Perfect…that’s a fairly large claim isn’t it. Granted, it is possible that what’s perfect to me isn’t necessarily perfect to you. Disclaimer aside, this is my Perfect Pasta Salad. I’m having some family here the next few days so I made this salad this afternoon to have something yummy in the fridge. You know when something is so crazy good you want to savor every single last bite. This is not that salad. This is the salad that is so yummy that you shovel it into your mouth as fast as you possibly can, while wondering if you’re going to have room for another bowl (ladylike, I know).
The ingredients are flexible in this salad so feel free to add or substitute veggies, meat, and cheese as desired. I don’t care for olives but if they are your cup of tea I’m sure they would be delicious in this.
It is also worth noting that this the very first entree type recipe that I have posted to Becky Bakes! Exciting huh? I usually focus on dessert because, well, I just love desserts. But since my family cannot, nor should they, survive solely on sweets I thought I would try to post noteworthy savory recipes from time to time as well. Plus, my Aunt Janny told me to so…..
Perfect (Antipasto) Pasta Salad
- 16 oz tricolor pasta
- 1/2 pound salami, sliced and julienned
- 1/2 pound provolone, julienned
- 1 small red onion, sliced thinly
- 1 red pepper, sliced thinly
- 1/4 cup grated Parmesan cheese
- italian dressing (I used about 1/2 bottle)
Cook pasta according to directions on package. Al dente is best here. Drain and rinse in cold water.
In a large bowl combine the pasta, salami, provolone, onion, red pepper, and parmesan cheese. Toss in dressing until ingredients are well coated. This salad may be refrigerated overnight but make sure to toss in a little extra dressing before serving if you feel the salad needs it. Nice and moist is good. Enjoy!
Tip: I know it’s January so everyone is trying to improve their eating habits, at least until February right? If you’d like to healthify this salad a bit I imagine it would be delicious with grilled chicken strips rather than salami. Maybe throw in some spinach…yum! It would be decidedly less “Antipasto” but I’m guessing it would be scrumptious none the less. Let me know if you try it!
{ 2 comments… read them below or add one }
I am going to do this too. Great blog.
Was so tempted to try it with the spinish and it was MY perfect pasta salad! Definitely not “antipasto” but such an amazing taste! All I did was roll the spinish leaves and slice them and toss them in after adding the dressing (before, and the leaves wilt too much for my taste. I prefer to have the “bite” included). Thanks for the idea!