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2 hours
Prep: 10 minutes
Cook: 0 minutes
64 calories per serving view nutrition facts
6 servings
suggest servings
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| 8 | ounces | pasta, spirelli | cooked, drained |
| 4 1/2 | teaspoons | onion | minced |
| 2 | tablespoons | vinegar | |
| 1 | cup | mayonnaise, light | |
| 1 3/4 | teaspoons | salt | |
| 1/4 | teaspoon | black pepper | |
| 2 | teaspoons | paprika | |
| 3 | medium | tomatoes | cut in wedges |
| 1/2 | cup | green bell pepper | |
| 2 | tablespoons | black olives | pitted |
| 3 | large | eggs | hard-cooked, sliced |
| 2 | tablespoons | parsley leaves | snipped |
Combine the onion and vinegar and let it stand for a few minutes.
Then add the mayonnaise, salt, pepper and paprika and mix well.
Mix the veggie spirelli, tomatoes, green pepper, and olives in a large salad bowl; and pour the mayonnaise mixture over all.
Toss lightly.
Chill the salad for several hours before serving.
When serving, garnish with the egg slices and parsley.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 767mg | 32% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 6% |
| Sugars 2.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 23% | Vitamin C | 33% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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