Easy Italian Pasta Salad
From fizzle3nat 15 years ago
- 15 minutes to make
- Serves 12
I made up this recipe for a family barbeque and it's been requested at every one ever since! It's also great for potlucks because it makes so much. I'm a 'dump' cook, and add a 'little of this, a little of that', so add/subtract ingredients to your taste.
Ingredients
- Salad: shopping list
- 1 bag (16 oz.) Tri-color radiatore or rotini pasta shopping list
- 1 ½ c. fresh broccoli florets, cut into about ½” – ¾” florets shopping list
- 1 c. bell pepper (red, orange, or yellow are prettiest, but green’s okay) chopped shopping list
- ½ c. scallions (green onions), sliced shopping list
- 1 c. (8 oz.) mozzarella cheese, cut into small ½” cubes shopping list
- ¾ c. Fresh shredded parmesan cheese shopping list
- 1 small pk. Sliced pepperoni, sliced into thin strips shopping list
- 1 small pk. Sliced Italian dried salami, sliced into thin strips shopping list
- 1 small jar Marinated button mushrooms, drained and sliced in half shopping list
- 1 small jar marinated artichoke hearts, drained and cut into bite size pieces shopping list
- 1 can Large black olives, drained and cut in half shopping list
- ½ c. oil-packed, sun dried tomatoes drained and sliced into thin strips shopping list
- Dressing: shopping list
- 1 bottle (8 oz.) Kraft Zesty Italian salad dressing (try Kraft roasted red pepper Italian, too) shopping list
- 1 c. mayonnaise shopping list
How to make it
- Boil pasta according to package directions, adding the broccoli during the last 1 - 2 minutes of cooking time. To get the best result, test a noodle; if it’s almost done, add the broccoli. Drain the pasta and broccoli in a colander and rinse with cold water until cool.
- Prepare other ingredients as directed. At least 4 hours before serving, put everything into a large bowl except for the dressing ingredients and set aside.
- Mix the salad dressing and mayonnaise in a small bowl, whisk to combine well. Pour half of the dressing over salad ingredients and stir to combine. Cover and refrigerate at least 4 hours. Refrigerate remaining dressing. The salad will absorb a lot of the dressing while it is chilling. Before serving, check the salad; it may need to be re-dressed. If so, just add enough of the remaining dressing until the salad is coated to your liking. Chill until ready to serve.
The Rating
Reviewed by 4 people-
LOVE it, HIGH ^5 !! * * * * *
lanacountry
in Macon loved it
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It looked really good but it did not have flavor I was hoping it would have. :'(
alex29
in loved it
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