"This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!" — YORKIDOLL
Watch video tips and tricks
1 (16 ounce) package
extra-virgin olive oil, or as needed
red bell peppers, seeded and chopped
green bell pepper, seeded and chopped
cherry tomatoes, halved
jarred minced garlic
salt and pepper to taste
fresh basil, chopped
fresh parsley, chopped
dried oregano, or to taste
diced Asiago cheese
grated Parmesan cheese
This recipe is great !! I found it a little bland so i added italian dressing and black olives! delicious!! ;)
Leaving town again so it's time to clean out the fridge again too, which Hub's staff always appreciates. This salad did a good job of clearing out the vegetable crisper - I added all ingredients to taste and came up with a winner. I appreciate this recipe for the fact it doesn't call for bottled Italian dressing which makes this salad better than those right from the start. I used fresh garlic rather than the jarred and added black olives as well as orange and yellow bell peppers. I also gave it a splash of white wine vinegar. Finally, I wanted something a little smaller than rigatoni so I chose to use penne pasta instead. This is such a great combination of flavors - the olive oil, cheeses and fresh herbs realy make this salad exceptionally good. I think it would be impossible for this to turn out badly.
Great recipe, made a few changes though. I added a cup or so of diced cucumber, as well as a couple cups of broccoli, I poured the hot pasta water over the broccoli to steam... rinsed all in cold water to keep from overcooking pasta and broccoli. Also I added quite a bit less oregano and added in a few TBS of balsamic vinegar to increase the flavor, overall great recipe and delicious summer salad~
Great way to use a lot of vegetables. I included the peppers and tomatoes and added zucchini, cucumbers and a little carrot for color with tri-color bowtie pasta. It really soaked up the olive oil, so add a little more before serving. Great left overs too!
VERY tasty! I tool this to a BBQ and everyone LOVED it!! I made it as written and added the juice of one lemon, and a quarter cup of balsamic vinegar. Next time I will also add extra garlic. It was very tasty, but in my opinion needed the lemon and vinegar as without it I found it a tad bit bland.
Delicious. My husband loved it, and he usually isnt a huge fan of pasta salads. I didnt put quite as much bell pepper, and oregano to taste. Will make this again.
Loved this one - Family & friends demand this one for BBQ's and lunch when they are around. I did add extra garlic & doubled all the other add-ins (eg: cheeses, cherry tomato etc) to give more body & flavour but hey it is a wiiner.
I was happy with how this recipe turned out. I substituted Italian seasoning for the oregano and didn't use as much as stated - just until it was covered well. I also used orange, green and red bell peppers for extra color.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Pasta Salad II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 193
See how to make a healthy Asian-inspired pasta salad with chicken.
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
This salad is bursting with authentic ingredients and flavors.