
Pasta Salad

by:




It's almost July 4th weekend, so I am preparing a bunch of dishes for me to trek down to the beach. I tend to make food that can marinate for a day or two so that I have time to make it without rushing around right before we leave. This time around, I decided to make a pasta salad based off my mom's version.
ingredients
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serves: 6
1 box of tri-colored pasta
1 can of pitted black olives, sliced
1 package of cherry or grape tomatoes
1/2 cup corn kernels
1 can of black beans, rinsed
1 onion, chopped
1 jar roasted red peppers, roughly chopped
Italian dressing (recipe below)
Ingredients for Italian dressing:
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon black pepper
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 teaspoon salt
1/2 cup white wine or rice vinegar
1 1/3 cup olive oil or canola oil
Servings Per Recipe: 6
Amount per Serving
Calories: 534
- Total Fat: 34.3 g
- Saturated Fat: 2.9 g
- Trans Fat: 0.1 g
- Cholesterol: 0 mg
- Sodium: 1069.4 mg
- Total Carbs: 48 g
- Dietary Fiber: 9.9 g
- Sugars: 3.8 g
- Protein: 11.3 g
preparation

comments
Mommy_loves_to_cook
July 18, 2011