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Categories:
Pasta eggs Mozzarella cheese Parmesan cheese green bell pepper green onions parsley mayonnaise red wine vinegar oregano ground black pepper
Viewed: 58 - Published at: 9 years agoIngredients
- 1 (12 ounce) package rotini/corkscrew pasta
- 8 eggs
- 3 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 green bell pepper, chopped
- 5 green onions, chopped
- 2 tablespoons chopped fresh parsley
- 1 1/2 cups mayonnaise
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Method
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water, cool, peel and chop.
- In a large bowl, combine the pasta, eggs, mozzarella cheese, Parmesan cheese, bell pepper, green onions and parsley.
- Prepare the dressing by mixing together the mayonnaise, vinegar, Italian seasoning and pepper.
- Pour dressing over pasta mixture and toss well to coat.
- Refrigerate until chilled and serve.
