Recipe by Anthony
"You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish."
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1 (12 ounce) package
shredded mozzarella cheese
grated Parmesan cheese
green bell pepper, chopped
green onions, chopped
chopped fresh parsley
1 1/2 cups
red wine vinegar
ground black pepper
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!
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.
Tried out this recipe for Thanksgiving.
Great...different taste. Everyone loved it.
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.
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.
This was really delicious and the whole family reall enjoyed it! Thanks for a great recipe!
Just great as is.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pasta Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 542
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