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    You are in: Home / Italian / Pasta Salad Recipe
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    Pasta Salad

    Pasta Salad. Photo by kolibri

    1/3 Photos of Pasta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Kumquat the Cat's friend's Note:

    Not your typical pasta salad; it's better:D I got it from a coworker and I tweaked it at home. It came out so well I thought I would post it. Its popularity at work was due to adding dressing sparingly. Start with a quarter cup, then taste and adjust if you think it's necessary. I've included instructions for a low-fat Italian dressing that I made with an envelope of Good Seasons Italian dressing mix. If you're not concerned about your fat intake, you can follow package directions (or use your favorite Italian dressing). I was able to make this in 20 minutes by cutting veggies while orzo was cooking and served it as a one dish meal. A good pot luck dish too (can be doubled easily).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook orzo in 2 quarts water for 8-10 minutes or according to package directions and drain.
    2. 2
      Add other ingredients up to Italian dressing mix and toss gently with a large spoon.
    3. 3
      Combine the vinegar with 3 tablespoons water. Add Italian dressing mix and shake well. Add oil and rest of water and shake well. Measure out a quarter cup, pour over salad and toss gently.
    4. 4
      Taste and add more dressing (a little at a time) if desired. Can be served immediately, at room temperature or chilled.

    Ratings & Reviews:

    • on November 09, 2012

      45

      I brought this to our ladies bunko night and it was a big hit! I used 3/4 cup of dressing. I did not rinse the pasta and, of course, it got sticky. I mixed 1/4 cup of the dressing into the pasta and mixed it in to loosen it up - worked great and the pasta absorbed the dressing. It sat while I prepped all the veggies. A repeater!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      55

      This was a very good salad packed with all kinds of wonderful flavors and colors. I especially liked the instructions for the dressing; it was just the right touch. I made a few minor tweaks to the ingredients, using roasted red pepper instead of sun-dried tomato, and using green bell pepper instead of yellow or orange. I also left out the onions. This was very good, leftovers were great the next day for lunch, too.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2006

      55

      This salad was outstanding! All the ingredients blended together for a wonderful flavor. I added fresh mozzarella and used black olives instead of kalamata. And I couldn't find any tomatoes not packed in oil. So I rinsed them first before adding them to the salad. I also used 3/4 of the dressing then chilled the salad and added the rest of the dressing the next day before serving. My shower guests loved it. I will definitely make this recipe again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Pasta Salad

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.7
     
    Calories from Fat 73
    22%
    Total Fat 8.1 g
    12%
    Saturated Fat 3.3 g
    16%
    Cholesterol 15.6 mg
    5%
    Sodium 827.1 mg
    34%
    Total Carbohydrate 53.3 g
    17%
    Dietary Fiber 12.0 g
    48%
    Sugars 5.8 g
    23%
    Protein 13.2 g
    26%

    The following items or measurements are not included:

    Italian salad dressing mix

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