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  Pasta Party recipe: Hall of Flame Pepper Pasta Salad

By Neal A. Mullane, Jr.
Boston Fire Ladder 23

  • 1-1/4 cups reduced-fat Italian salad dressing
  • 1 cup finely chopped red onion
  • 1 cup EACH finely chopped sweet red and green pepper
  • 1/4 lb. sharp Cheddar cheese, cut into small cubes
  • 1/2 cup finely chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley 2 teaspoons dried basil leaves
  • 1/4 teaspoon EACH ground black pepper and crushed dried red pepper 4-1/2 cups (12 oz.) RONZONIÒ Radiatore, uncooked

    In large bowl, stir together all ingredients except pasta. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Stir cooled pasta into vegetable mixture; cover and refrigerate. 9 servings (1 cup each).

    Each serving provides: 250 Calories, 9 g Protein, 35 g Carbohydrates, 8 g Total Fat (3 g Saturated Fat), 15 mg Cholesterol, 400 mg Sodium.

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