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Tricolour Pasta Salad

Barbecue.Master's picture
  Olive oil 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), halved
  Tricolor pasta spirals 375 Gram
  Olive oil 1 Tablespoon
  Sun dried tomatoes 3⁄4 Cup (12 tbs), drained (In Oil)
  Pitted black olives 1⁄2 Cup (8 tbs)
  Parmesan cheese 100 Gram
  Quartered artichoke hearts 1 Cup (16 tbs)
  Basil leaves 1⁄2 Cup (8 tbs), shredded

COMBINE OLIVE OIL, vinegar and garlic in a small screwtop jar.
Shake well to mix and allow to stand 1 hour.
1.Cook pasta in a large pan of boiling water until just tender.
Drain and toss with extra olive oil while still hot.
Cool completely.
2.Cut sun-dried tomatoes into fine strips and cut olives in half.
Cut parmesan cheese into paper-thin slices.
3.Place pasta, tomatoes, olives, cheese, artichokes and basil in a large serving bowl.
Pour dressing over, remove garlic pieces, and toss to combine.
Serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1372 Calories from Fat 786

% Daily Value*

Total Fat 90 g139.1%

Saturated Fat 22.8 g114%

Trans Fat 0 g

Cholesterol 68 mg22.7%

Sodium 3169.6 mg132.1%

Total Carbohydrates 90 g30.1%

Dietary Fiber 9.3 g37.1%

Sugars 18.1 g

Protein 55 g110.9%

Vitamin A 27.7% Vitamin C 32.9%

Calcium 126.1% Iron 29.7%

*Based on a 2000 Calorie diet

Tricolour Pasta Salad Recipe