viva italia pasta salad

★★★★★ 1
Mertzie avatar
By Michelle Koletar/Mertz
from Harrisburg, PA

I LOVE, love, love making up pasta salads. This one is very hearty with the meats & mix of veggies. If you prefer grape tomatoes, omit the red peppers. I also have added some chopped sundried tomatoes to this recipe w/ rave reviews.

★★★★★ 1
serves 6
prep time 45 Min
cook time 10 Min

Ingredients For viva italia pasta salad

  • 16 oz. box
    preferred pasta (i like the trio italian)
  • 6.5 oz jar
    marinated artichokes, very well drained & cut in chunks d
  • 6 oz
    can large black olives, drained well
  • 20 slice
    good quality pepperoni, cut in half
  • 20 slice
    genoa salami, cut in half, or about 1/3 lb cut in chunks
  • 8 oz
    jar, roasted red peppers, cut in chunks
  • 2
    green peppers, cut in chunks
  • 1
    onion
  • 1/3 c
    parmesan cheese, grated
  • 8 oz
    sharp white cheddar, cut in chunks
  • 16 oz
    bottle italian dressing (kraft viva italian is my fav)
  • italian spices, basil, salt, pepper

How To Make viva italia pasta salad

  • 1
    Cook pasta to firm (according to box directions). I cook in a whole peeled onion for flavor, Kosher salt, & some of the Italian dressing instead of plain olive oil.
  • 2
    Make sure your roasted red peppers, artichokes, and sundried tomatoes if using, are well drained. (I drain them, then squeeze thru paper towels.)
  • 3
    Drain pasta & add about 1/2 cup of Italian dressing. Stir well & refrigerate to cool for about 30 mins.
  • 4
    Meanwhile, cut up all veggies & add some Italian dressing to them & stir. (I throw everything in a big stockpot for ample room to stir & add.)
  • 5
    Add pasta & then season w/ ground black pepper, parmesan, basil & Italian seasonings. Stir & add more dressing.
  • 6
    Refrigerate for about 2 hours, then stir again, & add sharp cheese chunks. Add more dressing, if needed. I normally make this the night before if it's for earlier in the day next day or early morning if I am using it that night. Get pasta out of fridge about 30 mins before using to stir & taste. I sprinkle parm on the top of the bowl too, & have added fresh basil leaves around the edges as a nice garnish. Add more dressing if needed. Enjoy!
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