Best Italian Garden Pasta Salad Recipes

Italian Garden Pepperoni Pasta Salad image

Provided by Lisa Huxhold

Time 1h7m

Number Of Ingredients 10

12 oz multi-colored rotini
4 plum tomatoes chopped or grape tomatoes sliced in half
1 cucumber cut into bite sized pieces
2-3 sweet peppers colors to your choosing
1 medium sweet onion sliced into bite sized pieces
1 can(s) sliced black olives drained
6 oz package of sliced pepperoni
8 oz fresh mozzarella pearls
8 oz creamy italian salad dressing
8 oz italian salad dressing

Steps:

1. Cook Rotini according to package directions, rinse and let cool. While pasta is cooking and cooling begin chopping the vegetables.
2. Chop onion, tomatoes, peppers, cucumber into bite sized pieces.
3. Add vegetables, olives, mozzarella and pepperoni to pasta. Pour dressings over the top and stir. Chill overnight.

Italian Garden Pasta Salad image

Provided by Susan Dillard

Categories Potluck

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 22

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

Steps:

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.

ITALIAN GARDEN PASTA SALAD image

Yield 6 people

Number Of Ingredients 12

Steps:

Cook the mostaccioli, drain and rinse under cold water. In a small bowl, combine the vinegar, oil, dill weed, salt, mustard, pepper and garlic. In a large bowl combine the cooked mostaccioli, tomato, zucchini, olives and onions. Pour dressing over salad mixture, toss well to combine ingredients. Cover and refrigerate at least 1 hour to blend flavors.

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