Summer just isn’t Summer without the addition of Cold Pasta Salads to the Menu~
I serve pasta salad at least once a week during the warm summer months.
Pasta salads are easy, fast to prepare and
you don’t have to heat up your kitchen!
There is nothing better than eating a pasta salad on a warm summer evening and
washing it down with an ice cold glass of sweet tea.
This is one of my favorite pasta salads.
tri-colored spiral pasta or pasta of your choice
sweet mini peppers, thinly sliced
red onion, thinly sliced
1 (2 1/2 oz) can
sliced black olives, drained
grape tomatoes, cut in half
roasted red peppers, chopped
hard salami, cubed
pepperoni, sliced and cubed
provolone cheese, cubed
zesty Italian salad dressing
basil leaves, chiffonade
- Cook pasta according to package directions. Rinse in cold water and drain well. Place pasta in a large bowl. Add the next 8 ingredients.
- Whisk together zesty Italian dressing and Parmesan cheese. Pour over ingredients in bowl.
- Stir to combine. Refrigerate 2 hours. Add more zesty Italian dressing if needed.
- Right before serving, sprinkle chiffonade basil leaves over pasta salad.
*Chiffonade~ is a chopping technique in which herbs or leafy vegetables, such as spinach or basil, are cut into long thin strands.
This is accomplished by stacking leaves, rolling them tightly, cigar-style,
then slicing the leaves perpendicular to the roll.
The technique can also be applied to crepes or thin omelets to produce strips.
“Chiffonade” means little ribbons in French,
referring to the little ribbons you create while cutting.