Thursday, August 30, 2012

Zesty Italian Pasta Salad

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I love a good pasta salad, and down here in the hot South, I prefer to make one that is not mayonnaise-based for our outdoor cookouts. This is my favorite one and it is always a crowd pleaser.

  • 1 lb. Rotini Pasta
  • 1 Packet Good Seasonings Italian Dressing (dry mix)
  • 4 oz. Mini Turkey Pepperoni
  • 8 oz. Asiago Cheese, diced (can also substitute Provolone)
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 3/4 Cup Olive Oil (not Extra Virgin)
  • 1/4 Cup Balsamic Vinegar
  • 2 1/2 Teaspoons Dried Oregano
  • 1 Teaspoon Dried Parsley
  • 2 Tablespoons Parmesan Cheese, Grated
  • Salt to Taste

  • Cook pasta al dente according to directions on package (in salted water).
  • Drain and rinse with cold water.
  • Place pasta in a large bowl and mix in packet of italian dressing.
  • Add cheese, pepperoni, and peppers.
  • Cover bowl and refrigerate for about an hour for flavors to blend.
  • Prepare dressing: In a medium bowl, combine olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, and salt. Whisk together until well combined.
  • Pour dressing over salad, blend together well and serve!
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1 comment:

  1. This looks delicious! We'd love to have you link this up at our party!