Italian Pasta Salad Recipe. A cold pasta salad recipe with Vinaigrette Italian Dressing includes Tri-Color Rotini, black olives and cheese.
Make your salads from scratch include those vegetables you like and exclude those you don't.
Make as much of this salad as you need for your meal or double the recipe and enjoy leftovers.
It is delicious the second time around.
Serve with garlic bread and perhaps an Italian Cheese or cold cut meat sandwich for a nice, quick luncheon or patio party.
The serving possibilities are endless.
Bring water and salt to a boil in a large saucepan.
Stir in Rotini pasta.
Cook about 20 minutes or until it is the firmness that you desire for your cooked pasta.
Remove from heat, drain and rinse in cold water immediately to halt the cooking.
In a large bowl, prepare the following recipe.
Pour water into a large mixing bowl (large enough to hold all your pasta).
Stir in olive oil.
slowly stir in the vinegar.
The mixture will start to emulsify a little.
This emulsifying (getting thickened) helps keep the mixture from separating.
Stir in the lemon juice.
Add the salt and oregano and mix well.
Fold in peppers, olives, and tomatoes.
Gently, fold in cold (room temperature) cooked pasta.
Sprinkle cheeses on top and gently fold into pasta.
Reserve a little cheese to sprinkle on top as a garnish after your have placed it in your serving dish.
Serve immediately or refrigerate to serve later.
*1 cup chopped regular sized tomatoes can be substituted.
powder provides a stronger garlic flavor than fresh because it is very
However, the fresh garlic contains the juice which may or
may not provide more health benefits.
Rotini - the type we used in this Italian Pasta Salad Recipe (image above) comes in white or tri-colored.
Mushrooms (fresh or canned)
Yellow or Orange Bell Peppers