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Venetian Pasta Salad

Western.Chefs's picture
I love pasta and so I thought I will give this Venetian Pasta Salad recipe a try. Each time I eat these Venetian Pasta Salad, I remember my holiday to Venice. Divine!
  Orzo 2 Cup (32 tbs) (Rice Shaped Pasta)
  Bouillon cubes/Envelope 2 (Chicken Flavored)
  Salad oil 2 Tablespoon
  Zucchini 3 Small, chopped
  Onion 1 Medium, diced
  Green pepper 1 Medium, cut into thin strips
  Salt To Taste
  Canned pitted ripe olives 6 Ounce, drained and sliced (1 Can, Drained Weight)
  Canned whole pimentos 4 Ounce, drained and cut into thin strips (1 Can)
  White wine vinegar 3 Tablespoon
  Dry mustard 2 Teaspoon
  Sugar 1⁄4 Teaspoon

1. Prepare orzo as label directs but add bouillon to water. Drain orzo; place in large bowl.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook zucchini, onion, green pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are tender-crisp.
3. Remove vegetable mixture to bowl with orzo. Add olives, pimentos, vinegar, mustard, sugar, and 1 3/4 teaspoons salt, tossing to mix well. Cover and refrigerate 1 hour to blend flavors.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2275 Calories from Fat 592

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 1.8 g8.9%

Trans Fat 0.5 g

Cholesterol 4.6 mg1.5%

Sodium 3500 mg145.8%

Total Carbohydrates 355 g118.4%

Dietary Fiber 27.3 g109.1%

Sugars 38.4 g

Protein 61 g122.8%

Vitamin A 89.4% Vitamin C 514.9%

Calcium 14.4% Iron 65.7%

*Based on a 2000 Calorie diet

Venetian Pasta Salad Recipe