Thursday, July 22, 2010

Recipe of the Week: Italian Pasta Salad

Last Saturday we went to Paul and Christine's Summer Garden Party and I put together this creation. Since it was a potluck, I wanted something light that I wouldn't have to refrigerate (and I made the same thing last year and people liked it).


Italian Pasta Salad

One bag corkscrew pasta
3/4 cup shredded Parmesan cheese
8 oz cubed or sliced salami
1 red bell pepper, cubed
6 sun-dried tomatoes, in oil; drained and diced
1 cup fresh mozzarella, cubed (if you can find mozzarella balls, slice in half)
1 (2 oz) can sliced black olives
1/2 red onion, thinly sliced
1 jar artichoke hearts (I prefer the small jars, packed in oil)
3/4 cup creamy Italian salad dressing, or more to taste
black pepper
1/2 cup basil leaves, chiffonade (how to video link attached)

In a large pot of salted water, cook pasta according to package directions. Rinse under cold water and drain. Don't overcook pasta - you want the dressing to soak in!

In a large bowl mix together Parmesan cheese, salami, bell pepper, sun-dried tomatoes, mozzarella, black olives, red onion and artichoke hearts. Add pasta, then dressing and toss to coat. Season with black pepper and basil leaves.

Image courtesy of Google Images; is that a pickled carrot in that salad? Gross!
Recipe courtesy of last years brain storm; this is the same thing I took to Paul's party last year. Do you think anyone noticed?