colorful party pasta salad
This recipe is a family favorite that is requested for every bonfire, birthday party, holiday get-together, or occasion! Recently, we went to our niece's birthday party empty-handed (meaning no pasta salad, but lots of gifts) and were asked over and over again where the pasta salad was. In my defense, I offered to make something and was told not to. I more than made up for it this past weekend for my kids' birthday celebration and our season-opening bonfire. Feel free to add your family's favorite vegetables. It brings lots of color to any summer event!
Blue Ribbon Recipe
Wow, this is a pasta salad recipe! There are a lot of fresh veggies, herbs, cheese, and pepperoni. If that isn't enough, the homemade dressing is amazing and truly the star. You won't use all the dressing, but save it for other green salads. Chilling in the fridge a few hours creates flavor magic, allowing everything to really sing together. This recipe makes a ton and would be great for a cookout, large gathering, or potluck. It could even be a meal on a hot day.
Ingredients
- ITALIAN DRESSING
- 2 cloves garlic
- 1 - bay leaf
- 1 sprig fresh rosemary
- 2 cups extra virgin olive oil
- 1 cup red wine vinegar
- 2 cloves garlic, minced
- 3/4 teaspoon chopped Italian parsley
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon dried oregano
- PASTA SALAD
- 1 pound tri-colored fusilli pasta
- olive oil
- 1 large red onion, diced
- 1 large cucumber, peeled and diced
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 1 medium yellow pepper, diced
- 1 bunch broccoli florets, chopped
- 1 can black olives, drained and sliced (3.8 oz)
- 4 medium Roma tomatoes, diced
- 8 ounces mozzarella cheese, cubed
- 8 ounces sharp cheddar cheese, cubed
- 8 ounces pepperoni, sliced 1/4 inch thick, then diced
- 1 sprig rosemary, chopped
- - chopped fresh oregano, to taste
- - grated Romano cheese, for serving
How To Make colorful party pasta salad
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Step 1To make the dressing, add the whole garlic, bay leaf, and rosemary sprig to a large glass jar or bottle with a lid. Add the olive oil and red wine vinegar. Add the minced garlic and all remaining seasonings. Place the lid on the jar and shake gently to mix well. Taste the dressing and adjust the seasonings to your taste. Refrigerate any unused dressing. It's best if it can be allowed to sit 24 hours before use. This allows the garlic and rosemary to infuse into the oil and vinegar. Shake well before using. -
Step 2Prepare the pasta according to the package directions. Drain, cool, and drizzle with a small amount of extra virgin olive oil. Set aside.
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Step 3Add the pasta to a large bowl. Mix in the onion, cucumber, and bell peppers. Mix well.
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Step 4Mix in the broccoli, black olives, and tomatoes.
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Step 5Mix in the cheeses and pepperoni. Add the fresh rosemary and oregano to taste.
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Step 6Pour on some dressing and stir well. Refrigerate for 2-4 hours before serving. Best if made the day before.
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Step 7Before serving, stir well. Add freshly grated Romano cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
