HOMEMADE ITALIAN PASTA SALAD RECIPE RECIPES

PASTA SALAD WITH HOMEMADE DRESSING RECIPE | ALLRECIPES

Pasta Salad with Homemade Dressing Recipe | Allrecipes image

Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile. It's great to make ahead.

Provided by BONNIES

Categories Rotini Pasta Salad

Total Time 8 hours 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

1 (8 ounce) package uncooked tri-color rotini pasta
6 ounces pepperoni sausage, diced
6 ounces provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
1 (6 ounce) can pitted black olives
¼ cup minced fresh parsley
¼ cup grated Parmesan cheese
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground mustard seed
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator

Nutrition Facts : Calories 442.8 calories, CarbohydrateContent 25.4 g, CholesterolContent 38.9 mg, FatContent 32 g, FiberContent 3.8 g, ProteinContent 15.9 g, SaturatedFatContent 9.5 g, SodiumContent 835.7 mg, SugarContent 2.6 g

HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT

Homemade Antipasto Salad Recipe: How to Make It image

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 50 servings.

Number Of Ingredients 16

Ingredients

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Steps:

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 214 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

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HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 214 calories per serving

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

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HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

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