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Cold Summer Pasta Salad
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Rating: 3.9/5 (42 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 591
% Daily Value**
Total Fat 35g
Saturated Fat 8g
Unsaturated Fat 4g
Cholesterol 117mg
Sodium 477mg
Total Carbohydrate 48g
Dietary Fiber 4g
Sugars 4g
Protein 22g
Vitamin A  62%Vitamin C  29%
Calcium  24%Iron  14%
Potassium  11%Vitamin E  14%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cold Summer Pasta Salad

Date Added: June 30, 2020
This is perfect dish to take to a summer picnic or family reunion. The vegetables help to make this a nutritious meal, and you can add or subtract veggies to your taste.


8 oz Shrimp
1/2 cup Mushroom
1/2 cup Frozen Peas
1/2 cup Carrot shredded
1/2 cup Cheddar Cheese diced
3 tablespoons Parsley chopped
1/2 cup Olive Oil
1/4 cup Lemon Juice
2 tablespoons Cloves Of Garlic finely chopped
Pepper pinch
Salt pinch
1 lb Macaroni cooked
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1. Cook pasta according to directions. Rinse quickly to stop cooking and place in large serving bowl.

2. Add coarsely chopped chicken. Cook peas until not quite done drain and rinse in cold water.

3. Add to pasta along with mushrooms and other veggies and cheese.

4. Mix olive oil,lemon juice, chopped anchovies and parsley in a separate bowl and add to pasta.

5. Toss everything together until pasta is well coated.

6. Let sit in refrigerator for 2 hours.

7. Season with salt and pepper and serve over beds of lettuce with lemon wedges.

Comments on Cold Summer Pasta Salad Recipe:

Posted by a Visitor - October 08, 2010
yes,i agree with this because in the ingredient there is shrimp.
Posted by a Visitor - June 14, 2010
The recipe does not match with the ingredients listed. I confused!
Comment Here:
Dietary Notes:
This recipe is high in Vitamin A with 62% of your daily recommended intake per serving. This recipe is high in Vitamin C with 29% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Shellfish, Gluten, Mushroom, Cheese, Sulfites, Peas, Garlic, Shrimp, Fructose Malabsorption, Olive Oil allergies.
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