Try this Ray Parrellas Pasta Salad recipe, or contribute your own.
Suggest a better description*Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash. To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate. To make the salad, cook pasta according to package directions. Drain, rinse, coat with a little dressing, and toss. This will keep pasta from sticking and preserve it for several days. Store in covered container in refrigerator. Before serving, heat pasta for 30 seconds in microwave, then toss with vegetables and tuna, chicken or seafood. Add a little more dressing. Serve on lettuce-lined plates. Yield: 6 to 8 servings. Colombo wrote: "This is a delightful salad thats excellent on a hot summer night." From Alice Colombos 08/05/92 "Cooks Corner" column in "The (Louisville, KY) Courier-Journal," in response to Louisvillean Olivia McCulloughs request for the recipe. Typed for you by Cathy Harned.
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 9.7mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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