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Pasta Salad Italiano

Serves: 9
Total Calories: 184

Ingredients

1 (8-ounce) bottle creamy Italian dressing
1 cup bite-sized broccoli pieces
1/2 cup cauliflower florets
1/2 cup sliced fresh mushrooms (optional)
1 can sliced water chestnut
1 carrot, diced
1/4 cup sliced ripe olives (or green olives)
3/4 cup cherry tomatoes halves
4 ounces spaghetti noodles
1/4 cup Parmesan cheese
1/4 cup real bacon bits

Directions:

In medium-size bowl, pour dressing over vegetables. Cover and marinate in refrigerator at least 3 hours. Cook spaghetti, drain, and chill. Drain and reserve marinade from the vegetables. Combine marinade with noodles and cheese. Toss lightly. Place noodles in glass dish, adding vegetables. Sprinkle with more cheese and the bacon. Carry in cooler.

Note: If the spaghetti noodles are broken before cooking, it is easier to serve and eat.

Nutritional Facts:

Serves: 9
Total Calories: 184
Calories from Fat: 92

This Pasta Salad Italiano recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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