Angel Hair Pasta Salad

Name: Angel Hair Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Cuisine: Italian, American
Ingredients: 1 lb angel hair pasta; 1 tablespoon Lawry's Seasoned Salt; 1 tablespoon Accent seasoning; 4 tablespoons salad oil; 1 1/2 teaspoons lemon juice; 1 cup mayonnaise; 1 cup chopped green bell pepper; 1/2 cup chopped white onion; 1 cup chopped celery; 1/4 cup diced pimento (2 ounce jar); 3/4 cup sliced black olives; black pepper

March 26, 2020September 27, 2020 BeckieLeave a comment

Angel Hair Pasta Salad

Save to BigOven

Yum

Cuisine Italian, American

Category Pasta Salads

Persons

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Rate this recipe

1 ratings

Ingredients

1 lb angel hair pasta
1 tablespoon Lawry's Seasoned Salt
1 tablespoon Accent seasoning
4 tablespoons salad oil
1 1/2 teaspoons lemon juice
1 cup mayonnaise
1 cup chopped green bell pepper
1/2 cup chopped white onion
1 cup chopped celery
1/4 cup diced pimento (2 ounce jar)
3/4 cup sliced black olives
black pepper

Instructions

Chop/dice all vegetables and place in large bowl.
Mix remaining ingredients for the dressing in with the vegetables.
Boil angel hair pasta and drain very well.
Mix pasta in with vegetables and dressing.
Refrigerate for at least 2 hours prior to serving.

Notes

Total Time: does not include any cooling, chilling, or wait times.

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		400.8 kcal
% Daily Value*
Total Fat 25.26 g		38.9%
	Saturated Fat 3.38 g	16.9%
	Trans Fat 0.02 g
Cholesterol 9.01 mg		3%
Sodium 289.26 mg		12.1%
Total Carbohydrate 37.11 g		12.4%
	Dietary Fiber 2.58 g	10.3%
	Sugars 2.23 g
Protein 6.43 g

Vitamin A 1.68 %		Vitamin C 20.15 %
Calcium 3.22 %		Iron 7.21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

angel hair pasta,

black olives,

celery,

diced pimento,

green bell pepper

Bacon Ranch Pasta Salad

May 28, 2016December 11, 2019 BeckieLeave a comment

Bacon Ranch Pasta Salad

Save to BigOven

Yum

Cuisine American

Category Pasta Salads

Persons

Serving Size

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Rate this recipe

0 ratings

Ingredients

Bacon Ranch Pasta Salad

2 cups uncooked small shell pasta
1 large carrot, shredded
1 cup frozen peas, thawed
3/4 - 1 cup mayonnaise not miracle whip)
1 (1 oz) packet Hidden Valley Ranch dressing mix
1/4 cup bacon bits
1/2 teaspoon onion powder

Instructions

In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill this mixture while you continue making the rest of the salad.
Cook pasta al dente, drain and cool. Fold in pasta carefully. Gently fold in peas last.
Chill for several hours and serve chilled or at room temperature.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		192.25 kcal
% Daily Value*
Total Fat 4.03 g		6.2%
	Saturated Fat 1.0 g	5%
	Trans Fat
Cholesterol 8.2 mg		2.7%
Sodium 139.32 mg		5.8%
Total Carbohydrate 31.04 g		10.3%
	Dietary Fiber 2.49 g	10%
	Sugars 3.03 g
Protein 7.56 g

Vitamin A 13.76 %		Vitamin C 5.31 %
Calcium 1.78 %		Iron 5.22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

bacon bits,

carrots,

frozen peas,

Hidden Valley Ranch dressing mix,

small shell pasta

Antipasto-Style Pasta Salad

June 4, 2014October 11, 2020 BeckieLeave a comment

Antipasto-Style Pasta Salad

Save to BigOven

Yum

Cuisine Italian

Category Appetizers and Snacks Pasta Salads

Persons

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Rate this recipe

4 ratings

Ingredients

1 (12 ounce) package Ronzoni Garden Delight Rotini, Radiatore or Penne, uncooked
2 cups coarsely chopped fresh tomatoes
1/4 pound Provolone cheese, cut into 1/2-inch cubes
1/4 pound sliced hard salami, cut into 1-inch strips
1/2 cup sliced pepperoni
1/2 cup chopped pimiento-stuffed olives
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh parsley
3/4 cup Italian salad dressing
Anchovy fillets (optional)

Instructions

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
In large bowl, stir together cooled pasta and remaining ingredients except anchovies.
Serve immediately or cover and refrigerate. Garnish with anchovies, if desired

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		300.92 kcal
% Daily Value*
Total Fat 18.43 g		28.4%
	Saturated Fat 5.66 g	28.3%
	Trans Fat 0.2 g
Cholesterol 26.57 mg		8.9%
Sodium 453.85 mg		18.9%
Total Carbohydrate 23.13 g		7.7%
	Dietary Fiber 1.38 g	5.5%
	Sugars 1.88 g
Protein 10.53 g

Vitamin A 4.08 %		Vitamin C 4.42 %
Calcium 8.94 %		Iron 5.32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

hard salami,

Italian salad dressing,

pepperoni,

pimiento-stuffed olives,

provolone cheese,

tomatoes

Italian Rotini Salad

May 6, 2014April 17, 2020 BeckieLeave a comment

Italian Rotini Salad

Save to BigOven

Yum

Cuisine Italian, American

Category Pasta Salads

Persons

Serving Size

Prep Time

3 hours, 10 minutes

Cook Time

10 minutes

Total Time

3 hours, 20 minutes

Rate this recipe

0 ratings

Ingredients

Italian Rotini Salad

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

Instructions

Cook pasta according to package directions. Rinse in cold water, and drain.
In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed.
Chill several hours. Stir gently before serving.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving: 6
Calories		417.3 kcal
% Daily Value*
Total Fat 31.45 g		48.4%
	Saturated Fat 4.69 g	23.5%
	Trans Fat 0.0 g
Cholesterol 15.02 mg		5%
Sodium 308.29 mg		12.8%
Total Carbohydrate 28.54 g		9.5%
	Dietary Fiber 1.89 g	7.6%
	Sugars 1.6 g
Protein 5.02 g

Vitamin A 1.69 %		Vitamin C 19.84 %
Calcium 2.32 %		Iron 5.43 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

black olives,

fresh basil,

red wine vinegar,

rotini pasta,

tomatoes,

yellow bell pepper

Antipasto Pasta Salad

April 27, 2014October 2, 2020 BeckieLeave a comment

Antipasto Pasta Salad

Save to BigOven

Yum

Cuisine Italian

Category Pasta Salads

Persons

Prep Time

1 hour, 20 minutes

Cook Time

15 minutes

Total Time

1 hour, 35 minutes

Rate this recipe

0 ratings

Ingredients

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Instructions

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Notes

Source: Allrecipes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Amount Per Serving:
Calories		441.75 kcal
% Daily Value*
Total Fat 26.75 g		41.2%
	Saturated Fat 7.38 g	36.9%
	Trans Fat 0.05 g
Cholesterol 31.58 mg		10.5%
Sodium 623.8 mg		26%
Total Carbohydrate 34.3 g		11.4%
	Dietary Fiber 2.99 g	12%
	Sugars 3.73 g
Protein 16.33 g

Vitamin A 8.82 %		Vitamin C 27.76 %
Calcium 28.73 %		Iron 11.54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

Tags

Asiago cheese,

Genoa Salami,

pepperoni sausage,

seashell pasta

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