Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Very Italian Pasta Salad Recipe
    Lost? Site Map

    Very Italian Pasta Salad

    Very Italian Pasta Salad. Photo by MsPia

    1/1 Photo of Very Italian Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MsPia's Note:

    I call this Italian because I got it from an Italian cooking magazine. Pasta salads are not my favorite, so the ones I actually post, TRUST ME, are really good. For this salad you first have to cook mini meatballs. The recipe makes more meatballs than needed in the salad (in my opinion), but they are delicious and a great appetizer by themselves. Plus it is impossible not to munch on them while cooking them. The recipe calls for 3 red onions instead of 1 as I posted, but Italia red onion, called Tropea, are much milder and sweeter than American ones.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the rotelle in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time. Also boil 3 of the eggs to make hard-boiled eggs.
    2. 2
      To a large bowl add the breadcrumbs and the milk and let them sit for a couple of minutes. Then add ground beef, the remaining egg, Parmesan cheese and a little bit of salt and pepper. Remember Parmesan is salty. Mix well and make tiny meatballs the size of a cherry or a grape.
    3. 3
      Put them in a pan with the flour and toss them around to dust them.
    4. 4
      Fry the meatballs in a large frying pan over high heat, until golden, about 4 minutes total, turning them around with the help of 2 fork, to get n even golden. Drain on paper towels.
    5. 5
      Now slice hard-boiled eggs in wheels; take the egg yolks and put them in a bowl. Mash them with a fork and mix then with the olive oil salt and pepper until emulsified. This will be your dressing.
    6. 6
      Drain the pasta, put it in a large bowl and toss with the dressing. Use as much dressing as you want, you don’t have to use the whole cup if you think it is too much for your taste. You can always add some more later on.
    7. 7
      Now add onions, tomatoes, caper berries, egg white rings and parsley. Toss and let it sit for about 15 minutes for the flavors to blend.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Very Italian Pasta Salad

    Serving Size: 1 (381 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 2047.6
     
    Calories from Fat 1443
    70%
    Total Fat 160.3 g
    246%
    Saturated Fat 29.0 g
    145%
    Cholesterol 181.4 mg
    60%
    Sodium 713.3 mg
    29%
    Total Carbohydrate 130.0 g
    43%
    Dietary Fiber 16.6 g
    66%
    Sugars 3.3 g
    13%
    Protein 29.0 g
    58%

    The following items or measurements are not included:

    caper berries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites