PASTA SALAD RECIPE WITH SALAMI RECIPES

Name: Quick and Easy Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes about 10 servings
Cuisine: American
Ingredients: 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie); 1 cup sliced bell pepper (1 medium); 1 cup thinly sliced zucchini (1/2 medium); 1 cup halved cherry tomatoes; 1/3 cup thinly sliced scallions (5 to 6); 1/4 cup sliced pepperoncini or banana peppers, optional; 1 cup (4 ounces) halved mixed olives; 1 cup (2 ounces) grated parmesan cheese or hard cheese; 1 cup (6 ounces) fresh mozzarella balls, chopped; 1/3 cup fresh parsley or basil, optional; 1/3 cup red wine vinegar, white wine vinegar or champagne vinegar; 1/2 teaspoon fine sea salt, plus more to taste; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon dried oregano; 2 to 3 tablespoons juice from pepperoncini jar, optional; 1/2 cup extra-virgin olive oil

QUICK AND EASY PASTA SALAD - INSPIRED TASTE

Quick and Easy Pasta Salad - Inspired Taste image

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, FatContent 19.1g, SaturatedFatContent 5.1g, CholesterolContent 18.3mg, SodiumContent 507.1mg, CarbohydrateContent 36.6g, FiberContent 2.3g, SugarContent 2g, ProteinContent 11.7g

CONTEST-WINNING PICNIC PASTA SALAD RECIPE: HOW TO MAKE IT

Contest-Winning Picnic Pasta Salad Recipe: How to Make It image

My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! —Felicia Fiocchi, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Steps:

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 411 calories, FatContent 23g fat (8g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 1156mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

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