Italian Basil Pasta Salad
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 18 servings.
Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. —Charlotte Gehle, Brownstown, Michigan
Ingredients
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1 package (16 ounces) bow tie pasta
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2 cups grape tomatoes
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7 ounces fresh mozzarella cheese, cubed
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1 medium sweet yellow pepper, chopped
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1 small red onion, chopped
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1/2 cup pickled banana pepper rings
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1 can (2-1/4 ounces) sliced ripe olives, drained
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4 thin slices hard salami, diced
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1/2 cup fresh basil leaves, thinly sliced
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DRESSING:
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3/4 cup olive oil
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3/4 cup red wine vinegar
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1 garlic clove, minced
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon dried basil
Directions
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1.
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.
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2.
In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
3/4 cup: 224 calories, 13g fat (3g saturated fat), 11mg cholesterol, 221mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.
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