** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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:
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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!
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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