Best 3 Italian Garden Pasta Salad Recipes

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When it comes to summer cookouts and potlucks, Italian garden pasta salad is a delicious and refreshing dish that is sure to be a hit with everyone. It is a colorful and flavorful salad combines fresh vegetables, herbs, and cooked pasta in a tangy vinaigrette dressing. It is easy to make and can be tailored to your own preferences, making it a versatile dish that can be enjoyed by people of all ages. This delectable dish is a great way to enjoy the flavors of summer and is a perfect addition to any summer gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN GARDEN PASTA SALAD



Italian Garden Pasta Salad image

I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings.

Provided by Susan Dillard

Categories     Potluck

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 22

1 lb penne
3/4 cup cubed colby cheese
3/4 cup cubed jalapeno pepper cheese
3/4 cup cubed provolone cheese
3/4 cup julienned genoa salami
4 plum tomatoes, diced
1/2 cup diced red bell pepper
1/2 cup pitted black olives
1/2 cup sliced red onion
1/2 cup broccoli floret
1/4 cup chopped celery
2 (6 1/2 ounce) jars marinated artichokes, 1 undrained
1/4 cup chopped sun-dried tomato packed in oil, and herbs
1 1/2 cups Italian dressing
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Cook penne according to package directions.
  • In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
  • In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
  • Pour dressing over penne mixture; toss well.
  • Season with salt and pepper.
  • Refrigerate overnight.
  • Before serving, toss pasta.
  • Sprinkle with freshly grated Parmesan cheese, if desired.

ITALIAN GARDEN PEPPERONI PASTA SALAD



Italian Garden Pepperoni Pasta Salad image

A summertime family favorite. Makes a large amount but will last several days in the fridge.

Provided by Lisa Huxhold

Categories     Other Salads

Time 1h7m

Number Of Ingredients 10

12 oz multi-colored rotini
4 plum tomatoes chopped or grape tomatoes sliced in half
1 cucumber cut into bite sized pieces
2-3 sweet peppers colors to your choosing
1 medium sweet onion sliced into bite sized pieces
1 can(s) sliced black olives drained
6 oz package of sliced pepperoni
8 oz fresh mozzarella pearls
8 oz creamy italian salad dressing
8 oz italian salad dressing

Steps:

  • 1. Cook Rotini according to package directions, rinse and let cool. While pasta is cooking and cooling begin chopping the vegetables.
  • 2. Chop onion, tomatoes, peppers, cucumber into bite sized pieces.
  • 3. Add vegetables, olives, mozzarella and pepperoni to pasta. Pour dressings over the top and stir. Chill overnight.

ITALIAN GARDEN PASTA SALAD



ITALIAN GARDEN PASTA SALAD image

Categories     Pasta     Vegetable

Yield 6 people

Number Of Ingredients 12

1 1/2 cup mostaccioli
3 Tbsp. tarragon vinegar
2 Tbsp. oil
1 tsp. fresh dill weed
3/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
1 small garlic clove, minced
1 cup (1 medium) chopped tomato
1 cup (1-2) medium sliced zucchini
1 cup pitted ripe olives
1/4 cup sliced green onions

Steps:

  • Cook the mostaccioli, drain and rinse under cold water. In a small bowl, combine the vinegar, oil, dill weed, salt, mustard, pepper and garlic. In a large bowl combine the cooked mostaccioli, tomato, zucchini, olives and onions. Pour dressing over salad mixture, toss well to combine ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Tips:

  • To save time, use pre-cooked or rotisserie chicken instead of cooking your own.
  • If you don't have fresh basil, you can use 1 teaspoon of dried basil.
  • Feel free to add other vegetables to the salad, such as chopped red onion, bell pepper, or zucchini.
  • For a more flavorful salad, marinate the chicken in Italian dressing before cooking.
  • Serve the salad immediately or chill it for later. Either way, it's delicious!

Conclusion:

This Italian Garden Pasta Salad is a delicious and easy-to-make dish that's perfect for any occasion. With its colorful vegetables, tender chicken, and flavorful dressing, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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