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Pasta salads are a great addition to any summer barbecue, potluck, or picnic. They're quick to make, easy to transport, and delicious.
This Italian pasta salad recipe is a classic, featuring tangy Italian dressing, fresh vegetables, and savory salami. Here's how to make it:
Prep Time: 20 Min
– 1 lb. pasta (such as fusilli or rotini) – 1 cup cherry tomatoes, halved – 1 cup cucumber, chopped – 1 cup bell pepper, chopped – 1/2 cup red onion, chopped – 1/2 cup sliced black olives – 1/2 cup sliced pepperoni or salami – 1/2 cup shredded Parmesan cheese – 1/2 cup Italian dressing
Cook Time: 30 Min
Cook pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, pepperoni or salami, and Parmesan cheese.
Pour the Italian dressing over the top of the salad and toss to coat evenly.
Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Serve chilled and enjoy!
- Opt for pasta with ridges or twists like fusilli, rotini or farfalle, as they hold the dressing better and provide a better texture.
- A good pasta salad should have a balance of flavors. Use a mix of vegetables like cherry tomatoes, cucumber, bell peppers, and olives to add a crunch and tanginess to the salad.
- A good pasta salad should have a balance of flavors. Use a mix of vegetables like cherry tomatoes, cucumber, bell peppers, and olives to add a crunch and tanginess to the salad.
- The dressing should be a mix of tangy and sweet, with a good balance of vinegar, mustard, and honey. Use fresh herbs like basil, parsley, and oregano to add a burst of flavor to the salad.
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