Everything but the Kitchen Sink Pasta Salad
Over the years, through attending Christmas parties, barbeques and watching cooking shows my pasta salad recipe has evolved into something I truly love. Rarely do I ever have a recipe that I am not constantly trying to improve; with each new experience comes new ideas for what I can do in the kitchen. This recipe is no different.
The first thing you’ll notice is that this pasta salad has an oil and vinegar base. Now I have nothing against mayonnaise... I just don’t think it belongs in a pasta salad. If this were a macaroni salad then it would be a different story. In writing this I realize that this pasta salad very heavily influenced by antipasto salad; one of my favorites.
INGREDIENTS:
16 oz box radiatore pasta
16 fl oz. bottle Kraft Viva Italian Dressing
6.5 oz. jar artichoke hearts (about ¾ cup)
8 oz. mozzarella block cheese (1 cup)
8 oz. sharp cheddar block cheese (1 cup)
6 oz. package sliced turkey pepperoni (about ¾ cup)
4 oz. package sliced genoa salami (about ½ cup)
2-4 cups grape tomatoes
2 cups sliced bell peppers (assorted colors)
½ cup chopped green onions
½ cup mild banana pepper rings
Salt for pasta water
STEPS
Cook your pasta. Before you begin anything else you’ll need to cook your pasta so that it can cool before you combine it with the rest of your ingredients. In a large pot bring 8 cups of salted water to a boil. Once your water reaches a boil add your pasta and cook for 8 minutes. Drain your pasta and place in a large bowl and refrigerate.
While your pasta boils cut your cheese into bite-sized cubes.
Next, cut your pepperoni and salami slices into quarters. After cutting be sure to separate the individual slices as they may stick together.
Cut your cherry tomatoes in half as well as your artichoke hearts. No need to separate the artichoke layers as they’ll separate once you mix everything together.
Slice your bell peppers into thin pieces. I like to leave them as long ribbons to add some visual variety to the salad.
Lastly, chop your scallions.
In a larger bowl than you think you’ll need, combine all of the ingredients including the pasta, banana pepper rings and full bottle of dressing. Mix until thoroughly combined. Refrigerate for at least 2 hours and enjoy!
One of my favorite things about this recipe is that it can double as an easy, filling meal-prep that doesn’t require reheating. You can have it on its own or pair it with more veggies or fruit as shown below. This recipe is also easily converted to vegetarian if you leave out the pepperoni and salami. You’ll also see my quick breakfast meal prep of overnight oats will I will feature in a separate post.
Meal prep! Pasta salad and veggies for the husband and pasta salad and salad for me. Cinnamon peach overnight oats for breakfast.
I hope you enjoy the recipe! How do you make your pasta salad? What would you add to this recipe to improve? Let me know in the comments.