Time 15m Yield 12 servings. Number Of Ingredients 9 Steps:
Cook pasta according to package directions; drain and rinse in cold water. , In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Time 20m Yield 8 side-dish servings Number Of Ingredients 5 Steps:
- Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature. NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving. For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing. Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings. See nutrition information for sodium content.
Time 30m Number Of Ingredients 9 Steps:
COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well. MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl. TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.
Time 20m Yield 10-12 serving(s) Number Of Ingredients 17 Steps:
Cook pasta according to directions. Rinse in cold water. Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well. Taste to adjust seasoning, vinegar, or EVOO. Cover and chill pasta salad for at least 2 hours or overnight is best.
Time 20m Yield 12 servings. Number Of Ingredients 19 Steps:
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients. , In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. , Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Time 1h30m Yield 16 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour. Before serving, add some or all of the remaining dressing.
More about “italian deli pasta salad recipes”
Time 30m Yield 8 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.
