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    Hannah & Tony's Meals <3

    Italian Pasta Salad

    8 servings

    servings

    10 minutes

    active time

    1 hour 25 minutes

    total time
    Start Cooking

    Ingredients

    1 pound rotini pasta (, uncooked)

    8 ounces fresh mozzarella cheese (pearls (or chopped into pieces if you can't find pearls)

    8 ounces salami (, pepperoni, or beef summer sausage)

    6 ounces black olives (, sliced)

    1/2 red onion (, diced)

    1 1/2 cups cherry tomatoes (, halved)

    2 Tablespoons fresh chopped parsley (chopped)

    1/2 cup freshly grated parmesan cheese

    pepperoncinis (, sliced (optional)

    3/4 cup olive oil

    1/4 cup red wine vinegar

    2 teaspoons dried parsley flakes

    2 teaspoons dried minced onion

    2 teaspoons fresh lemon juice

    1 teaspoon dried basil

    1 teaspoon Dried oregano

    1 teaspoon garlic salt

    1 teaspoon granulated sugar

    1/4 teaspoon freshly ground black pepper

    Directions

    Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.

    For the Pasta Salad:

    Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.

    Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.

    Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.

    Nutrition

    Serving Size

    -

    Calories

    664 kcal

    Total Fat

    42 g

    Saturated Fat

    11 g

    Unsaturated Fat

    28 g

    Trans Fat

    -

    Cholesterol

    50 mg

    Sodium

    1559 mg

    Total Carbohydrate

    49 g

    Dietary Fiber

    3 g

    Total Sugars

    4 g

    Protein

    23 g

    8 servings

    servings

    10 minutes

    active time

    1 hour 25 minutes

    total time
    Start Cooking

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    Ingredients

    1 pound rotini pasta (, uncooked)

    8 ounces fresh mozzarella cheese (pearls (or chopped into pieces if you can't find pearls)

    8 ounces salami (, pepperoni, or beef summer sausage)

    6 ounces black olives (, sliced)

    1/2 red onion (, diced)

    1 1/2 cups cherry tomatoes (, halved)

    2 Tablespoons fresh chopped parsley (chopped)

    1/2 cup freshly grated parmesan cheese

    pepperoncinis (, sliced (optional)

    3/4 cup olive oil

    1/4 cup red wine vinegar

    2 teaspoons dried parsley flakes

    2 teaspoons dried minced onion

    2 teaspoons fresh lemon juice

    1 teaspoon dried basil

    1 teaspoon Dried oregano

    1 teaspoon garlic salt

    1 teaspoon granulated sugar

    1/4 teaspoon freshly ground black pepper

    Directions

    1

    Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.

    2

    For the Pasta Salad:

    3

    Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.

    4

    Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.

    5

    Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.