ITALIAN PASTA SALAD #HEALTHYVEGAN #SALAD
While you could utilize any locally acquired Italian dressing I truly propose making this one. Locally acquired Italian dressings can differ in flavor and that is the reason I made one explicitly for this serving of mixed greens. It truly takes only a couple of minutes to prepare and is so great in this plate of mixed greens or to prepare in any verdant green serving of mixed greens also!
Ingredients:
Salad:
- 1 pound penne pasta or similar
- 3 slices Genoa salami cut 1/2 inch thick pieces and cubed
- 1 cup halved pepperoni slices
- 1 cup mild banana pepper slices, roughly chopped
- 1 cup halved black olives
- 8 ounce mozzarella, cubed
- 1/2 cup julienne cut sun-dried tomatoes
- 1/2 cup chopped red onion
- 1/2 cup freshly chopped basil
- 2 tablespoons grated Parmesan cheese
- pinch red pepper flakes optional
Dressing:
- 1/2 cup red wine vinegar
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 2 teaspoons sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 3/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
Salad:
- Cook pasta according to package instructions.
- Drain under cold water. Set aside to cool.
- Once pasta has cooled, add pasta to a large bowl along with remaining salad ingredients.
- If not serving the salad right away, chill salad until ready to serve.
Dressing:
- Add all the dressing ingredients except for the olive oil in a blender or food processor.
- While machine is running slowly stream in olive oil.
- Continue to blend until combined.
- Season dressing with salt and pepper.
- When ready to serve toss pasta salad with dressing.
- Season pasta salad with additional salt and pepper if necessary to taste.
For more detail :http://bit.ly/2YwA4Ta
