Italian lunch salad
6 + servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Uncooked rotini pasta |
| 1½ | cup | Mayonnaise |
| 2 | tablespoons | Grated parmesan cheese |
| ¼ | cup | Red wine vinegar |
| 1 | teaspoon | Italian seasoning |
| ½ | teaspoon | Black pepper |
| 8 | Hard-boiled eggs, peeled | |
| & cubed | ||
| 3 | cups | Shredded mozzarella cheese |
| 1 | large | Green or red pepper, chopped |
| 4 | Or 5 scallions, chopped | |
| 2 | tablespoons | Finely chopped fresh parsley |
Directions
Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta.
Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving.
Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like.
Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120