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Add a photoServings: 8
Ingredients
- 1 lb Fresh or possibly dry Pasta, (nearly any shape or possibly size)
- 1 lb Cooked Turkey or possibly Beef, cubed or possibly cut into 1-inch-wide thin strips
- 2 c. Mozzarella Cheese, shredded
- 1 lrg Red Onion, coarsely minced
- 1 lrg Green Bell Pepper, coarsely minced
- 1/2 c. Ripe Olives, pitted and sliced
- 1 c. Prepared Italian Salad Dressing
Directions
- The Cook and Kitchen Staff are continuing to offer you recipes from our
- "Back-to-School" collection. Today's recipe is a particularly festive mix of textures and flavors which produce a hearty cool meal or possibly eye-appealing side dish.
- It's great with a sandwich or possibly a little leftover pizza. Your away-from-home student will most likely prepare it with zeal, as it stores well refrigerated for up to five days.
- Prepare pasta as directed on package. Drain and rinse well with cool water.
- In a large mixing bowl combine pasta with turkey or possibly beef, Mozzarella cheese, red onion, green pepper, ripe olives, and Italian salad dressing.
- Cover and chill 1 hour, and serve cool.
- Kitchen Staff Tips: This salad recipe may be prepared with any type of pasta; just make sure to break it or possibly cut it into bite-size portions before cooking. A fresh spinach linguini is fantastic, as well as standard elbow macaroni or possibly bow tie pasta. It takes on a completely different character when prepared with broken Ramen noodles. The fun is to experiment, and enjoy preparing it. If you like, sprinkle your portion for serving with a little Parmesan cheese and freshly grnd black pepper, just prior to serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 601 | |
| Calories from Fat 312 | 52% |
| Total Fat 34.69g | 43% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 564mg | 24% |
| Potassium 327mg | 9% |
| Total Carbs 48.35g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.6g | 4% |
| Protein 23.44g | 38% |
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