Italian Pasta Salad Recipe
The Perfect Summer Recipe
If you’re looking for an easy, delicious, built for a crowd kind of recipe, or one for your family to keep in the refrigerator for a couple of days to enjoy, read on… I demonstrated this recipe on NBC’s Charlotte Today a few moons ago, and thought I would share it again. It’s summer season, and the Fourth of July is around the corner. It is a perfect pasta salad to share!
I have to give my Noni credit for this recipe – it’s hers and one that I published in my cookbook, MaMa Mia Cucina. We served it at our family gatherings, and hope you might like it for yours.
It’s very good with any type of small to medium pasta, or you can substitute tortellini or a small ravioli, which makes it even more interesting and delicious. I used small bow ties here, just because they are pretty and make a nice presentation. The multi-colored peppers add a nice appeal of color.
This pasta salad of ingredients is like an Italian hoagie with pasta as a substitute for the bread. If there are other favorites that you prefer, you can swap those in, too.
Why I Love This Recipe:
- It’s super easy and serves a crowd
- Keep some leftovers for lunches
- You can prepare ahead of time and let it marinate
Tools You Will Need for This Recipe:
- Cutting Board
- Chef Knife & Paring Knife
- Large Mixing Bowl
- Serving Bowl
- Measuring Cups
- Measuring Spoons
- Large Pot for Pasta Cooking
- Colander
- Wooden Spoon
Ingredients
- Bow Tie Pasta
- Black Olives
- Green Olives
- Provolone Cheese
- Hard Italian Salami
- Pepperoni Cheese
- Green, Red, Orange or Yellow Peppers
- Celery
- Onion
- Tomatoes
- Oregano
- Sugar
- Olive Oil
- White Wine Vinegar
- Salt & Pepper
Italian Pasta Salad Recipe
Ingredients
- 1 pound bow tie pasta cooked and drained
- 1/2 cup black olives sliced
- 1/2 cup green olives sliced
- 1/4 pound provolone cheese cubed
- 1/2 pound hard Italian salami cut into small cubes
- 1/4 pound pepperoni cheese cut into small cubes
- 3 peppers green, red, yellow or orange chopped and seeds removed
- 1 stalk celery washed and sliced
- 1 small onion peeled and chopped
- 1-1/2 cups cherry or grape tomatoes sliced in half
Instructions
- Bring water to a boil in a large pot of salted water. Add pasta and cook until al dente. Drain pasta in colander.
- While the pasta is cooling, prepare and chop vegetables, cheeses and meats.
- Prepare the dressing:1 teaspoon oregano, 1 Tablespoon Sugar, 2/3 Cup EVOO, 1/2 cup white wine vinegar. Mix well.
- In a large mixing bowl, combine the pasta, and all remaining ingredients. Pour in the dressing and toss well. Refrigerate and let marinate at least 24 hours before serving.
