READY IN 30 mins

Italian Pasta Salad II

Read Reviews (10)

"You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish." — Anthony

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.
Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.
Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 14, 2003

I've made this salad twice already since finding it a few weeks ago. I recommend adding slightly more pepper than is called for in the recipe, and definitely adding the pepperoni, but this is a great-tasting salad that's easy to make! We even liked it warm (un-chilled) when we were too hungry to wait!

—ONEILLG

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Most Helpful Critical Review

Jul 14, 2003

I love pasta salads and all the ingriedients in this salad are things I like,but I did not like it at all. It seemed like there was too much cheese I would cube some mozzerella instead of the shredded. Also I thought there were too many eggs between the eggs and the cheese it was rather dry for my liking. I put in red bell pepper instead of green to brighten it up.

—MOLSON7

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13 Ratings

Oct 16, 2005

Tried out this recipe for Thanksgiving. Great...different taste. Everyone loved it.

—BLUEICE

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Feb 19, 2005

THIS PASTA WAS GREAT. I PUT IN SOME PEPPERONI AND CHICKEN. I DID NOT USE THE EGGS THO. I DO NOT LIKE THEM IN MY PASTA SALAD. PLUS I ADDED A LITTLE BIT OF BBQ SAUCE TO GIVE A LITTLE EXTRA SOMETHING. EVERYONE LOVED IT.

—TINKERBELL926

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Feb 15, 2011

I didn't like the eggs in this, I think it makes it too mooshy. I did like the dressing on it however. You almost need to double the dressing and reserve half for later. The pasta does absorb quite a bit. Hubby loved it. Thanks for the recipe.

—sassyoldlady

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Apr 03, 2007

This was really delicious and the whole family reall enjoyed it! Thanks for a great recipe!

—RANDYS WIFE

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Jul 22, 2010

Just great as is.

—Bob

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Jun 25, 2011

When I made it I thought I might have ruined a whole bowl of good food because of the dressing, which smelled way too vinegar-y to me. But after chilling in the fridge a few hours that totally dissipated and the finished product was great.

—CHRISTINA241

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Nutrition

Calories
739 kcal
37%

Carbohydrates
24.1 g
8%

Cholesterol
341 mg
114%

Fat
60.3 g
93%

Fiber
1.7 g
7%

Protein
26.9 g
54%

Sodium
791 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Pasta Salad II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 739
Calories from Fat: 542

% Daily Value *
Total Fat 60.3g 93 %
Saturated Fat 14.8g 74 %
** Cholesterol 341mg 114 %
Sodium 791mg 32 %
** Potassium 236mg 7 %
Total Carbohydrates 24.1g 8 %
Dietary Fiber 1.7g 7 %
Protein 26.9g 54 %
** Sugars 2.6g
** Vitamin A 22 %
** Vitamin C 34 %
** Calcium 65 %
** Iron 20 %
** Thiamin 7 %
** Niacin 42 %
** Vitamin B6 32 %
** Magnesium 10 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.