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Italian Pasta Salad Biography

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Classic Italian Pasta Salad

• Prep Time 20 minutes

Ingredients   Makes 8 side-dishes

• 8 ounces rotelle pasta [or spiral pasta]
• 2 1/2 cups assorted cut-up fresh vegetables, (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms)
• 1/2 cup cubed cheddar cheese [or mozzarella cheese]
• 1/3 cup sliced pitted ripe olives, (optional)
• 1 cup Wish-Bone® Italian Dressing

Directions

1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

• NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving. For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
• Also terrific with Wish-Bone ® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings. See nutrition information for sodium content.

Italian Confetti Pasta Salad

Recipe by Jeri Mortinson 

"This recipe is so easy to make, and always such a hit! It is great for backyard barbecues. For best results, chill overnight."
Ingredients

Original recipe makes 6 servings Change Servings

• 1 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 clove garlic, minced

• 1 1/2 tablespoons chopped fresh basil
• 2 cups colored rotini pasta
• 1 cup chopped tomatoes
• 1/2 cup chopped yellow bell pepper
• 1/2 cup sliced black olives

Directions

1. Cook pasta according to package directions. Rinse in cold water, and drain.
2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Italian Pasta Salad

Ingredients 

1 pound tri-color corkscrew pasta
1 (12-ounce jar) marinated quartered artichoke hearts, drained
8 ounces smoked mozzarella, cubed
1 (8-ounce link) spicy pepperoni, cubed
1 cup cherry tomatoes, halved
2 tablespoons chopped jarred pepperoncini
1 large handful fresh basil leaves, torn
Dressing:
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool.

Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta.

Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta.

Recipe courtesy The Neelys
CATEGORIES:
Easy
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Italian Pasta Salad Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

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Italian Pasta Salad Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Italian Pasta Salad Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Italian Pasta Salad Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics

Italian Pasta Salad Pasta Salad Recipes Types Primavera Bake Fagioli Carbonara Shapes Dishes Sauce Photos Pics