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RECIPE
13 INGREDIENTS 6 STEPS 23min

Kristina's Simple Pasta Salad

4.2
15 Ratings
Editor's Choice
Community Pick
Kristina's Simple Pasta Salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice.
Kristina's Simple Pasta Salad Recipe | SideChef
Kristina's Simple Pasta Salad is particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
23min
Total Time
$3.54
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 lb
Pasta Shells
1/2 cup
Pine Nuts
2 cups
or finely diced red onions
1 bunch
Scallions
3
Jarred Roasted Red Peppers
or homemade roasted red peppers
1 tub
(8 oz)
Ciliegine Mozzarella
or 2 large mozzarella balls
as needed
Extra-Virgin Olive Oil
for drizzling
to taste
to taste
Freshly Ground Black Pepper
1
Lemon , halved
3 handfuls
Parmigiano-Reggiano , freshly grated
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
576
FAT
22.5 g
PROTEIN
25.5 g
CARBS
64.6 g

Cooking Instructions

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Step 1
Bring a large pot of water to a boil. Add Pasta Shells (1 lb) and Kosher Salt (1 Tbsp) . Cook about 8 minutes or until done but not mushy. Drain and set aside.
Step 2
Meanwhile, place Pine Nuts (1/2 cup) in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
Step 3
Cut Grape Tomatoes (2 cups) in half lengthwise. Remove ends from Scallions (1 bunch) and discard. Chop thinly, using mostly the white and pale green parts; some of the dark green is ok, too. Chop the Jarred Roasted Red Peppers (3) into small strips. Cut the Ciliegine Mozzarella (1 tub) into cubes about the same size as the cherry tomatoes. Set aside.
Step 4
Place pasta in a large bowl. Drizzle Extra-Virgin Olive Oil (as needed) over pasta until nicely coated. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 5
Add all of the prepared ingredients. Remove tiny leaves from Fresh Basil (1 bunch) stems and add directly to the bowl. Stack four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips. Add to the bowl.
Step 6
Squeeze the Lemon (1) over the top of the whole mixture starting with just one half. Add the Parmigiano-Reggiano (3 handfuls) . Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.

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Nutrition Per Serving
Calories
576
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
10.7 g
53%
Trans Fat
0.0 g
--
Cholesterol
42.7 mg
14%
Carbohydrates
64.6 g
23%
Fiber
4.7 g
17%
Sugars
6.6 g
--
Protein
25.5 g
51%
Sodium
1523.4 mg
66%
Vitamin D
--
--
Calcium
435.7 mg
34%
Iron
3.7 mg
21%
Potassium
95.7 mg
2%
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