Italian-American Pasta Salad

Written By Sammi Ledbetter

I love a good pasta salad when I want to avoid a hot kitchen on a Summer day, but have to make something to eat. I always find myself not knowing what I want to eat until the day of, so this is a reliable pantry meal. I always have pasta, deli meats, and cheese available. And if I have some more fun ingredients around like the jarred roasted peppers, all the better.


It truly is a “make it how you like it” type dish. I made a giant two quart batch for a whole week’s worth of work lunches, but that’s not to say you couldn’t make a smaller batch (or larger, I don’t know what you’re up to). There is so much more that can be mixed in as well: beans, other meats and cheeses, eggplant, zucchini, etc. This is meant to be a low maintenance meal, but have fun with it.

RECIPE

Ingredients:

Mix all together in order of ingredient list

  • Equal Parts:

    • Tortellini

    • Salami Chunks

    • Mozzarella (Pearl/Ciliegine)

  • 2/3 Part of Above Ingredients:

    • Chopped Roasted Red Pepper (jarred or freshly roasted)

  • Topping:

    • Fresh Basil (chiffonade)

    • Herb Dressing

Dressing:

  • 1/2 cup Olive Oil

  • 1/2 cup Red Wine Vinegar

  • 1 tbsp Dried Oregano

  • 1 tsp Garlic Powder

  • 1 tsp Sugar

  • 1/2 tsp Black Pepper

  • Hefty Pinch of Salt

Sammi Ledbetter
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