Marinated Pasta Salad
|Uncooked pasta shells||1 Pound (455 Gram)|
|Extra virgin olive oil||80 Milliliter (1/3 Cup)|
|Red wine vinegar||80 Milliliter (1/3 Cup)|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
|Green bell pepper||1 Large, minced|
|Red onion||1 Small, minced|
|Pimiento||240 Milliliter, drained and minced (1 Cup)|
|Minced fresh parsley||120 Milliliter, toasted (1/2 Cup)|
|Fresh black pepper||To Taste|
|Mozzarella cubes||2 Small|
|Toasted pine nuts||1⁄4 Cup (4 tbs) (Handful)|
|Pesto oil||1 Teaspoon (5 Milliliter)|
|Toasted pine nuts||1 Tablespoon (Handful)|
Cook the shells until al dente, 5-8 minutes at the most.
Drain the cooked shells in a colander, rinse under tepid water and shake to drain thoroughly.
Transfer the still warm shells to a bowl and immediately toss with olive oil.
Cover and chill at least 30 minutes.
Add remaining ingredients and mix well.
Serving size: Complete recipe
Calories 3127 Calories from Fat 1268
% Daily Value*
Total Fat 140 g215.9%
Saturated Fat 16.5 g82.3%
Trans Fat 0 g
Cholesterol 44.2 mg14.7%
Sodium 1434.1 mg59.8%
Total Carbohydrates 368 g122.8%
Dietary Fiber 30.5 g121.9%
Sugars 33 g
Protein 83 g166.8%
Vitamin A 350.9% Vitamin C 852.6%
Calcium 50.7% Iron 131.6%
*Based on a 2000 Calorie diet