Easy Pasta Salad Recipe (recipe in the description box)
1 box Rotini pasta (i used 2/3 of the box)
1/2 cup red bell pepper
1/2 cup green bell pepper
1/3 cup red onion
1/2 cup cucumber
1/3 cup black olives
1 /2 cup diced salad ham
2/3 cups cubed cheese
1 packet Ranch seasoning
1/2 tsp Chef Bae seasoning
1/8 tsp black pepper
1/2 cup Italian dressing (adjust to your liking)
Boil the rotini pasta according to the directions on the back of the box. Drain the water and set aside.
In a small bowl, add the pasta, bell peppers, onion, cucumber, olives, ham, cheese, seasonings and iItalian dressing. Mix thoroughly. Refrigerate for approximately 1 hour to let the flavors combine.
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PASTA SALAD | with Italian salad dressing
This easy Italian pasta salad recipe is packed with fresh, colorful vegetables and homemade Italian dressing. This can easily be made gluten-free and/or high protein.
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TIMESTAMPS
0:00 Intro
0:22 Prep the vegetables
1:22 How to chop an onion
1:54 How to chop basil
2:20 Making the Italian dressing
3:05 Preparing the pasta
3:21 What I love about this pasta salad
3:51 Adding pasta to the dressing
4:06 Adding veggies to the pasta
4:43 Mix it all together
4:51 Enjoy!
PASTA SALAD RECIPE
1 (16-ounce) box of Fusilli pasta gluten-free works as well
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic crushed
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sea salt
1/2 teaspoon black pepper
1 (14-ounce) can of quartered artichoke hearts drained
1/2 cup Kalamata olives cut in half
1 1/2 cup bell pepper diced (I like to use yellow and orange)
1 cup baby tomatoes cut in half
1/2 cup celery thinly sliced into half-moons
1/2 red onion finely diced
1/2 cup chopped fresh basil
INSTRUCTIONS
Cook pasta according to package instructions until al dente. While the pasta cooks, whisk together extra virgin olive oil, red wine vinegar, garlic, mustard, Italian seasoning, salt, and pepper in a large bowl.
Drain the pasta and add it right into the dressing. Toss to coat. Let cool, tossing once or twice so the pasta can absorb all the flavors of the dressing.
Add in artichoke hearts, olives, bell pepper, tomatoes, celery, onion, and basil, and stir well to combine. Serve and enjoy or chill until ready to serve.
NOTES
Store the leftover salad in an airtight storage container in the refrigerator for about 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is great served at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Vitamin C: 26mg | Calcium: 13mg | Iron: 1mg
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How To Make The BEST Spaghetti Salad | How To Make Pasta Salad
Hey y’all! I’m back with another recipe! In today’s video I’m showing you how I make my spaghetti salad! It’s a very simple recipe and so yummy! Please subscribe to my channel for more videos like this! Thanks so much for watching ????
Ingredients:
1 box thin Spaghetti
Red onion
Cucumber
Tomato
Salad supreme
Italian seasoning
Italian dressing
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