celebratory sides & drinks Picnic Pasta Salad Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes Servings: 26 servings (½ cup each) Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. High Altitude (3500-6500 ft): No change. Nutrition Information Per Serving: 1 ServINg: Calories 120 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 3g 1 1 1 1 1 1 5 1 1 1 package (16 oz) bow-tie (farfalle) pasta can (8 oz) tomato sauce cup Italian dressing tablespoon chopped fresh or 1 teaspoon dried basil leaves tablespoon chopped fresh or 1 teaspoon dried oregano leaves cup sliced fresh mushrooms (3 oz) plum (Roma) tomatoes, coarsely chopped (1½ cups) large cucumber, coarsely chopped (1½ cups) medium red onion, chopped (1½ cups) can (2¼ oz) sliced ripe olives, drained Tips » varIatIoN Omit mushrooms and use roasted red bell pepper slices instead. SuBStItutIoN Use cooked and drained tricolor tortellini for this salad recipe. 1. Cook and drain pasta as directed on package. Rinse with cold water; drain. 2. In large bowl, mix tomato sauce, dressing, basil and oregano. Add pasta and remaining ingredients; toss. Betty Crocker Most Requested RecipesTM 89
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