PREP TIME: 15 MINS| COOK TIME: 20 MINS | TOTAL TIME: 35 MINS | SERVINGS: 10 people
I am super excited! I am now counting the days till summer officially starts. I have been prepping my list of summer goodies, activities, and recipes. And this Pasta Salad is on the top of my list. Don’t get me wrong, it’s delicious and perfect for any season but it is my number salad for summer entertaining! Packed with flavour, inviting presentation, pop of colours, and it is darn easy and quick to throw together.
This Pasta Salad is packed with a wonderful combination of flavour and texture from cheese, olives, broccoli, pepperoni, salami, pasta, and more, tossed in a wonderful, simple dressing.
1 lb cellentani pasta – prepared al dente and cooled
1/4 c. red onion, diced
1 c. broccoli, chopped
1 c. green olives, sliced or whole (I did a mix of both.)
1 c. sharp cheddar cheese, cubed
1/2 c. banana peppers, chopped
1 c. mini pepperoni or pepperoni cubed
1/2 c. salami, cubed
1 c. cherry tomatoes, sliced
1 medium green pepper, diced
1/2 c. red wine vinegar
1/3 c. sugar
1 tbsp dried parsley
1 tbsp Italian seasoning
2 cloves fresh garlic, minced
1 c. extra virgin olive oil
Salt and pepper to taste
HOW TO MAKE A REALLY GOOD PASTA SALAD
Step 1: Place the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper in a large bowl and set aside.
Step 2: Add the red wine vinegar, sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil in a small bowl. Whisk until well mixed. To taste, season with about a tsp salt and half tsp pepper.
Step 3: To the bowl of pasta, add the dressing and toss to combine. Using plastic wrap, cover the bowl and place it in the fridge to chill for at least two hours. Before serving, toss the salad again.
Calories: 374kcal | Carbohydrates: 44g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 618mg | Potassium: 291mg | Fiber: 3g | Sugar: 9g | Vitamin A: 369IU | Vitamin C: 27mg | Calcium: 119mg | Iron: 2mg
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