We love a nice cold pasta salad. This one was so colorful! It has a lot of ingredients but they all pair so well with one another. The cheese and salami add a heartiness to the salad, while the pepperoncinis give it a kick of spice. This would be great served at a BBQ or picnic this summer. Whenever I make this pasta salad everyone always asks me to make it again. It is always a big hit that's for sure. And you can alter it however you like with your favorite items.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Salads Yield: 6 Servings
Ingredients :
- 1 box(es) spiral pasta (I use multi-color), 16 ounce
- 2 cup(s) grape tomatoes (or cherry cut in half)
- 1 large orange or green bell pepper, chopped
- 1 cup(s) green or black olives, or a little of both
- 1 cup(s) marinated artichoke hearts
- 1/2 cup(s) diced pepperocinis
- 1/2 pound(s) sliced salami, cut slices in quarters
- 1/2 pound(s) provolone cheese, cut into 1/2\" sections
- 2 stick(s) celery, chopped
- 1 small red onion, diced
- 2 cup(s) broccoli florets (bite sized)
- 1 cup(s) feta cheese
- 1-1/2 - 2 bottle(s) Paul Newman Italian dressing (that's what I prefer)
Intructions :
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water
- In a LARGE mixing bowl start adding all of your chopped up vegetables, add all the cheeses and salami. Some of the amount of these ingredients vary depending on personal preference
- Add 1 bottle of salad dressing and stir. You will probably need to add 1/2 of the 2nd bottle. Stir and refrigerate. Before serving, add the other 1/2 of the 2nd bottle. As the salad sits it will absorb the salad dressing, so be sure to save that 2nd 1/2 of the 2nd bottle before serving. Enjoy!
Rated 5/5 based on 89 Reviews
Keyword : pasta salad-American-Salads-Stove Top