viva italia pasta salad

Name: Viva Italia Pasta Salad
Prep time: 45 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 16 oz. box(es) preferred pasta (i like the trio italian); 6.5 oz jar(s) marinated artichokes, very well drained & cut in chunks d; 6 ounce(s) can large black olives, drained well; 20 slice(s) good quality pepperoni, cut in half; 20 slice(s) genoa salami, cut in half, or about 1/3 lb cut in chunks; 8 ounce(s) jar, roasted red peppers, cut in chunks; 2 - green peppers, cut in chunks; 1 - onion; 1/3 cup(s) parmesan cheese, grated; 8 ounce(s) sharp white cheddar, cut in chunks; 16 ounce(s) bottle italian dressing (kraft viva italian is my fav); - italian spices, basil, salt, pepper

(1 RATING)

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Michelle Koletar/Mertz

Harrisburg, PA

Updated on Dec 14, 2011

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.

Rate

prep time 45 Min

cook time 10 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make viva italia pasta salad

Step 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.

Step 2

Make sure your roasted red peppers, artichokes, and sundried tomatoes if using, are well drained. (I drain them, then squeeze thru paper towels.)
Step 3

Drain pasta & add about 1/2 cup of Italian dressing. Stir well & refrigerate to cool for about 30 mins.
Step 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.)
Step 5

Add pasta & then season w/ ground black pepper, parmesan, basil & Italian seasonings. Stir & add more dressing.
Step 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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