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Italian Pasta Salads
Antipasto Salad
Antipasto Salad
(Serves 6)

Ingredients:

Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce to taste
Salt and pepper

Salad:
8 ounces farfalle or similar size pasta, cooked, drained, and rinsed
8 ounces salami, cubed
8 ounces provolone, cubed
8 ounces mortadella, cubed
8 ounces ham, cubed
12 black olives, sliced
12 green olives, sliced
1/4 cup chopped red onion
1 large garlic clove, minced
1/3 cup chopped celery
1/3 cup roasted red peppers, chopped
1 tablespoon fresh parsley, chopped

Garnish:
1-2 tablespoon chopped scallions
Grated Parmesan cheese

Directions:

In a small bowl, whisk together all dressing ingredients.  In a large bowl,
combine all the salad ingredients.  Pour the dressing over the pasta and mix
well.  Refrigerate for at least 2 hours.  Before serving, garnish with scallions
and Parmesan cheese.
Antipasto Salad
RECIPES
Antipasto Salad
Pasta and Beans Salad
Pasta with Peas and Prosciutto
Macaroni Salad with Tuna
Pasta and Beans Salad
(Makes eight 1-cup servings)

Ingredients:

Dressing:
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 clove garlic
1/4 cup grated Parmesan cheese
1/2 cup olive oil
3 tablespoons red wine vinegar

Salad:
8 ounces ziti or penne, cooked, drained, and rinsed
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) can garbanzo beans, drained
1 (10 ounce) can red kidney beans, drained
2 stalks celery, sliced
2 plum tomatoes, diced

Directions:

Combine all the dressing ingredients in a blender.  Combine all salad
ingredients in a large bowl.  Pour the dressing over and stir to combine.
Refrigerate at least 2 hours before serving.
Pasta with Peas and Prosciutto
(Serves 4 to 6)

Ingredients:

16 ounces cheese tortellini
1 cup frozen peas, thawed
1 cup chopped fresh tomatoes
1/4 cup red onion, cut into slivers
4 ounces prosciutto, diced
2/3 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
Salt and pepper
1/2 cup grated Parmesan cheese

Directions:

Cook tortellini in boiling, salted water for the time indicated on the package.
During the last 2 minutes of cooking time, add the peas.  Drain and rinse under
cold water.  Transfer to a large bowl.  Add the tomatoes, onion, and prosciutto. 
Stir to combine.

In another bowl, whisk together the oil, vinegar, garlic, basil, salt and pepper.
Pour the dressing over the pasta mixture and toss.  Transfer to a serving platter
and sprinkle with Parmesan cheese.
Macaroni Salad with Tuna
(Serves 12)

Ingredients:

1 pound elbow macaroni, cooked and drained
1 (6 ounce) can tuna, drained
1 (10 ounce) can cannellini beans, drained (optional)
1 cup celery, chopped
1/2 cup onion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup mayonnaise
2 tablespoons milk
1 small green pepper, sliced into rings
Paprika

Directions:

Combine macaroni, tuna, beans, celery, onions, salt and pepper in a bowl.
In a small bowl, whisk together the mayonnaise and  milk  Gently stir the
mayonnaise into the pasta mixture.  Garnish with pepper rings and sprinkle
with paprika.
Pasta salads are great for summer cook-outs, picnics, and simple family meals but they are wonderful, satisfying dishes year-round.  If you make a pasta salad ahead of time, keep it refrigerated, but take it out of the refrigerator 15-20 minutes before serving; the flavors are enhanced when they are not ice cold.
 
 
 
 
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Pasta Salad Recipes
SALAD RECIPES  >  ITALIAN PASTA SALADS
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Pasta Salad Recipes
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LETTUCE CRISPER
Clear plastic container with a sealed lid that will keep your salads fresher longer. It can also be used to serve salads.