COLD ELBOW PASTA SALAD RECIPES RECIPES

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MUFFULETTA PASTA SALAD RECIPE - BLUE PLATE MAYONNAISE



Muffuletta Pasta Salad Recipe - Blue Plate Mayonnaise image

Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta (or muffaletta) sandwich – great for picnics, potlucks, poolside or Sunday brunch.

Prep Time 15 minutes

Number Of Ingredients 13

8 ounces ditalini pasta (or elbow macaroni)
1 tablespoon olive oil
1 red bell pepper, roasted and diced
2 ounces (about 1/2 cup) sliced salami, cut into strips
2 ounces (about 1/2 cup) sliced mortadella, cut into strips
2 ounces (about 1/2 cup) sliced capicola (or more salami)
2 ounces (about 1/2 cup) sliced provolone cheese, cut into strips
1 1/2 cups New Orleans-style Italian green olive salad
1/2 cup Blue Plate® Mayonnaise
1/8 cup red wine vinegar
1/4 cup chopped parsley
Salt, to taste
Pepper, to taste

Steps:

  • Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)

ITALIAN CHICKEN PASTA SALAD RECIPE | GEOFFREY ZAKARIAN ...



Italian Chicken Pasta Salad Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
3 cups dried elbow macaroni 
1/2 cup plus 2 tablespoons extra-virgin olive oil 
1 cup cubed rotisserie chicken 
1 cup diced English cucumber (about 1/3 cucumber) 
1 cup halved cherry tomatoes 
1/2 cup chopped pitted Nicoise olives 
1/2 cup chopped roasted red peppers (about 1 whole) 
1/2 cup 1/4-inch diced hard salami (about 4 ounces) 
1/4 cup diced red onion (about 1/2 small) 
1/4 cup chopped fresh flat-leaf parsley
4 ounces ricotta salata, grated, or crumbled feta cheese 
1/3 cup red wine vinegar 

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
  • Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
  • In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.

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