I like to get a head start on this salad by pouring the dressing over the mushrooms and artichoke hearts in the morning before work; the remaining ingredients can be put together in about 15 minutes. One note of caution: please use fresh Parmesan cheese rather than the kind in the green container; it makes the salad soooo much better!
Italian Steak Pasta Salad
18 Servings
2 cups Italian salad dressing, your favorite - bottled or homemade
1/4 pound fresh mushrooms, cut in quarters
1 14 oz. can artichoke hearts, quartered
1/2 green bell pepper, cut in strips
1/2 red bell pepper, cut in strips
1/2 yellow bell pepper, cut in strips
1/2 cup sliced black olives, drained
1/4 red onion, chopped
1 cup cherry tomatoes, halved
1/2 cup sliced celery
2 cups Italian London Broil cut in julienne strips from the Italian London Broil Module
1 cup freshly grated Parmesan cheese
1 pound tricolor pasta spirals, cooked al dente and rinsed in cold water
Pour the dressing over the mushrooms and artichoke hearts; marinate at least two hours. Add the remaining ingredients and mix well. Refrigerate until serving time.
This salad can be made up to 1 day ahead.
Amount Per Serving
Calories 276 Calories from Fat 148
Percent Total Calories From: Fat 54% Protein 9% Carb. 37%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 3 g
Cholesterol 4 mg
Sodium 345 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 0 g
Protein 6 g
Vitamin A 8% Vitamin C 23% Calcium 0% Iron 4%