Side dish - Italian Pasta Salad Recipe

Author: Darren Richardson  

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. An easy to make Italian salad for any picnic, or lunch.

Pasta with Kalamata Olives Recipe

Pasta with Kalamata Olives Recipe
An easy to make Italian salad for any picnic, or lunch.
Provided by: Simple Italian Cooking Blog
Yields: 6 servings
Number of ingredients: 8
Ingredients:
  • 3/4 lb short pasta
  • handful sun dried tomatoes cut in strips
  • 2 TBLE capers
  • 2/3 cup kalamata olives pitted and chopped
  • 2-3 chopped garlic cloves
  • 1/4 cup fresh chopped parsley
  • 4 TBLE extra virgin olive oil
  • 3 TBLE balsamic vinegar
How to cook:
  1. Fill a large pan with water and bring to a boil.
  2. Add the pasta.
  3. Meanwhile start preparing your ingredients - soak the sun dried tomatoes in some hot water in a bowl while getting the other ingredients together.
  4. When the pasta is done, drain and pour into a large serving bowl.
  5. Add the tomatoes, capers, olives, garlic and parsley, but reserve the water which the sun dried tomatoes were soaking in.
  6. Mix the extra virgin olive oil and the balsamic vinegar together separately, then add to the pasta salad.
  7. Mix well. If the pasta seems a little dry add a few tablespoons of the reserved water.
  8. Serve and enjoy!
Notes: Bow Tie Pasta Salad With Italian Dressing, Toss to coat. Roast for 15 mins. MAKE DRESSING. Combine all the Italian dressing ingredients in a small bowl or measuring cup and whisk to …

Italian Pasta Salad Recipe

Italian Pasta Salad Recipe
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by: Suzy Karadsheh
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: Italian
Number of ingredients: 18
Ingredients:
  • ¾ lb pasta, ((I recommend fusilli or rotini pasta) )
  • Kosher salt
  • 1 pint cherry tomatoes (halved)
  • 1 bell pepper (any color, cored and chopped)
  • 1 shallot (chopped)
  • 1 cup marinated artichoke hearts (6 ounces)
  • 1/4 cup pitted kalamata olives
  • 6 pepperoncini, (chopped)
  • 6 to 8 ounces salami, (sliced into bite size pieces )
  • 6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
  • ½ cup packed chopped fresh parsley
  • ½ cup packed chopped fresh basil leaves
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, (minced)
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon crushed red pepper flakes
  • Kosher salt and black pepper
Nutrition:
  • Calories: 292.3 kcal
  • Carbohydrate: 31.1 g
  • Protein: 13.2 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 26.9 mg
  • Sodium: 748.4 mg
  • Fiber: 2.7 g
  • Serving Size: 1 serving
How to cook:
  1. Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don’t forget to salt your water). Drain
  2. In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  3. In a small bowl or measuring cup, mix the dressing ingredients together.
  4. Pour the dressing over the pasta and toss to coat.
Notes: Easy Italian Pasta Salad, Whisk up all the dressing ingredients. Add the rest of the pasta salad ingredients to the pasta. Pour over the dressing and then gently toss to coat. …

Italian Pasta Salad

Italian Pasta Salad
This Italian pasta salad is loaded with meat, cheese and vegetables, all tossed together with noodles in a homemade Italian dressing. A quick and easy side dish that's perfect for feeding a crowd!
Provided by: Sara Welch
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 23
Ingredients:
  • 1 pound rotini pasta
  • 1 cup chopped salami
  • 3/4 cup mini pepperoni
  • 1/2 cup chopped green bell pepper
  • 1 cup cherry tomatoes (halved)
  • 1/4 cup red onion (finely diced )
  • 1/2 cup kalamata olives (halved)
  • 1/4 cup finely chopped parsley
  • 3/4 cup small mozzarella balls (halved)
  • 1 1/4 cups homemade or store bought Italian dressing (dressing recipe follows)
  • salt and pepper to taste
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons grated parmesan cheese
  • 1 1/2 tablespoons finely minced red bell pepper
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons minced dried onion (or 1 teaspoon fresh minced onion)
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
Nutrition:
  • Calories: 361 kcal
  • Carbohydrate: 46 g
  • Protein: 13 g
  • Fat: 15 g
  • Cholesterol: 14 mg
  • Sodium: 816 mg
  • Fiber: 4 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. For the dressing:
  2. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.
  3. For the salad:
  4. Cook the rotini in salted water according to package directions. Drain and rinse under cool water.
  5. Place the pasta in a large bowl and add the salami, pepperoni, bell pepper, cherry tomatoes, red onion, olives, parsley and mozzarella balls. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.
Notes: Best Italian Pasta Salad Recipe, 19 hours ago· Set aside or, if using later, pour into a jar. Add the cooked pasta to a large bowl. Add the tomatoes, cucumber, salami, mozzarella, olives, bell peppers, …

Best Italian Pasta Salad

Best Italian Pasta Salad
If you're in a pinch for time, buy storebought dressing and skip making homemade. But this homemade dressing really makes the salad!
Provided by: Sandy
Total time: 26 minutes
Cook time: 11 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Italian
Number of ingredients: 20
Ingredients:
  • ⅓ c. red wine vinegar
  • ¼ c. pesto
  • 2-3 garlic cloves (minced)
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 c. extra-virgin olive oil
  • 1 lb. rotini pasta (cooked and cooled)
  • 1 pt. cherry tomatoes (halved)
  • 1 small cucumber (chopped)
  • 2 c. sliced salami (small pieces)
  • 8 oz. mozzarella sticks (thinly sliced into small pieces)
  • 1 c. sliced black olives
  • 1 ½ c. baby bell peppers (thinly sliced)
  • ¾ c. diced red onion
  • ¾ c. grated Parmesan cheese (plus more for serving)
  • ½ c. mozzarella cheese (grated)
  • ½ tsp. salt
  • ½ c. chopped fresh basil (plus more for garnish)
  • ¼ c. chopped oregano (plus more for garnish)
  • ¼ c. chopped fresh parsley (plus more for garnish)
How to cook:
  1. For the dressing:
  2. Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside or, if using later, pour into a jar.
  3. For the pasta salad:
  4. Add the cooked pasta to a large bowl. Add the tomatoes, cucumber, salami, mozzarella, olives, bell peppers, onion, Parmesan, salt, basil, and parsley.
  5. Whisk (or shake the bottle) the dressing once more, then pour it over the salad, stirring to combine.
  6. Just before serving, sprinkle with more chopped basil, oregano, parsley.
Notes: Italian Pasta Salad - Healthy Seasonal Recipes, Step 1: First Cook the Pasta: Step 2: Make Dressing. Step 3: Add the Hot Drained Pasta To the Italian Dressing. Step 4: Add the Veggies to the Cooled …
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