Karen's Pasta Salad
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
-
Salad
- 16 ounces rotini pasta (not tri-color)
- 10 ounces grape tomatoes (more to taste, up to 16 ounces)
- 2 small green peppers, diced 1/2 inch
- 4 stalks celery, sliced on bias 1/2 inch thick
- 4 ounces black olives, sliced
- 1⁄2 cup green olives, sliced (optional)
- 1 medium red onion, peeled and diced
- 4 ounces pepperoni, sliced, and slices cut in half
- 6 -8 ounces hard salami, sliced, and slices cut into quarters
- 4 ounces provolone cheese, sliced, and slices cut into eight pieces
-
Dressing (Can double recipe for dressing as the salad occasionally needs a bit of additional dressin
- 3⁄4 cup oil (use all vegetable or canola, or use a combination of EV olive oil and vegetable or canola)
- 1⁄2 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon dried oregano
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon pepper (or more, to taste)
directions
-
Salad:
- Cook rotini until not quite done – barely al dente -- so the spirals are still very tight. Rinse in cold water to stop the cooking. (The marination of the salad in the dressing will finish “cooking” the pasta perfectly.)
- Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
- Gently mix the dressing into the salad.
- Marinate at least 6 hours before serving.
-
Dressing:
- Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
- Taste before adding entire mixture to salad to adjust seasonings.
- NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more. The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.
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