Category
Soup and Salads
Servings
16
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Billy Parisi
I am always looking for a really good Pasta Salad. Billy Parisi has become one of my favorite chefs for easy to cook meat. Your family will love this easy make pasta salad recipe jam-packed with veggies, meat, and an amazing homemade balsamic vinaigrette. I can tell you that my family ate it up in no time. Enjoy!!
Ingredients
1 - pound Bowtie noodles
1 cup assorted cherry tomatoes - sliced in half
1/2 cup sliced green olives
1/2 cup sliced black olives
Broccoli
Roasted Red pepper
1/2 peeled and small diced red onion
1 cup cilliegine mozzarella
2 tablespoons chiffonade basil
1/4 cup shredded parmesan cheese
1/2 balsamic vinaigrette dressing recipe
Sea salt and pepper to taste
Directions
In a large pot of boiling salted water add in the noodles and cook them until slightly crunchy or al dente, according to its package. Immediately chill the noodles under cold water and toss with some oil so that they do not stick and place in the refrigerator until ready to use.
To Assemble: Add the cooked noodles, meat, cucumbers, tomatoes, pepperoncini's, olives, onions, cilliegine, basil, parmesan cheese, and salt and pepper to a large bowl.
Add the dressing 1 large spoonful at a time to the outside of the bowl and mix thoroughly using a rubber spatula so that the imgredients don't break up.
Serve cold.
Recipe Note
Chef Notes:
* Make-Ahead: You can make this salad up to 2 days ahead of time. It is advised to keep all of the ingredients separate before serving.
* How to Store: Keep in a covered container for up to 4 days. This will not freeze well.
* If you want to assemble it later the best way to store the pasta is chilled and coated in a little bit of oil so that the noodles do not stick together.
* I can't stress enough, you can absolutely add more ingredients to this pasta salad such as zucchini, squash, different types of olives, etc.