Pasta Salad 2 Ways

Pasta Salad 2 Ways
Pasta Salad 2 Ways

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup uncooked tricolor spiral pasta

  • 1/2

    cup chopped seeded cucumber

  • 1/2

    cup thinly sliced celery

  • 1/2

    cup chopped red onion

  • 1/2

    cup sliced radishes

  • 1/2

    cup chopped tomatoes

  • 1/2

    cup sliced ripe olives, drained

  • 1/2

    cup shredded Swiss cheese

  • 1/8

    teaspoon garlic powder

  • 1/8

    teaspoon pepper

  • 1

    tablespoon Italian salad dressing mix

  • 2

    tablespoons plus 1-1/2 teaspoons cider vinegar

  • 2

    tablespoons olive oil

  • Recipe #2

  • 2

    packages (1 pound each) spiral pasta

  • 4

    cups chopped green peppers

  • 4

    cups chopped seeded tomatoes

  • 3

    cups chopped onions

  • 2

    cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained

  • 1

    pound thinly sliced Genoa salami, julienned

  • 1

    pound sliced pepperoni, julienned

  • 1/2

    pound provolone cheese, cubed

  • 1

    cup pitted ripe olives, halved

  • DRESSING:

  • 1

    cup red wine vinegar

  • 1/2

    cup sugar

  • 2

    tablespoons dried oregano

  • 2

    teaspoons salt

  • 1

    teaspoon pepper

  • 1-1/2

    cups olive oil

Directions

Directions Recipe 1 1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture. 2. In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings. Ingredients Directions Recipe 2 1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives. 2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight.Yield: 50 (3/4-cup) servings.

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