ITALIAN PASTA SALAD RECIPE
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 18
Steps:
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- In a small bowl or measuring cup, mix the dressing ingredients together.
- Pour the dressing over the pasta and toss to coat.
Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving
BLT PASTA SALAD
Steps:
- Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
- Cook the pasta according to package directions. Drain, rinse with cold water, and let cool.
- Meanwhile, in a large bowl, whisk together the mayonnaise, milk, ranch seasoning, lemon juice, parmesan cheese, and black pepper. Add the pasta, tomatoes, lettuce, onion, herbs and half of the crumbled bacon to the bowl with the dressing. Gently fold together to coat. Top with remaining bacon and serve.
BLT PASTA SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
- Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 960, Fat 56 grams, SaturatedFat 20 grams, Cholesterol 125 milligrams, Sodium 2114 milligrams, Carbohydrate 73 grams, Fiber 5 grams, Protein 44 grams
BLT PASTA SALAD
This is an easy but flavorful pasta salad that I'm always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.
Provided by Kristy Hopkins
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 3h25m
Yield 10
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
- Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels.
- In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 38.2 g, Cholesterol 26.5 mg, Fat 15.5 g, Fiber 2.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 711.2 mg, Sugar 4 g
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- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
- In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
- Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!
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