I made this salad last weekend for a BBQ. It got rave reviews! And it’s a perfect salad for picnics, BBQs, etc because it has no mayo in it, so there’s no worry of spoiling. Make it for your Fourth of July fun this weekend, it’s a refreshing treat on a hot summer day!
- 1 pound pasta (I use rotini or ziti, or mix the two)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 c. chopped tomato
- 1/2 red onion, chopped
- 1/4 pound salami, chopped
- 1/4 pound pepperoni, chopped
- 8 oz. asiago cheese, cubed
- 8 oz. mozzarella cheese, cubed
- 1 pkg. dry Italian dressing mix
- 3/4 c. extra virgin olive oil
- 3/4 c. balsamic vinegar
- 2 tbsp parsley
- 2 tbsp oregano
- 1 tbsp grated parmesan cheese
- salt and pepper to taste
First cook the pasta to al dente according to package directions. Drain and immediately rinse with cool water to stop cooking. While the pasta is cooking, I start chopping. First the bell peppers…
(I just throw it all into a mixing bowl as I go)
…then the onion….
…then the tomatos (you can use whole tomatos and chop those, or I just use grape tomatos and halve them. Much easier)….
…then the salami and pepperoni (you can use sliced meats and just tear into pieces, but I like this salad chunky, so I buy a chunk of salami and cube that)…
…then the cheeses.
Throw it all into a big mixing bowl and combine…
…then add the cooled pasta. And mix in the dressing mix….
Cover and refridgerate for at least one hour. While it’s in the fridge, make the dressing. Whisk together olive oil, vinegar, parsley, oregano, and parmesan cheese. Add salt and pepper as needed.
Before serving, pour dressing over pasta and stir well!
This salad is excellent as a side dish, but it is hearty enough to be a main course all on it’s own. And if there are leftovers, it’s fantastic the next day. I usually save a little bit of the dressing to pour on top the next day if it’s a little dry! Hope you enjoy!