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    You are in: Home / Recipes / Pasta Salad Recipe
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    Pasta Salad

    Pasta Salad. Photo by flower7

    1/3 Photos of Pasta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    20 mins

    11 mins

    Andi of Longmeadow Farm's Note:

    The garden promises to bring so many wonderful tastes to the farm table. Every summer we behold the wonderful bright early tomatoes and fresh basil. Simply fixed with a little dressing and good wholesome whole wheat pasta is highlighted with olives and mozzarella.

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    Units: US | Metric

    The Dressing

    Optional Topping Additions


    1. 1
      Cook pasta for 10-11 minutes. Darin in colander and rinse under cool water. Shake dry.
    2. 2
      Make the dressing by whisking the olive oil into the vinegar and add seasonings.
    3. 3
      Place pasta, mozzarella, vegetables, and olives in a large bowl. Toss together and add dressing a little at a time. Mix gently. The dressing can be added more if necessary.
    4. 4
      Sprinkle additions to top.

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    Ratings & Reviews:

    • on September 12, 2010


      Very tasty and pretty salad. I made a couple adjustments - only 7 oz tri-color gigli pasta and double the dressing (though I only had celery salt so used 1/4 tsp with no other salt). For the additional ingredients I used red bell pepper not green and local organic pepper jack cheese (instead of the mozz and pepper flakes). I also used heirloom tomatoes and kalamata olives with fresh basil I grew myself. I am looking forward to enjoying this for lunches at work this week. Thanks for sharing!

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    • on May 21, 2010


      WOW, Andi, what a fantastic salad recipe! The flavours mingle so beautifully and make for a sensational taste experience! :) It was the perfect lunch to take to uni with me. Kept me going all day and was a sparkle that I kept looking forward to. :) I made a few small changes to suit my diet and what I had on hand: Used whole spelt pasta, cherry tomatoes, sun-dried tomatoes instead of olives and doubled the sesame seeds for extra crunch. I added in the optional mozzarella and red pepper flakes, which were a very nice addition. Sooo yummy! THANK YOU SO MUCH for sharing this great keeper with us, Andi!

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    • on July 08, 2009


      I thought this was good but not super flavorful. I think it would be better if you let it sit overnight. I used spanish olives instead of black and added some of the juice from the container. I also used 3 different cheeses, mozzarella, cheddar and montery jack. I used corkscrew pasta which worked well because it caught some of the dressing. I didn't have sesame seeds or celery seed so left that out. I also added chopped up sliced salami.

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    Read All Reviews (8)

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    Nutritional Facts for Pasta Salad

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.7
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.4 g
    Cholesterol 3.6 mg
    Sodium 209.6 mg
    Total Carbohydrate 46.7 g
    Dietary Fiber 3.1 g
    Sugars 3.8 g
    Protein 9.3 g

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