Italian Confetti Pasta Salad
User Reviews
5
Italian Confetti Pasta Salad
Description
This pasta salad uses a mixture of two pasta shapes, tri-color rotini and elbow macaroni, for texture variety and visual appeal. The salad is complemented by fresh vegetables including juicy cherry tomatoes, sliced bell peppers, and diced cucumber. Grated Parmesan and Romano cheeses add salty richness that boosts the dressing's flavor.
The Italian dressing is made from olive oil, white vinegar, garlic powder, and an Italian herb blend, which is whisked and allowed to rest so the herbs soften and flavor the dressing evenly. After cooking pasta to al dente, the salad is assembled with the vegetables, cheese, and dressing, then chilled for at least 24 hours. This resting time allows the pasta to soak up the dressing, intensifying the overall taste.
This salad serves well at gatherings, picnics, or as a make-ahead dish for lunches and dinner sides. The recipe suggests making extra dressing to refresh the salad if eaten later, and optionally mixing the dressing with a Caesar dressing for creaminess. The combination of pasta shapes is optional and can be adjusted to preference.
Ingredients
- 12 oz rotini pasta tri-color
- 2 cups elbow macaroni
- 1-2 cups cherry tomato
- 1-2 cups bell peppers sliced mini or diced
- ½ English cucumber large
- Parmesan Cheese finely grated
- Romano cheese finely grated
- salt to taste
- black pepper to taste
Simple + Speedy Italian Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup white vinegar
- 1 TBSP Italian seasoning blend it tastes AMAZING on everything, Mrs Dash brand
- ½ TBSP garlic powder
- ¼ tsp salt
- ¼ tsp black pepper freshly ground
Instructions
- To make the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. It should keep in your fridge for about a week, if needed.
- note: I use the entire batch of dresing for the pasta salad and then make a second 1/2 cup of dressing for the following day. Once the pasta has spent 24 hours marinating in the fridge it has pretty much soaked up all your yummy dressing -- adding more coats the pasta and amps up the flavor.
- Bring a large pot of water [about 4 to 6 quarts] to a boil.
- Boil noodles for around 7 minutes, stirring occasionally, for al dente pasta. To prevent sticking, feel free to add a little bit of oil to the pot. I add a spoonful of my favorite coconut oil and have to refrain from sticking my hand in the pot to eat them prematurely.
- After 7 minutes has passed, scoop out a noodle and test for tenderness.
- Once they're ready, remove from heat and strain in a colander to remove the water. As long as the noodles are hot they'll continue cooking, if you prefer to add the dressing to hot noodles [some say it helps the noodles soak up the flavor] then cook them more on the al-dente side and less tender. If you plan on rinsing your noodles with cold water to halt the cooking process, then you can cook them until they reach your ideal tenderness. Totally a matter of preference! It seems silly to mention it but the last thing I want is for you to end up with mushy noodles, those are about as fun as a bag of wet mice. [or hungry bloggers]
- While your noodles are cooking, chop your veggies. I like to slice my mini peppers into rings and halve my cherry tomatoes. For the cukes, I cut the entire cucumber into quarters and then slice into little triangles. I get more veggies per forkful this way and I love the way it looks.
- By the time you've finished chopping your noodles should be done!
- Add your veggies and dressing to the mix and toss to incorporate.
- Dust the entire bowl with parmesan romano cheese and dig. on. in.
Notes
- Combining elbow macaroni with rotini adds appealing texture and color but is optional.
- For a creamier salad, blend this Italian dressing with Caesar dressing to taste.
- Nutrition information is estimated and should be modified based on actual ingredients and quantities used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Sodium | 64mg | 3% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 27mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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