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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Pasta salad with a decidedly Italian twist. Variation: sub red wine vinegar for balsamic and cheese-garlic dressing mix for Italian; also good is doubling the salami, omitting the pepperoni and adding 1/4 roasted turkey breast. Read more . Garbanzo beans are a great addition, too! Even people who hate pasta salad love this recipe! Ingredients:
1 pound radiatori or fusilli pasta |
1/4 pound genoa salami, chopped |
1/4 pound pepperoni sausage, chopped |
1/2 pound provolone cheese, diced |
1 (6 ounce) can black olives, drained and sliced |
1 (6 ounce) jar artichoke hearts, drained and cut in quarters |
1 red bell pepper, diced |
1 green bell pepper, chopped |
1 medium sweet onion, diced |
3 tomatoes, chopped |
1 (.7 ounce) package dry italian-style salad dressing mix |
3/4 cup extra virgin olive oil (no substitutions) |
1/4 cup balsamic vinegar |
2 tablespoons dried oregano, crushed |
1 tablespoon chopped fresh flat-leaf parsley parsley |
2 tablespoons grated asiago or romano cheese |
squeeze of fresh lemon juice |
salt and ground black pepper to taste |
Directions:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and shock pasta with cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, artichoke hearts, red bell pepper, green bell pepper, onion and tomatoes. Stir in the envelope of dressing mix*. Cover and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar*, oregano, parsley, cheese, lemon juice, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
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