Add this to your go-to potluck meals.
There’s a reason why you see a pasta salad at almost every potluck or picnic and that’s because it’s easy to make, most people like it and it’s delicious. This version would also be great with cucumbers or shredded carrot.
- ½ pound pasta, uncooked
- 3 ounces natural or nitrate-free salami
- 1-pint grape tomatoes, halved
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ¼ cup red onion, chopped
- ½ cup kalamata black olives, halved
- 4 ounces bocconcini mozzarella balls, halved
- 1 + ½ tablespoons fresh parsley, finely chopped
- ½ cup Italian dressing, homemade or store-bought
- Parmesan cheese, grated, optional
Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and cool the pasta.
Transfer the pasta to a large mixing bowl or serving bowl. If not assembling the salad immediately, add some olive oil and toss to prevent the pasta from sticking together. Otherwise, add the remaining ingredients. Pour dressing on top and toss to combine.
Serve immediately with parmesan on top or cover the bowl tightly and refrigerate for at least 2 hours. This will allow the flavors to combine. When ready to serve, toss the salad and add more dressing if desired.
Nutrition Facts (per serving):
299 calories, 10.4g fat, 511.3mg sodium, 37.6g carbohydrates, 13.9g protein
Adapted from: Ahead of Thyme
Reviewed by PeaceHealth dietitians and nutritionists.