Picnic Marinated Italian Pasta Recipes

MARINATED ITALIAN PASTA SALAD

Marinated Italian Pasta Salad image

When I have guests coming over or a busy day ahead, I like to make this salad because I prepare it the day before.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) medium pasta shells
1/4 pound hard salami, cubed
1/4 pound sliced pepperoni, halved
1 block (4 ounces) provolone cheese, cubed
4 medium tomatoes, seeded and chopped
4 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup sliced pimiento-stuffed olives
1/2 cup sliced ripe olives
1 bottle (8 ounces) Italian salad dressing
2 teaspoons dried oregano
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

Nutrition Facts : Calories 261 calories, Fat 14g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 704mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CONTEST-WINNING PICNIC PASTA SALAD

Contest-Winning Picnic Pasta Salad image

My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. It's one of the best picnic salad ideas! -Felicia Fiocchi, Vineland, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (12 ounces) tricolor spiral pasta
1 package (10 ounces) refrigerated tricolor tortellini
1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
1/2 pound fresh broccoli florets (about 1-3/4 cups)
12 ounces provolone cheese, cubed
12 ounces hard salami, cubed
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium red onion, chopped
4 garlic cloves, minced
2 envelopes Italian salad dressing mix

Steps:

Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Nutrition Facts : Calories 411 calories, Fat 23g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1156mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

PICNIC PASTA

Picnic Pasta image

A picnic pasta salad with the fresh flavors of veggies and herbs.

Provided by Stacy

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package rotini pasta
1 (8 ounce) can tomato sauce
1 cup Italian dressing
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
5 Roma tomatoes, coarsely chopped
1 large cucumber, coarsely chopped
1 (6 ounce) can sliced ripe olives, drained
1 medium red onion, chopped

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water to cool.
Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion; toss. Cover and refrigerate until thoroughly chilled, about 2 hours.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 50.8 g, Cholesterol 1.8 mg, Fat 5.2 g, Fiber 3.8 g, Protein 8.8 g, SaturatedFat 0.6 g, Sodium 748.9 mg, Sugar 6.2 g

PICNIC PASTA

Picnic Pasta image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup low-fat Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 cup drained cornichons, chopped
1/2 cup mixed chopped fresh herbs such as tarragon, basil and dill, roughly chopped
1/4 cup drained capers, chopped
4 small inner stalks celery and the leaves, chopped fine
1 small bulb fennel, chopped fine
1 pound short pasta such as casarecce, fusilli or elbow, cooked and cooled
1/2 teaspoon kosher salt

Steps:

Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

PICNIC PASTA SALAD -- ONE DISH MEAL

Picnic Pasta Salad -- One Dish Meal image

A terrific, portable, one-dish meal made from items you probably have in your pantry and fridge. Good for a packed lunch when you don't want sandwiches (just keep it chilled in the cooler), or good for a cold meal at home on a hot day. Best made the night before.

Provided by 3KillerBs

Categories One Dish Meal

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 lb macaroni, cooked and cooled (or other preferred pasta)
1 -2 cup diced ham (ham you cut from a real ham is leaner than lunch meat ham or other processed ham products)
1/2 lb diced swiss cheese or 1/2 lb diced provolone cheese
1/4 cup minced sweet onion (optional)
1 lb frozen green beans, cut in 1-inch pieces
4 -6 hard-cooked eggs, chopped
12 ounces marinated artichoke hearts, drained and chopped
1/4 cup cider vinegar
1/4 cup olive oil or 1/4 cup canola oil
1/4-1/2 cup mayonnaise
1/2 teaspoon italian seasoning
1 teaspoon prepared mustard (I prefer Heinz brown)
1/4 teaspoon celery seed

Steps:

Mix all salad ingredients together in a large bowl.
Whisk dressing ingredients together until smooth and well-blended.
Toss salad ingredients with dressing until well-blended.
Let sit, refrigerated, at least 4-6 hours, preferably overnight.
Note: Additional vegetables can be added substituted if desired. Frozen broccoli florets or chopped cucumber are particularly good. But if you add a lot of extra veggies you might need an extra half batch of dressing.
Note: It is not necessary to thaw the frozen veggies if making it the night before.
Note: Fresh beans, snapped to size, can be used raw for a crisper texture or they can be blanched and cooled first.

Nutrition Facts : Calories 490.3, Fat 20.4, SaturatedFat 6.4, Cholesterol 126.7, Sodium 564, Carbohydrate 54.1, Fiber 7.2, Sugar 3.7, Protein 23

PICNIC MARINATED ITALIAN PASTA

Picnic Marinated Italian Pasta image

This is a great make-ahead zesty picnic dish that will please EVERYONE and go with any MEAT DISH! You can alter the ingredients to your personal taste--but here's the basics. I found it in Taste of Home and made a few alterations to our tastes.

Provided by Judikins

Categories < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package shell pasta (other pasta can be used)
1/4 lb hard salami, cubed
1/4 lb sliced pepperoni, halved
4 ounces provolone cheese, cubed
4 celery ribs, chopped
4 medium tomatoes, seeded and chopped
1 green pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sliced stuffed olives
1/4-1/2 cup fresh grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing (of your choice)
2 teaspoons dried oregano (+/-)
2 tablespoons coarsely chopped fresh basil
1/2 teaspoon black pepper

Steps:

First, pour yourself a SMALL glass of a good red wine for your effort and enjoyment in preparing this delicatable salad.
Next, cook the pasta, el dente; rinse in cold water and drain.
Place in large bowl and add salami, pepperoni, provolone, vegies and olives.
Add salad dressing, spices and parmesan cheese; toss to coat.
Cover and refrigerate a minimum of 6 hours but best overnight.

Nutrition Facts : Calories 308.8, Fat 14.2, SaturatedFat 4.8, Cholesterol 21.6, Sodium 703.2, Carbohydrate 34.1, Fiber 2.5, Sugar 4, Protein 11.3

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