Sicilian Salad Recipe
Sicilian Salad Recipe photo by Taste of Home

Sicilian Salad Recipe

Publisher Photo
Cheese cubes give substance to this beautiful, mild and fresh pasta salad. It makes a great side in any season. —Ben Haen, Baldwin, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 1 package (7 ounces) small pasta shells
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 large tomato, diced
  • 1 cup cubed part-skim mozzarella cheese
  • 1/2 cup chopped red onion
  • 1/3 cup sliced ripe olives, drained
  • 1/4 cup minced fresh parsley
  • 1/4 cup olive oil
  • 1 to 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup equals 229 calories, 11 g fat (3 g saturated fat), 9 mg cholesterol, 606 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. In a large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Cover and refrigerate until serving. Yield: 8 servings.
Originally published as Sicilian Salad in Taste of Home October/November 2008, p72

Nutritional Facts

3/4 cup equals 229 calories, 11 g fat (3 g saturated fat), 9 mg cholesterol, 606 mg sodium, 25 g carbohydrate, 2 g fiber, 8 g protein.

Reviews for Sicilian Salad

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 23, 2014

"Wonderful, quick pasta salad. I keep most of the ingredients on hand so that made it a cinch. I have had more flavorful pasta salads but this was nice, light, and not overpowering. Will definitely make again."

MY REVIEW
Reviewed Nov. 5, 2009

"This pasta salad is mild and delicious! It is a nice departure from other pasta salads that have a heavy Italian dressing flavor. It goes well with a sandwich, or burger. I have served it with bbq pulled pork sandwiches and the mildness of this recipe did not compete with the flavor of the pork."

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