italian pasta salad

(2 ratings)
Recipe by
Kim Cleaves
Monticello, MN

Created this because I'm not a big fan of mayo based salads. I make it a lot over the summer and it always disappears. I hope you enjoy it as much as my family and friends do!! This could easily have artichokes, mushrooms, pepperoni or any number of other ingredients added to it to make it as you want for your family.

(2 ratings)
yield serving(s)
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For italian pasta salad

  • 1 lb
    bow tie or corkscrew pasta
  • 4
    garlic cloves, minced
  • 2 Tbsp
    mustard
  • 6 Tbsp
    balsamic vinegar
  • basil, fresh
  • 2 Tbsp
    Italian seasoning
  • salt and pepper, to taste
  • 1 1/3 c
    olive oil (use a good quality, rich flavored one)
  • 1 c
    hard salami, cut into strips
  • 1 c
    cooked turkey or chicken breast
  • 1/2 c
    green or black olives, chopped (I use green)
  • 1/2 c
    sun dried tomatoes in olive oil
  • 1 c
    Parmesan cheese, shaved with a peeler

How To Make italian pasta salad

  • 1
    Boil pasta until al dente. While cooking pasta; combine garlic, mustard and balsamic vinegar in blender. With blender running; add basil, Italian seasoning, salt, pepper and slowly pour in the olive oil. Blend until well mixed and smooth.
  • 2
    Put warm pasta (do NOT rinse) in big bowl and add all ingredients except for cheese. Mix well and put in fridge overnight to blend flavors. Add cheese and stir before serving.
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