Pasta Salad Bash (Printable Version)
Bold pasta with crisp veggies, punchy herbs, and cheese. Perfect pick for picnics or lazy backyard hangs.
# Ingredients Required:
01 -
15 g fresh parsley or basil, chopped up
02 -
60 g pepperoni or salami slices, totally up to you
03 -
130 g chunks of cheddar or mozzarella
04 -
65 g minced red onion
05 -
70 g chopped black olives
06 -
75 g chopped red pepper
07 -
130 g cucumber, diced
08 -
170 g cherry tomatoes, cut in half
09 -
450 g rotini or bowtie pasta
→ Dressing
10 -
Ground black pepper, however much you want
11 -
A good pinch of salt, add to taste
12 -
2.5 ml garlic powder
13 -
15 ml red wine vinegar, just a splash
14 -
15 ml Dijon mustard for kick
15 -
180 ml bottled Italian dressing
# Guide to Cooking:
01 -
Toss your pasta in salted boiling water. Cook until it’s still got a little chew, then drain it. Blast it with cold water to chill it out and let all the water drip off.
02 -
Slice up whatever meats you like. Cube that cheese. Dice up the tomatoes, olives, red onion, cucumber, and bell pepper.
03 -
Combine Italian dressing, vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk until you’ve got a smooth look.
04 -
Grab a massive bowl — dump in drained pasta, all your veggies, herbs, cubes of cheese, and the pepperoni or salami if you’re in the mood. Don’t forget those fresh herbs.
05 -
Splash dressing over everything in your bowl. Give it a gentle mix so every bit is glossy and covered.
06 -
Pop the bowl in the fridge for an hour or more. When you’re ready to dig in, stir again and try it out — extra dressing is great if you want.
# Extra Suggestions:
01 -
Let it sit in the fridge all night for an even bigger flavor punch.
02 -
If it seems a little dry, just pour in more dressing before serving.
03 -
Gluten-free pasta works here if that fits your needs.