Colorful Party Pasta Salad
By
Megan Todd
@Megan213
6
Anyhow, I more than made up for it this past weekend for my kids' birthday celebration & our season opening bonfire. Feel free to add your family's favorite vegetables. It brings lots of color to any summer get together!
Blue Ribbon Recipe
Wow, this a pasta salad recipe! There is a lot of fresh veggies, herbs, cheese and pepperoni. If that isn't enough, the homemade dressing is amazing and the star of this pasta salad recipe. After pouring the dressing on the salad this chills in the fridge for a few hours and that's where the flavor magic happens. This makes a ton and would be great for a cookout, large gathering or potluck.
The Test Kitchen
★★★★★ 2 votes5
Ingredients
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ITALIAN DRESSING
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2 colive oil, extra virgin
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1 cred wine vinegar
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1whole bay leaf
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1 sprig(s)fresh rosemary
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2 clovegarlic, peeled, whole
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2 clovegarlic, peeled, & minced
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3/4 tspparsley, Italian
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1/2 tspcelery salt
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1/2 tsponion powder
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1/2 tspbasil, dried
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1/2 tspthyme, dried
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1/2 tspcoarse sea salt
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1/2 tspfresh ground pepper
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1 Tbsporegano, dried
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PASTA SALAD
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1 lbpasta, tri-colored fusilli (cooked according to package directions, drained & cooled)
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1 largecucumber, peeled and diced
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1 largered onion, peeled & diced
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1 mediumgreen pepper, diced
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1 mediumred pepper, diced
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1 mediumyellow pepper, diced
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4 mediumroma tomatoes, dices
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1 mediumstick of pepperoni, paper removed, sliced 1/4 inch thick, then diced
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1 can(s)medium black olives, drained & sliced
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1-8 ozbrick, mozzarella cheese
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1-8 ozbrick, sharp cheddar cheese
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·fresh grated romano cheese (add when serving)
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1 bunchbroccoli florets, chopped
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1 sprig(s)rosemary, chopped
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·fresh oregano to taste, chopped
How to Make Colorful Party Pasta Salad
- To make dressing:
In a large glass jar or bottle with a lid, add whole garlic, bay leaf, & rosemary sprig. Add extra virgin olive oil & red wine vinegar. Add all remaining seasonings. Place lid on jar and shake gently to mix well. (Taste dressing & add adjust seasonings to your taste.) Refrigerate any unused dressing.
NOTE: Dressing is best if left to sit 24 hours before use. This allows the garlic & rosemary to infuse into the oil & vinegar. Homemade is best, but you can use your favorite Italian dressing as well. - Prepare pasta according to directions, drain, cool, & drizzle with a small amount of EVOO & set aside.
NOTE: Pasta salad is very versatile, & if it's a last minute request, I make with what I have on hand. I always have fresh vegetables in my fridge, & ingredients for Italian dressing. If I don't have red or yellow peppers, I use extra green peppers. Sometimes I add celery too. It really just depends on what I have on hand. But the recipe herein is by far my favorite way to prepare this wonderful salad!