Pasta Salad Recipe (Italian Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mayo-based pasta salad with a tangy vinegar dressing, crunchy vegetables, and briny olives. It's sweet and sour, ideal as a side dish or light main for warm weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup ziti (or macaroni - 100 grams)
- 4 cups water
- 1 teaspoon salt (or as required)
- ⅓ cup capsicum ((green bell pepper) - finely chopped)
- ½ cup carrots (- peeled and grated)
- ⅓ cup onions (- finely chopped)
- 1 tablespoon celery (minced or finely chopped)
- 1 tablespoon parsley (- chopped)
- 6 to 7 olives (green or black, optional)
- 1 tablespoon parsley leaves (- chopped, for garnish)
- 6 tablespoons mayonnaise (egg-free or vegan)
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground black pepper
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- salt ( as required)
- ½ teaspoon sweet paprika ( or red chilli powder, add as per taste)
- ¼ to ½ teaspoon raw sugar (or as required)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1272mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.