Salads
Southern
Yield: 8-10
Author: Tammy Nichols
Pasta Salad, Italian - Master Cookbook Recipe # 569

Pasta Salad, Italian - Master Cookbook Recipe # 569

This Italian Pasta Salad is a vibrant, crowd-pleasing dish that's as beautiful as it is delicious. Loaded with savory meats like pepperoni and salami, and packed with a variety of colorful vegetables, it's all brought together with a rich balsamic glaze. It's the perfect make-ahead dish for parties or a hearty lunch.

This is recipe #569 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 10 minTotal time: 30 min
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Ingredients

  • 1 box bowtie (farfalle) pasta
  • 1 small pkg mini pepperoni
  • 1 pkg salami, cut into bite-sized pieces
  • 1 cucumber, sliced thin and quartered
  • 2 bell peppers (1 red, 1 yellow), diced
  • 1 sweet onion (or red onion), sliced thin
  • 2 (4 oz.) cans black olives, rinsed and drained
  • 1 jar marinated mushrooms, sliced thin
  • 2 radishes, sliced thin (optional)
  • Cheddar cheese, sliced or cubed
  • Bertolli balsamic glaze (or your favorite balsamic marinade)
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Boil the Pasta: Cook the bowtie pasta according to the package directions, adding 1 tsp of salt to the boiling water. Once tender, drain and transfer to a large mixing bowl.
  2. Add Meats and Veggies: To the warm pasta, add the pepperoni, salami, cucumbers, bell peppers, onions, olives, mushrooms, and radishes.
  3. Oil and Toss: Drizzle the olive oil over the mixture and toss well to ensure everything is lightly coated.
  4. Dress the Salad: Add the balsamic glaze to the bowl. Mix thoroughly and taste, adding more glaze until it reaches your desired flavor profile.
  5. Season: Add salt and pepper to taste.
  6. Marinate: Allow the salad to sit and marinate at room temperature for at least 30 minutes to let the flavors soak in.
  7. Final Touch: Just before serving, add the cheddar cheese and give it one final toss.

Notes

Tammy's Tips

The secret to a great pasta salad is letting it sit,the pasta will absorb that delicious balsamic flavor as it marinates. If you want even more color, swap the sweet onion for a red onion. Always wait to add the cheese until right before serving so it stays firm and doesn't get soft from the marinade. This salad is a guaranteed hit!