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Main Course Vegetable Pasta Salad

Veggie.Lover's picture
  Sweet red pepper 1
  Sweet yellow pepper 1
  Radiatore/Rotini / fusilli / other small pasta 4 Cup (64 tbs)
  Tomato 1 Large, sliced
  English cucumber 1⁄2 , sliced
  Salami/Cooked beef / chicken 5 Ounce, cut into strips
  Cubed cheddar cheese/Feta cheese 1⁄2 Cup (8 tbs)
  Pitted black olives 1⁄2 Cup (8 tbs)
For vinaigrette
  Garlic cloves 2 Large, minced
  White wine vinegar 1⁄2 Cup (8 tbs)
  Dijon mustard 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 1⁄4 Cup (20 tbs)

Broil red and yellow peppers, turning often, until blackened and blistered, about 10 minutes. Let cool for 10 minutes; peel off charred skin and cut into thin strips.
In large pot of boiling salted water, cook pasta until tender but firm; drain.
Vinaigrette: In food processor or bowl, combine garlic, vinegar, mustard and salt; with machine running, gradually pour in oil in thin steady stream. Toss 1/2 cup (125 ml) with pasta; spread on serving platter or individual plates.
Toss red and yellow peppers with 1/2 cup (125 ml) vinaigrette. Attractively arrange red and yellow peppers, tomato, cucumber, salami, cheese and olives over pasta; drizzle lightly with vinaigrette. Pass remaining vinaigrette separately.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4944 Calories from Fat 3162

% Daily Value*

Total Fat 357 g549.1%

Saturated Fat 66.7 g333.3%

Trans Fat 0 g

Cholesterol 153.2 mg51.1%

Sodium 3498.2 mg145.8%

Total Carbohydrates 351 g117%

Dietary Fiber 40 g159.9%

Sugars 32.5 g

Protein 100 g199.9%

Vitamin A 420.5% Vitamin C 611.1%

Calcium 104.6% Iron 57.5%

*Based on a 2000 Calorie diet

Main Course Vegetable Pasta Salad Recipe