I wasn’t a picky eater when growing up, but pasta salad was one of those few things that I really didn’t enjoy. Thankfully my parents seldom made it at home and the few times I found myself needing to eat it at someone else’s home I would give myself just a small serving to be polite and choke it down quietly. Somehow, over the years, I’ve discovered that when made with some of my favorite ingredients – I actually not only tolerate pasta salad, but love it. 10-year-old me would be disgusted. 😉
So when my friend Nicole (who blogs over at Just Live It) shared that she had made an this pasta salad recently I took one look at that photo and said “YUM!” I went out and bought the ingredients the next week and with a few minor adjustments – it was perfect to our liking! The original recipe can be found here on the Taste of Home website.
Italian Pasta Salad
2 cups cherry tomatoes, halved
4oz provolone cheese, cubed
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small sweet onion, minced
14oz pitted Kalamata olives (note: I used regular black olives the day I took this photo, but this recipe is much better with Kalamata because they add an extra zing of flavor!)
1/3 cup olive oil
2/3 cup red wine vinegar
3 tbsp fresh basil, minced (or 3 tsp dried basil)
2 garlic cloves, minced
1 tbsp Dijon mustard
1 1/2 tsp salt
1 tsp sugar
1 tsp onion powder
1. Cook pasta until al dente then drain and rinse with cold water.
2. While the pasta is cooking, mix together ingredients for dressing.
3. When pasta is cooked and drained, place in large salad bowl. Add tomatoes, cheese, peppers, onions, and olives. Pour dressing on top and mix well. Refrigerate until serving.
Serves approximately 100 people. Just kidding. It only felt like it. It’s more like it serves 6 people for dinner or would be a great size salad to take to a party as a side dish.
Do you like pasta salad?
What’s a food that you didn’t like when growing up, but really enjoy now?