Kitchen sink pasta salad
From ande16 16 years ago
- 60 minutes to make
- Serves 12
This pasta salad is a combination of probably 4 pasta salad recipes. Each time I would make a pasta salad it seemed like it was missing something, so I decided to combine all of them and whammy this is what I came up with.
Ingredients
- 1 pound pasta that will hold the dressing shopping list
- 1/4 pound genoa salami, chopped shopping list
- 1/4 pound pepperoni sausage, chopped shopping list
- 1/2 pound asiago cheese, diced * shopping list
- 1 (6 ounce) can black olives, drained and chopped shopping list
- 1 red bell pepper, diced shopping list
- 1 can green beans shopping list
- 1 cup artichoke hearts shopping list
- 1/2 cup chopped red onion shopping list
- 1 16 ounce container grape tomatoes halved shopping list
- 1 (.7 ounce) package dry Italian-style salad dressing mix shopping list
- 3/4 cup extra virgin olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup chopped fresh basil shopping list
- 1/4 cup grated parmesan cheese (NOT the stuff in the can, please) shopping list
- salt and ground black pepper to taste shopping list
How to make it
- Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
- In a large bowl, combine the pasta, salami, Asiago cheese, black olives, red bell pepper, artichoke hearts, red onion, green beans and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
- To prepare the dressing, whisk together the olive oil, red wine vinegar, fresh basil, Parmesan cheese, salt and pepper.
- Just before serving, pour dressing over the salad, and mix well.
- * I'll usually use whatever white cheese I've got on hand. Fresh mozzarella is nice.
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