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Italian Pasta Salad

Have you ever been invited to a potluck and had no idea what dish you were going to bring? Do you wait until the night before (or the day of, eek!) to try to throw something tasty together quickly? Friends, that has happened to me more times than I can count and I usually resorted to stopping by a deli or bakery on the way to the event. Sometimes it's hard to think of something that will be different enough from what everyone else is bringing, but not so different that no one eats it. This recipe is one of my favorite go-to’s for potlucks because it is usually the only dish like it and people devour it quickly. I especially like that it takes little effort and planning, which really suits my procrastinating personality.


Ingredients:

16 ounces of cheese tortellini

7 ounces sliced pepperoni

6 ounces of smoked Canadian bacon slices

6 ounces of sliced Italian salami

8 ounces Mozzarella cheese, cubed

½ cup grated Parmesan cheese

12 ounces artichoke hearts

6 ounces whole, pitted black olives

16 ounces peperoncini peppers, drained

10 ounces grape tomatoes

1 small red onion, thinly sliced

1 orange bell pepper, thinly sliced

1 cup Italian dressing, more if desired (I prefer Ken’s Northern Italian)


Directions:

Boil pasta according to package directions. Allow to cool slightly.


If your pepperoni, salami, and Canadian bacon are the larger slices, quarter them into bite-sized pieces. In a large serving dish, combine all ingredients. Gently stir to combine.


If you refrigerate the pasta over night, give it a good stir. If it appears or tastes dry, add additional Italian dressing to taste.


Serve at room temperature or cold.


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