with salt and pepper. Transfer 3/4 cup dressing into large bowl, mix pasta and veggies. Can be made 1 day ahead. Just before serving add additional dressing in 1/4 cupfuls to desired. Stir in Parmesan cheesecake
