Recipe by BONNIES
"Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead."
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1 (8 ounce) package
uncooked tri-color rotini pasta
pepperoni sausage, diced
provolone cheese, cubed
red onion, thinly sliced
cucumber, thinly sliced
chopped green bell pepper
chopped red bell pepper
1 (6 ounce) can
pitted black olives
minced fresh parsley
grated Parmesan cheese
red wine vinegar
ground mustard seed
ground black pepper
I looked up this recipe solely for the dressing. This makes a lovely red vinegar dressing. I use it with cold cooked pasta and a meat such as crabmeat or tuna. Very tastey.
The dressing is delicious!! And my friends LOVED this salad. Though, I didn't use the mustard seeds.
I made this according to recipe, only using all red pepper because none of us care for green bell pepper. I agree with other reviewers that the dressing really should be doubled if you plan on chilling it all day, which I did not. Just a couple hours was all I had today. I think if I make this again, I'd double the spices (salt excluded) and I'd add chopped tomatoes. As is, it's a very tasty salad!
Plan ahead to make this one. Note the 8 hour chilling. Good for potlucks, it makes a large bowl of salad. Lots of ingredients, some of which you won’t have on hand. I bought some exclusively for this. Gets pricey too if you don’t have some of the stuff. I did have quite a few things. Very colorful with the meat, cheese and veggies, so don’t substitute or omit and ruin that. Cut the cost a little by using a couple of ounces less of sliced pepperoni, provolone and olives. Instead of chunks, cut pizza size pepperoni slices into quarters and provolone slices first into strips, then cut again into ½ inch squares. Only a 2 ¼ oz. can of sliced olives, drained, is needed. I used only ½ a red onion. There was still plenty of everything to distribute thru the salad. Will make again.
Sorry everyone but I only made the dressing in this recipe and it was good! I did add about a teaspoon of honey to get rid of the bitter taste!! Great dressing!
I also only made the dressing in this recipe, but it is wonderful. Good balance of oil, vingegar, and spices. I only substituted ground dried mustard instead of the ground mustard seed b/c that's what I had in the spice cabinet. When I make pasta salad, I just use up whatever I happen to have in the fridge!
This is a very beautiful, very delicious salad! I didn't change a thing. It was a HIT at the baby shower I threw. Prep time was much longer than what it said because of all the chopping. Save some of the dressing for later just in case the salad dries out.
Pretty good pasta salad. I did change a couple things. I omitted the cucumbers and black olives (per our preference) I also chopped the vegetables & onion instead of slicing (more evenly distributes the flavors) and I used roasted red peppers (chopped), for more flavor and used balsamic vinegar in place of the red wine. Stable base recipe, that is easy to play with to suite tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Salad with Homemade Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 288
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