Italian Picnic Pasta Salad
Preparation and cooking time: 35 minutes
This is the 'classic' or original (close to it, anyway) Pasta Salad. The original called for bottled "Italian Dressing" but I prefer to make my own. It's a great salad to take to a pot-luck picnic or to plan on leftovers. For two I would simply cut everything in half.
Ingredients:
- 7oz sliced, hard salami, 200gr, 7oz
- 1 red onion, 145gr, 5.1oz
- 1 cup black and green olives, 160gr, 5.6oz
- 4oz mushrooms, 125gr, 4.4oz
- 2 ribs celery, 100gr, 3.5oz
- 1 cup cherry tomatoes, 180gr, 6.4oz
- 1 green bell pepper, 160gr, 5.6oz
- 2 cups bite-size pasta, farfalle, 180gr, 6.4oz
- 1 tbs olive oil, 13.5gr, .48oz
- Italian Vinaigrette
- 2 tsp Dijon-style mustard, 10gr, .35oz
- 2 tbs white wine (tarragon) vinegar, 30gr, 1oz
- 1 tbs lemon juice, 15gr, .5oz
- 5 tbs good olive oil, 67.5gr, 2.4oz
- 1 tsp snipped fresh chives, substitute 1/2 tsp dried
- 1 tsp chopped fresh oregano, substitute 1/2 tsp dried
- 1 tsp chopped fresh basil, substitute 1/2 tsp dried
- 1 tsp chopped fresh marjoram, substitute 1/2 tsp dried
Instructions:
- Cook pasta according to package instructions.
- When done, drain, put into a large bowl (or back into the cooled pot) and toss with olive oil.
- Slice celery 1/4" (.5cm) thick, cut cherry tomatoes in half, and chop pepper. Add all three to pasta and toss lightly.
- Cut salami in half or into quarters.
- Peel and quarter the onion and slice thinly.
- Clean mushrooms and slice.
- Cut olives in halves or thirds.
- Put salami, mushrooms, onions and olives in another bowl and add vinaigrette. Allow to marinate, at room temperature, for 1 - 3 hours.
- Before serving add marinated vegetables to pasta and toss to combine. If not serving immediately, refrigerate to chill.
- Italian Vinaigrette
- Place mustard, vinegar and lemon juice in a small bowl and whisk to combine.
- Slow add olive oil, whisking constantly, to combine.
- When all oil is in and emulsified, add herbs.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 2548 / 637 Total Carbohydrates: 166 / 42 Dietary Fiber: 27 / 7 Total Fat: 178 / 44 Saturated Fat: 42 / 10.5 Cholesterol: 158 / 39.5 Protein: 79 / 20 Calcium: 302 / 75.5 Sodium: 7232 / 1808 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
