Italian Lunch Salad
salads
12 oz uncooked rotini pasta
1 1/2 cup mayonnaise
2 tablespoon grated parmesan cheese
1/4 cup red wine vinegar
1 teaspoon italian seasoning
1/2 teaspoon black pepper
8 hard-boiled eggs, peeled
1 & cubed
3 cup shredded mozzarella cheese
1 large green or red pepper, chopped
4 or 5 scallions, chopped
2 tablespoon finely chopped fresh parsley
Cook the pasta according to directions. Drain and set aside in a large bowl. In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta. Add the remaining ingredients and mix well. Best when chilled, covered for a few hours before serving. Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like. Source: Mr. Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
Yield: 6 + servings
