Italian lunch salad

6 + servings

Ingredients

Quantity Ingredient
12 ounces Uncooked rotini pasta
1½ cup Mayonnaise
2 tablespoons Grated parmesan cheese
¼ cup Red wine vinegar
1 teaspoon Italian seasoning
½ teaspoon Black pepper
8 Hard-boiled eggs, peeled
& cubed
3 cups Shredded mozzarella cheese
1 large Green or red pepper, chopped
4 Or 5 scallions, chopped
2 tablespoons Finely chopped fresh parsley

Directions

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

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