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Spiral Pasta Salad

Italian.Chef's picture
Ingredients
  Spiral pasta 1 Pound (500 Grams)
  Sun-dried tomatoes 3 1⁄2 Ounce, thinly sliced (100 Grams)
  Marinated artichoke hearts 3 1⁄2 Ounce, chopped (100 Grams)
  Capsicums 2 1⁄2 Ounce, chopped (75 Grams, Sun Dried / Roasted Peppers)
  Marinated black olives 4 Ounce (125 Grams)
  Fresh basil leaves 12 Small
  Parmesan cheese shavings 2 Ounce (60 Grams)
  Olive oil 1 Tablespoon
  Balsamic wine vinegar/Red wine vinegar 3 Tablespoon
Directions

1. Cook pasta in boiling water in a large saucepan. Drain, rinse under cold running water and set aside to cool completely.
2. Place pasta, sun-dried tomatoes, artichokes, sun-dried or roasted capsicums (peppers), olives, basil, Parmesan cheese, oil and vinegar in a bowl and toss to combine. Cover and refrigerate for 2 hours or until ready to serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Preparation Time: 
25 Minutes
Cook Time: 
150 Minutes
Ready In: 
175 Minutes
Servings: 
4

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4.04412
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 637 Calories from Fat 128

% Daily Value*

Total Fat 13 g20.8%

Saturated Fat 3.1 g15.4%

Trans Fat 0 g

Cholesterol 12.5 mg4.2%

Sodium 1045.9 mg43.6%

Total Carbohydrates 105 g35.1%

Dietary Fiber 8.3 g33.1%

Sugars 17.6 g

Protein 21 g42.5%

Vitamin A 10.1% Vitamin C 40.9%

Calcium 23.5% Iron 25.8%

*Based on a 2000 Calorie diet

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Spiral Pasta Salad Recipe