Tuscan Pasta Salad Recipes

ITALIAN PASTA SALAD WITH HOMEMADE ITALIAN DRESSING

Steps:

• Place Dressing ingredients in a jar and shake well.
• Cook pasta according to packet directions minus 1 minute. Drain in a colander and rinse under cold water to stop it cooking further. Shake excess water off well then transfer into large bowl.
• Place remaining Pasta Salad ingredients in the bowl. Drizzle over Dressing and toss. Serve at room temperature.

TUSCAN PASTA SALAD

Steps:

• In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
• To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
• Drizzle the dressing over the pasta salad and serve.

CLASSIC ITALIAN PASTA SALAD

Steps:

• 1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.
• NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving.
• For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing.
• Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings.
• See nutrition information for sodium content.

TUSCAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine pasta, tomatoes, Italian dressing, vegan mayonnaise, celery, cucumber, pepperoncini peppers, red onion, banana peppers, olives, mozzarella cheese, and Parmesan cheese in a large mixing bowl. Mix until the dressing takes on a creamy consistency and all ingredients are thoroughly coated.
• Season salad with salt and pepper. Serve immediately or refrigerate, mixing again just before serving.

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

ITALIAN PASTA SALAD

Steps:

• Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
• Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
• While pasta is cooking and cooling chop ingredients and prepare dressing.
• For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
• Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
• Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
• It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES

Steps:

• Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
• Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.