Venetian Pasta Salad Recipe

I love pasta and so I thought I will give this Venetian Pasta Salad recipe a try. Each time I eat these Venetian Pasta Salad, I remember my holiday to Venice. Divine!

Summary

CourseMethod

Ingredients

 Orzo2 Cup (32 tbs) (Rice Shaped Pasta)
 Bouillon cubes/Envelope2 (Chicken Flavored)
 Salad oil2 Tablespoon
 Zucchini3 Small, chopped
 Onion1 Medium, diced
 Green pepper1 Medium, cut into thin strips
 Salt To Taste
 Canned pitted ripe olives6 Ounce, drained and sliced (1 Can, Drained Weight)
 Canned whole pimentos4 Ounce, drained and cut into thin strips (1 Can)
 White wine vinegar3 Tablespoon
 Dry mustard2 Teaspoon
 Sugar1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2275 Calories from Fat 592

% Daily Value*

Total Fat 69 g106.4%

Saturated Fat 1.8 g8.9%

Trans Fat 0.5 g

Cholesterol 4.6 mg

Sodium 3500 mg145.8%

Total Carbohydrates 355 g118.4%

Dietary Fiber 27.3 g109.1%

Sugars 38.4 g

Protein 61 g122.8%

Vitamin A 89.4% Vitamin C 514.9%

Calcium 14.4% Iron 65.7%

*Based on a 2000 Calorie diet

Directions

1. Prepare orzo as label directs but add bouillon to water. Drain orzo; place in large bowl.
2. Meanwhile, in 10-inch skillet over medium heat, in hot salad oil, cook zucchini, onion, green pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are tender-crisp.
3. Remove vegetable mixture to bowl with orzo. Add olives, pimentos, vinegar, mustard, sugar, and 1 3/4 teaspoons salt, tossing to mix well. Cover and refrigerate 1 hour to blend flavors.
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