Ingredients25 m servings 181 cals
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
Per Serving: 181 calories; 0.7 g fat; 38.1 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 238 mg sodium. Full nutrition
ReviewsRead all reviews 23
This is pretty close to something I make myself. I omit the peppers and onions and add cucumbers, black olives, and Italian salami that has been sliced and quartered. You can also add shredded c...
Awesome!! I do not add the mushrooms because my kids to not like them but I LOVE this recipe and so does my husband. Sometimes we add more like cucumbers, pepperjack cheese, cheddar cheese and...
Fast, easy, good. Also added a small can of chopped black olives. Made this again the other night and added about 1/3 cup chopped zucchini which really absorbed the dressing well.
Oh man, my family loved it. My husband doesn't like mushrooms but he picked them out and gave them to me. More for me :) This was a reat salad and it was great for a hot night after refrigeratin...
We did eat this for days. I took it to a cook out and it was devoured, but there was still plenty left. This was my first time making a pasta salad and this was easy. Definitely a good recipe...
Quick, easy, colorful, tasty, and the right proportions of ingredients. Makes a giant bowl of the stuff and for a good reason. Used "Italian Restaurant-Style Dressing" [http://salad.allrecipes...
Love the kind of noodles the recipe calls for. I especially enjoyed the flexibility this recipe allows. We don't like mushrooms so I simply added some extra vegetables of different kinds. This i...