This salad is a favorite of one of my granddaughters and she suggested that I post it on the blog. This is a colorful pasta salad that has lots of possibilities. Start with tri color pasta and then add your favorite veggies, cheeses, meats, or whatever is in the fridge. I'm going to give you the ingredients for mine, but you can change it up however you like. Use cheddar or Monterey Jack instead of mozzarella. Use ham cubes or salami instead of pepperoni or leave out the meat and cheese and it can be vegan. Add radishes, broccoli florets, scallions, red onions, or what ever your family likes. You can use bottled Italian dressing, but I made my own and included the recipe below. When I make this for a whole crowd, I use a pound of pasta, but for a weeknight dinner, I just use half a pound because there are so many things added to it that there is more than enough. Here we go!
1 to 1/2 lb. tri color pasta cooked and cooled
1/2 each green, yellow, red, and orange peppers chopped
2 cups grape or cherry tomatoes cut in half
2 - 3 carrots thinly sliced
1/2 cups sliced black olives
2 cups fresh mozzarella balls (If the fresh mozzarella balls are large, cut them in half
1 cup pepperoni cut into small cubes
1/4 cup fresh parsley chopped
2 tablespoons grated parmesan cheese
After you cook the pasta, rinse in cool water and add 2 teaspoons of olive oil. Chill. Add all the ingredients and stir to combine. Add dressing. Serve!
dressing:
1/3 cup olive oil
2 tablespoons wine vinegar - red or white
1 teaspoon lemon juice
1 teaspoon dried basil
1/4 teaspoon salt
pinch red pepper flakes
2 cloves garlic
Combine all ingredients in a blender and blend until well mixed.
Enjoy!
Happy Cooking!
Carol
a.k.a.
Nonnie
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