Pasta Salad for the Bunch
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Yields:
-
20-25 3/4 cup
ingredients
- 1 (16 ounce) package tri colored pasta rotini pasta or (16 ounce) package penne pasta
- 2 quarts water
- 1 tablespoon salt
- 2 tablespoons oil, for water
- 1 (1/8 ounce) package Good Seasons salad dressing mix
- 1⁄4 cup rice vinegar
- 3 tablespoons water
- 1⁄2 cup extra virgin olive oil
- 6 ounces pesto sauce, Safeway Select
- 1 lb salami, genoni salami thin sliced- julienned
- 1⁄2 lb pepperoni, if desired sliced
- 1 lb provolone cheese, thin sliced into strips, julienned
- 1 whole yellow pepper, sliced
- 1 whole red pepper, sliced
- 1⁄2 medium red onion, sliced
- 6 whole green onions, cleaned and cut into small pieces
- 4 ounces black olives (chopped or sliced)
- 3 whole celery ribs, diced
- 2 tablespoons oregano
- 4 cups grape tomatoes or 4 cups cherry tomatoes
- salt & pepper
directions
- Boil 2 quarts water, add salt,2 tablespoons oil and pasta. Cook to not quite done-al dente. Then drain do not rinse. when not quite cooled but not HOT, place in LARGE bowl.
- While pasta is cooking make good seasons dressing using dry mix, rice vinegar, 3 tablespoons water and 1/2 cup EVOO.
- Add pesto to dressing, mix well.
- Add pesto mix to pasta toss lightly.
- Add salami and pepperoni; toss lightly.
- Let pasta cool.
- When cool add cheese, peppers, onion, olives celery.
- Salt and pepper, toss, and then let set to dissolve salt and then taste.
- Add oregano if desired to taste, you may want more basil add now.
- Tomatoes (use 2 10-12 oz deli packs). Cut the tomatoes in half and add to salad.
- Cool overnight or several hours.
- Notes: Cut meats, cheese and peppers about the same size as your pasta, for looks and easier eating. I do not like green peppers or I would add them also, they would look great and add interesting flavor.
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<p>Fun events here at Zaar I have participated in: <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><br />I inherited a passion for collecting cookbooks and recipes. This looks like a good fourm to do this and share what I know with others. Along with cookbooks I collect old glass fruit bowls, and depression glass, and other types of glass.<br />Raised on the coast of Washington state, and LOVE FRESH seafood ! I have lived in Montana, and New Mexico also, and now live in the Beautiful Black Hills of South Dakota. <br /> I am known for takeing a recipe and change it to my own taste, but think a lot of us do this. <br />I have worked in food settings most of my life or else an office.<br /> Currently Chef for PTI Oil States out of Houston Tx. Have worked on North Dakota, Wyoming, Utah, Montana where ever they send me is an adventure and Im glad I invested in a camera last year !<br /><br /><img src=http://www4.clustrmaps.com/stats/maps-no_clusters/www.recipezaar.com-member-628624-thumb.jpg alt=/ /></p>