Italian Pasta Salad II

Name: Italian Pasta Salad II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 8 eggs; 2 Tbsps chopped fresh parsley; 1 green bell pepper, chopped; 5 green onions, chopped; 1 teaspoons ground black pepper; 355 milliliters mayonnaise; 1 teaspoon dried oregano; 2 Tbsps grated Parmesan cheese; 59 milliliters red wine vinegar; 340 grams package rotini/corkscrew pasta; 710 milliliters shredded mozzarella cheese

Italian Pasta Salad II

Italian Pasta Salad II might be just the main course you are searching for. One serving contains 860 calories, 29g of protein, and 61g of fat. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have eggs, parmesan cheese, green onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Ingredients you will need

Water

Egg

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Sauce Pan

Remove from hot water, cool, peel and chop.

Ingredients you will need

Water

In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.

Ingredients you will need

Mozzarella

Parmesan

Green Onions

Bell Pepper

Parsley

Pasta

Egg

Equipment you will use

Bowl

Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.

Ingredients you will need

Italian Seasoning

Mayonnaise

Vinegar

Pepper

Pour dressing over pasta mixture and toss well to coat. Refrigerate until chilled and serve.

Ingredients you will need

Pasta

Equipment

Pot

Sauce Pan

Bowl

Ingredients

Servings:

eggs 2Tbsps

chopped fresh parsley 1

green bell pepper, chopped 5

green onions, chopped 1teaspoons

ground black pepper 355milliliters

mayonnaise 1teaspoon

dried oregano 2Tbsps

grated Parmesan cheese 59milliliters

red wine vinegar 340grams

package rotini/corkscrew pasta 710milliliters

shredded mozzarella cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Piccini Chianti Classico. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 10 dollars per bottle.

Piccini Chianti Classico

A complex and persistent nose filled with notes of cherry and wild berries. The palate is well structured, elegant, round and smooth with fruity notes and soft tannins and a long finish. An ideal pairing for grilled red meat and pasta al ragu. Blend: 90% Sangiovese, 10% Merlot