This pasta salad has been a longtime family favorite served at every barbecue my family ever hosted. Now that I am hosting barbecues of my own I am serving up this same amazing pasta salad! With tri-colored pasta, tons of veggies, cheese, salami, and olives this pasta salad is great compliment to all your barbecue food!
Pasta Salad
-
1-12 ounce box
of tri-colored rotini or penne -
1/2 bag
baby carrots-sliced in half -
2
any colored peppers-cut into tiny bite sized pieces -
1 pint
grape tomatoes-sliced in half -
6 slices
salami or pepperoni -
1 block
cheddar, colby jack, or mozzarella cheese -
1-6 ounce can
pitted black olives-sliced -
1 batch or 1 bottle
balsamic vinaigrette dressing-homemade recipe below
Cooking Directions
- Cook pasta according to directions for al dente, drain, and set aside in a large bowl
- Slice, and cut carrots, peppers, and tomatoes and add to bowl
- Cube the cheese and add to bowl
- Roll up each slice of salami or pepperoni, press down slightly on roll and slice into into pieces, add to bowl
- Slice olives and add to bowl
- Pour in enough balsamic vinaigrette dressing to coat pasta well-it is important to same some! Stir all ingredients until combined, and place in a serving bowl
- Refrigerate until serving
- Right before you serve you will add just enough dressing to coat again and add extra flavor!
- Enjoy 🙂
Balsamic Vinaigrette
Ingredients
Cooking Directions
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