Parmesan Pasta Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 pound small pasta shells
- 2 pints cherry tomatoes, halved
- 4 ounces Parmesan, broken into small pieces with a fork
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- kosher salt and black pepper
Directions
- Cook the pasta according to the package directions. Drain and return to pot.
- Add the tomatoes, Parmesan, oil, chives, 1 teaspoon salt, and ¼ teaspoon pepper and toss to combine.
Nutritional Information
- Per Serving
- Calories 685Calories From Fat 208
- Fat 23g
- Sat Fat 6g
- Cholesterol 20mg
- Sodium 881mg
- Protein 26g
- Carbohydrate 92g
- Sugar 7g
- Fiber 7g
- Iron 4mg
- Calcium 338mg
What does this mean? See
Nutrition 101
.
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Quick Tip
The salad can be refrigerated for up to 2 days.
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