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Italian Cook-Out Pasta Salad
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Italian Cook-Out Pasta Salad

15 Minutes
15 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 box tri-color rotini pasta
2 large fresh mozzarella balls
1/2 pound salami sliced thin
1 large cucumber
Roasted red peppers
1 container cherry tomatoes (small tomatoes)
1 can black pitted olives (whole or chopped)
1 bottle Italian dressing
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Let's Make It
1
Boil pasta as directed. While pasta is boiling,
2
Cut up mozzarella balls (unless your grocery store offers small bite-size mozzarella balls in water at the store) into bite-size pieces and throw into a big bowl. Do the same for the salami, cucumber, and roasted red peppers. Either cut the cherry tomatoes and olives into smaller bite size pieces, or leave whole, and throw into the mixture as well.
3
Once pasta is cooked, drain as usual, but immediately run under cold water to cool pasta off. Once cooled and drained, throw into bowl and toss with mixture. Add whole bottle of Italian dressing (it will absorb with time) and serve immediately or refrigerate day before for pasta to soak up some flavor!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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