COLD PASTA SALAD RECIPES ZIP
Pepperoncini: Please don’t skip! Pepperoncini bring this Italian Pasta Salad to life! They are slightly sweet but mostly tangy with a slight zip of heat.Homemade Italian Dressing: I’ve enjoyed my fair share of tasty bottled dressings, but I promise, nothing tastes as fresh and fabulous as your own Homemade Italian Dressing – and it takes MINUTES to whisk together using pantry ingredients! This easy Homemade Italian Dressing is a balanced tangy and testy blend of olive oil, red wine vinegar, dried herbs and spices and the best part – Parmesan Cheese! It elevates this Cold Pasta Salad with Italian Dressing to a whole new level because after all a salad is only as good as it’s dressing – so use the best!.I already have shared Greek Pasta Salad with Tortellini, Southwest Tortellini Salad with Creamy Salsa Dressing and have a Shrimp Po’ Boy Tortellini Pasta Salad and a Cubano Tortellini Pasta Salad with Mojo Dressing coming your way because like I said – I am obsessed with tortellini pasta salads! If you haven’t jumped on this bandwagon – do it! All pasta recipes should be made with tortellini in my book. Tortellini: Does it get any better than your favorite pasta salad except with tender pillows of cheesy tortellini enveloped in tangy Italian dressing in every mouthful? I am obsessed.Most Italian Pasta Recipes will have similar ingredients but there are a few differences in this recipe that I think make it the “best:” 1) tortellini, 2) Homemade Italian Dressing, 3) pepperoncins, 4) mozzarella balls. Salami: You can substitute chopped pepperoni or chopped summer sausage for the salami.If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute regular mozzarella and chop it into cubes. You can also use a fresh mozzarella log and cube it. These can be found in the specialty cheese section of your grocery store. Mozzarella: I prefer to use fresh mozzarella balls, cut into bite size pieces.
This recipe only calls for 2 tablespoons but you are welcome to taste and add more for additional tangy sweet heat. They are tangier and have a slight more kick than banana peppers but if you already have banana peppers on hand then you can use those. Pepperoncinis: Can be found with the relishes and other pickled condiments.Bell Pepper: You can substitute the orange bell pepper for whatever you have on hand but my fav for this Italian Pasta Salad is orange.Olives are optional, and I actually don’t love olives, but I loved them in this salad! Olives: I use whole olives and then chop them because they are juicer and tend to hold together better but you can use sliced olives if you prefer.Tomatoes: Don’t substitute the cherry tomatoes for Roma or another variety because they will fall apart in the salad.Cucumber: You can substitute the slicing cucumber for an English cucumber and then you don’t have to peel it.You can use any type of cheese tortellini and even think sausage tortellini would be yummy! Tortellini: I use fresh refrigerated tortellini.Italian Dressing: I beg you not to, but if you must use premade Italian Dressing, then your salad will need about ¾-1 cup.It’s hearty, comforting and refreshing all at the same time and belongs on your table all spring and summer long – starting this Memorial Day! This Italian Pasta Salad recipe is loaded with cheesy, pillowy tortellini, salami, mozzarella, olives, bell peppers, pepperoncinis, tomatoes and cucumbers then smothered in bright and tangy Italian Dressing. It’s a quick chop and throw together side.It’s easy to customize with your favorite add-ins or simply by what you have in the refrigerator.Taste even better the next day (I was eating it for breakfast).It is delish eaten right away (soooo hard not to!).But what if you could have the best of both worlds? Enter Italian Pasta Salad! I love my Italian food in the winter months from Chicken Parmesan to Sun-Dried Tomato Pasta, and Shrimp Fettuccine, And I love my summer food too from pineapple salsa, corn on the cob, baked beans, and sweet cornbread.
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