Pasta Salad Recipe with Italian Dressing
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (3)

Pasta Salad Recipe with Italian Dressing

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 34%
CARBS 58G48% OF CAL
5G FIBER45G OTHER7G TOTAL SUGAR
FAT 21G39% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta salad with Italian dressing is a chilled mix of cooked pasta, fresh vegetables, mozzarella, and a bright homemade vinaigrette. A customizable picnic and summer side.

sideitaliansaladpastavegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 500 g (1.1 lbs) dried pasta shapes ((I use fusilli for this recipe))
  • 450 g (1 lb) cherry tomatoes (sliced in half – I like to use rainbow tomatoes, but you can use regular)
  • 300 g (10.5 oz) mini mozzarella balls/pearls (sliced in half)
  • 4 baby cucumbers (or 1 regular cucumber, sliced)
  • 1 large red onion (peeled and sliced)
  • 65 g (2 cups) fresh pea shoots ((you can replace with lambs lettuce, watercress or mild rocket))
  • 1 large bunch fresh parsley (chopped)
  • 120 ml (1/2 cup) olive oil
  • 45 ml (3 tbsp) white wine vinegar
  • zest and juice of ½ lemon
  • 1 clove garlic (peeled and minced)
  • 1 tsp sugar
  • ½ tsp dried oregano
  • 1 tsp Maldon salt flakes
  • ¼ tsp black pepper
  • 2 tbsp finely chopped fresh parsley
PREP
10M
SODIUM
413MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.