Nutritional Info

Nutrition Facts

Serving Size 1 (131g)

Calories 371
Calories from Fat 253 (68%)
Amount Per Serving %DIV
Total Fat 28.1g 43%
Saturated Fat 11.1g 56%
Monounsaturated Fat 13.6g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 64.2mg 21%
Sodium 256.9mg 11%
Potassium 357.2mg 8%
Total Carbohydrate 7.3g 2%
Dietary Fiber 1.3g 5%
Sugars 0.3g
Protein 12.9g 26%

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Recipe Description
This is a really nice Italian salad, best served with a fresh loaf of crusty bread.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  fresh parmesan cheese, shaved
1 Ounce(oz)  fresh basil leaves
12   black olives, pitted
7 Ounce(oz)  buffalo mozzarella, cubed
1   red onion, chopped
1   red bell pepper, seeded and cut into bite sized chunks
12 Ounce(oz)  cherry tomatoes, cut in half
1 3/4 Ounce(oz)  pine nuts
8 Ounce(oz)  dried conchiglie


Bring a large pan of lightly salted water to a boil. Add the pasta and cook over medium heat for about 10 minutes, or according to the package instructions. When cooked, the pasta should be tender but still firm to the bite. Drain, rinse under cold running water and drain again. Let cool. While the pasta is cooking put the pine nuts in a dry skillet and cook over low heat for 1 to 2 minutes, until golden brown. Remove from the heat, transfer to a dish and let cool. To make the dressing: Put the oil, vinegar and basil into a small bowl. Season with salt and pepper and stir together well. Cover with plastic wrap and set to one side. To assemble the salad: Divide the pasta between serving bowls. Add the pine nuts, tomatoes, red bell pepper, onion, cheese and olives. Scatter over the basil leaves, then drizzle over the dressing. Garnish with fresh parmesan cheese shavings.


5 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp chopped fresh basil

salt and pepper

Additional notes

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Italian Salad
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