Pasta Salad Recipe

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Pasta Salad Italiano Recipe
Dressing:
1/4 cup balsamic vinegar
1/2 cup bottled Caesar dressing
1/2 cup extra-virgin olive oil
1/2 teaspoon each: sea salt, cracked black pepper, & dried oregano
3 cloves garlic, chopped finely

1 cup grape tomatoes
1/2 each red and green peppers, sliced thinly
1/2 cup pitted calamata olives
1 zucchini sliced thinly
1/2 cup jarred hot pepper rings
1/2 cup pimiento stuffed olives, sliced
1/4 pound provolone cheese slices
1 cup shredded mozzarella
1 1/2 cups pepperoni slices
1/2 red onion thinly sliced
1 pound bowtie pasta
5 cups torn romaine lettuce
1/2 cup grated parmesan cheese
Small jar marinated artichoke hearts, drained
1 cup garlic croutons

Mix all salad ingredients except for lettuce, Parmesan and croutons.
Shake together all dressing ingredients in a jar. Pour over the pasta salad and mix well.
Refrigerate at least 4 hours or overnight.
Place lettuce on a large platter and spoon the pasta salad on top.
Sprinkle Parmesan cheese and croutons over the top and serve.


Seafood Pasta Salad Recipe
1/3 cup lea and Perrins White Wine Worcestershire Sauce
2 cups pasta, tri-colored spiral
1/3 cup green peppers, diced
1/3 cup mayonnaise
1/4 cup carrots, sliced
1/2 cup zucchini, sliced
1 cup shrimp, cooked or 1 (6 1/2 ounce) can tuna

In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini.
Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine.
Refrigerate at least 30 minutes before serving.


Tubetti Pasta Salad
Everyone will love this colorful and easy to make pasta dish. Flavored feta cheese gives it a nice zing.
1 head broccoli florets
1 pkg tomato or basil feta cheese, crumbled
1 jar sundried tomatoes in oil, julienned
1 lb tubetti pasta
4-5 cloves garlic

Prepare pasta al dente. Saute sliced garlic in oil from tomatoes. Add tomatoes and broccoli to pan and continue cooking until al dente. Toss vegetables into pasta, add feta and toss. Serve at room temperature.


Bloody Mary Pasta Salad
An easy to make, but full of flavor pasta salad with celery, green pepper and cherry tomatoes.
1 cup sliced cherry tomatoes
1 pound cooked rotini pasta
2 cups V8 vegetable juice
1/2 teaspoon celery salt
1 cup diced celery
1 cup diced green peppers
1/4 teaspoon tabasco
1 Tablespoon Worcestershire
1/2 cup sliced pimiento olives
1/2 teaspoon black pepper

Cook pasta according to directions on box. Rinse cooked pasta with cold water and set aside. In a large bowl wisk together vegetable juice, Worcestershire, black pepper, celery salt, and tabasco. Add pasta and vegetables. Toss together. Garnish with pimiento olives. Chill 1 hour before serving.