Italian Pasta Salad II Recipe - Allrecipes.com
Italian Pasta Salad II Recipe
  • READY IN 35 mins

Italian Pasta Salad II

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.
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Reviews More Reviews

Aug 21, 2007

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~

 
Mar 12, 2006

This recipe is great !! I found it a little bland so i added italian dressing and black olives! delicious!! ;)

 

15 Ratings

May 18, 2010

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.

 
Jul 22, 2008

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!

 
Jul 22, 2010

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.

 
Apr 09, 2008

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.

 
Apr 29, 2006

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.

 
Aug 11, 2007

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.

 

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Nutrition

  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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