I made this Pasta Salad to accompany a picnic lunch at my in-laws while we were on vacation. We had a family gathering and it was great seeing the family and finally meeting one of Allen's cousins and his wife. We sure missed my sister-in-law and wish she was with us, but she is in Africa. This Pasta Salad is very easy to make and has a rich flavor from the dressing and fresh parsley mixed in prior to chilling. It is a hearty dish that goes great with burgers, ribs, hot dogs, and chicken. The flavors develop if you chill for at least 3-4 hours.
1 16 oz. box Cellentani Pasta (or desired shape)
1 each Red, Yellow, Orange Bell Peppers, diced
1 10 oz Cherry Tomatoes, sliced in half
1 8.75 oz. can Whole Kernel Corn, drained
1 2.25 oz. can Black Olives, sliced
1 Shallot, diced
1 cup + 1 tablespoon Italian Dressing or Light Italian Dressing
1 teaspoon + 1 tablespoon Coarse Salt
1/2 teaspoon Cracked Black Pepper
2 tablespoons Fresh Parsley, chopped
1 tablespoon Olive Oil
Add water to a large pot, 1 tablespoon of salt and turn to medium-high heat.
Once the water is boiling, cook pasta to al dente according to box directions, and drain.
Set aside to cool or place pasta in an ice water bath for a few minutes then drain.
Rinse and dry the peppers, shallots, and parsley.
Thinly slice and dice the shallot and peppers; set aside.
Chop the parsley; set aside.
Drain the corn and sliced black olives and pat dry; set aside.
Rinse, pat dry and slice the cherry tomatoes in half; set aside.
Add 1 tablespoon olive oil to skillet on medium heat, add the peppers and shallot and sauté for 3-5 minutes; set aside to cool.
In a large bowl toss the cooled pasta, peppers, shallots, corn, and olives together.
Add 1/2 teaspoon of cracked black and 1 teaspoon of coarse salt. Season to taste.
Add 1 cup of dressing and combine. If desired add more in small increments.
Add parsley and combine.
Cover with plastic wrap or foil and chill in fridge for 3-4 hours before serving.
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