Best Suddenly I Love Suddenly Salad Recipes

Easy Italian Pasta Salad (copycat Suddenly Salad) image

Provided by Don't Waste the Crumbs

Time 25m

Number Of Ingredients 19

16 oz medium pasta (I used rotini)
½ cup sliced olives
½ cup cherry tomatoes, halved
4 oz cheddar cheese, cubed (about 1/2 cup)
½ cup cucumbers, cut into bite-sized pieces
3 ½ oz pepperoni, quartered
2 Tbsp sun-dried tomatoes, chopped
2 Tbsp Parmesan, finely grated
½ tablespoon garlic powder
½ tablespoon onion powder
1 tablespoon dried oregano
½ tablespoon dried parsley
1 tablespoon salt
½ teaspoon black pepper
¼ teaspoon dried thyme
½ teaspoon dried basil
2 tablespoons water
1 cup vinegar (any flavor works well)
1½ cups olive oil

Steps:

Prepare the pasta al dente according to package directions. Drain and rinse briefly with cool water.
Prepare the Italian salad dressing according to the directions below.
Meanwhile, prepare the olives, tomatoes, cheese, cucumbers, pepperoni, sun-dried tomatoes and parmesan for the pasta salad.
Combine the cooked pasta with the remaining ingredients in a large bowl and mix well. Store in the refrigerator until ready to serve, although this salad will be fine if it's left outside at a picnic. This salad can be prepared earlier in the day or the day before.

Nutrition Facts : ServingSize 1 cup, Calories 358

Suddenly I Love Suddenly Salad image

Provided by Pot Scrubber

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

16 ounces rotini pasta, pasta. cooked according to package directions. (I like the spinach or wheat or red variety because it is pretty)
12 ounces marinated artichoke hearts (oil included... do not drain)
8 ounces pimientos (well drained) or 8 ounces roasted red peppers (well drained)
8 ounces of sliced black olives (well drained)
8 ounces swiss cheese (cubed into little tiny bits)
8 ounces feta cheese (you can buy this pre-crumbled and ready to go)
8 ounces green olives (well drained)
8 ounces pepperoni (you can buy it in a convenient package already sliced)
olive oil

Steps:

Cook the pasta. Drain it well and rinse under cold running water to stop the cooking process for a minute or so.
Dump all of it into a big bowl and mix. Refrigerate for a day.
Be sure and include the oil from the marinated artichoke hearts! If it is too dry for your tastes add a few tablespoons of olive oil to loosen it up a bit.
This makes a lot of cold pasta salad in 20 minutes!

Nutrition Facts : Calories 853.6, Fat 46.8, SaturatedFat 19.9, Cholesterol 109.8, Sodium 2048, Carbohydrate 73, Fiber 10.5, Sugar 6, Protein 37.1

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