Monday, December 14, 2009

Italian Pasta Salad

I took this dish to a dinner we were invited to, and everyone seemed to like it. The recipe is mostly to taste and is completely versatile as it is easy to adjust it to your family's preferences. (Sorry the picture is a little blurry!)

Italian Pasta Salad

16 oz. small pasta (you could use elbow macaroni, rotini, pinwheels, etc.)
Chopped veggies of your choice (cucumbers, tomatoes, olives, red onion, etc.)
Pepperoni (either use the small pepperoni pieces, or cut larger slices into fourths)
Freshly grated parmesan cheese (we used about 1-1/2 cups)
Italian dressing (bottled or homemade is fine; we used about 1-1/2 cups)

Cook pasta according to directions on package. Allow to cool in refrigerator (if you coat the pasta with a little bit of either olive oil or the dressing, it will help it not stick together).
Once pasta is cooled, combine all ingredients and mix until well combined. Serve salad chilled.

1 comment:

  1. Pasta salad is always a hit when the end of a tasty side dish or a delicious main dish. There are many recipes for making perfect pasta salad, both of which a special mix of ingredients, which are then coated with vinaigrette, creamy sauce, or even a normal mayonnaise. Vegetables, meats and cheeses, pasta salads are used vary, as well as various types of pasta can be found in them.


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