Pasta Salad with Italian Dressing Recipe
User Reviews
4.8
Pasta Salad with Italian Dressing Recipe
Description
The Pasta Salad with Italian Dressing features cooked, drained bow-tie pasta tossed initially with a portion of Italian dressing to ensure coating. Meanwhile, thin slices of prosciutto cook in a pan until crispy, adding a salty crunch when crumbled over the salad. Bocconcini cheese balls contribute mild, creamy texture to the mix.
Fresh vegetables including diced green bell pepper, halved cherry tomatoes, sliced olives, thinly sliced red onion, and finely sliced basil and chopped parsley provide color, texture, and layers of fresh flavor. Optional banana peppers introduce a mildly spicy tang. The remaining Italian dressing is poured over all ingredients to bind the salad together.
Grated Parmesan cheese sprinkled last enhances the overall savory profile with its sharp, nutty notes. This salad is suited for picnics, potlucks, or as a side dish to grilled meats or sandwiches. The crispy prosciutto balances the crisp vegetables and soft cheese for a varied texture experience.
Ingredients
- 16 ounces pasta we like bow-tie, dry
- 1 cup Italian salad dressing we like our homemade Italian salad dressing best but store-bought works, too
- 4 ounces prosciutto
- 8 ounces bocconcini cheese or regular bocconcini cut in half, mini
- 1 green bell pepper diced
- 1 cup cherry tomato sliced in half
- ¾ cup olive
- ¼ cup red onion thinly sliced
- ½ cup basil thinly sliced leaves
- ½ cup Italian parsley chopped
- banana peppers optional, 1 cup
- ½ cup Parmesan Cheese grated
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package directions. Drain the water then add the pasta to a large bowl and toss with ¼ cup of the Italian salad dressing.
- While the pasta is boiling, crispy the prosciutto. Heat a large frying pan over medium-high heat then add the prosciutto in a single(ish) layer. Let it cook until it shrinks and becomes crisp then turn it over and cook it for another minute on the other side. Remove it from the pan and crumble it a little into a bowl.
- Add the bocconcini, bell pepper, cherry tomatoes, olives, red onion, basil, parsley, banana peppers, crispy prosciutto, and parmesan cheese to the bowl with the pasta. Pour the remaining dressing over the top then toss to coat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 367kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 556mg | 23% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 528IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 165mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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