Italian Garden Pasta Salad

Name: Italian Garden Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8-12 serving(s)
Ingredients: 1 lb penne; 3/4 cup cubed colby cheese; 3/4 cup cubed jalapeno pepper cheese; 3/4 cup cubed provolone cheese; 3/4 cup julienned genoa salami; 4 plum tomatoes, diced; 1/2 cup diced red bell pepper; 1/2 cup pitted black olives; 1/2 cup sliced red onion; 1/2 cup broccoli floret; 1/4 cup chopped celery; 2 (6 1/2 ounce) jars marinated artichokes, 1 undrained; 1/4 cup chopped sun-dried tomato packed in oil, and herbs; 1 1/2 cups Italian dressing; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil; 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper

Submitted by Susan Dillard

"I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings."

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Ready In:: 40mins
Ingredients:: 22
Serves:: 8-12

ingredients

PASTA
1 lb penne
³⁄₄ cup cubed colby cheese
³⁄₄ cup cubed jalapeno pepper cheese
³⁄₄ cup cubed provolone cheese
³⁄₄ cup julienned genoa salami
4 plum tomatoes, diced
¹⁄₂ cup diced red bell pepper
¹⁄₂ cup pitted black olives
¹⁄₂ cup sliced red onion
¹⁄₂ cup broccoli floret
¹⁄₄ cup chopped celery
2 (6 1/2 ounce) jars marinated artichokes, 1 undrained
¹⁄₄ cup chopped sun-dried tomato packed in oil, and herbs
DRESSING
1 ¹⁄₂ cups Italian dressing
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon fresh ground pepper

directions

Cook penne according to package directions.
In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
Pour dressing over penne mixture; toss well.
Season with salt and pepper.
Refrigerate overnight.
Before serving, toss pasta.
Sprinkle with freshly grated Parmesan cheese, if desired.

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Reviews

It was a hit! I omitted and added a few different items but the dressing is what made the difference. Thank you!

C2Cooks
This is my new favorite pasta salad. I first made it a month ago and have since had two requests to make it again. Wonderful flavors!!! Thanks for posting

Samantha in Ut
I made this salad exactly as suggested and took into work for an Italian potluck. Everyone raved on how delicious!

ELISAMGONZ

RECIPE SUBMITTED BY

Susan Dillard

Oldtown, Idaho

My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses. I enjoy cooking and quilting when we are at home.

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