I refer to this as Italian because I found the recipe in an Italian cookbook.
I no longer have the book so I can’t give you any more info on it. Suffice it to say it was an American cookbook, probably not written by an Italian chef, and likely not very accurate.
So don’t criticize.
I call it a picnic salad because it’s perfect for picnics. It’s easy to transport, can be made ahead and doesn’t have any of those pesky ingredients that might spoil the fun.
Now you know.
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Italian Picnic Pasta Salad
This was originally made with bottled Italian Dressing. I prefer my own but use whichever you like.
- Prep Time: 20 minutes
- Marinate: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- 6oz (180gr) sliced, hard salami, sliced, slices cut in half or quarters
- 1 medium red onion, quartered, sliced thinly
- 1 cup green olives (or Greek dry-cured, kalamata, whatever you like) I used 1/2 green and 1/2 Greek, cut in half or thirds
- 4oz (125gr) mushrooms, trimmed, sliced
- 2 ribs celery, sliced
- 1 cup cherry tomatoes, cut in half
- 1 green bell pepper or any color, chopped
- 8oz (240gr) bite-size pasta
- 1 tbs olive oil
- Italian Vinaigrette:
- 1 tbs Dijon-style mustard
- 2 tbs white wine (tarragon) vinegar
- 1 tbs lemon juice
- 5 tbs salad olive oil
- 1 tsp snipped fresh chives
- 1 tsp chopped fresh oregano
- 1 tsp chopped fresh basil
- 1 tsp chopped fresh parsley
- Cook pasta according to package instructions.
- When done, drain, put into a large bowl and toss with olive oil.
- Add tomatoes, pepper, celery to pasta and toss lightly.
- Put salami, mushrooms, onions and olives into 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.
- Slowly add olive oil, whisking constantly, to combine.
- When all oil is in and emulsified, add herbs.
This is best made several hours in advance.
- Serving Size: 1 bowl
- Calories: 317
- Sugar: 3 g
- Sodium: 566.1 mg
- Fat: 19.6 g
- Saturated Fat: 4.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 26.7 g
- Fiber: 2.8 g
- Protein: 9.4 g
- Cholesterol: 22.7 mg
Keywords: pasta salad, picnic
Another easy salad: Old-Fashioned Peas & Pasta Salad
Remember family reunions?
There were 3 or 4 of them every summer when I was growing up. My mother’s mother’s side, my father’s mother’s side, and so on.
It was inevitable that one year there would be 10 potato salads, lots of fried chicken and no baked beans; the next year would be nothing but baked beans and cole slaw.
I had only been attending as an adult (meaning I had to bring ‘a dish to pass’) for 3 or 4 years when I made this pasta salad for my ‘dish’.
My pasta salad was the only one.
I was so happy. I remember thinking: whew, I got this one figured out. I’ll just make pasta salad every year and not worry about it.
The next year there were 15 pasta salads.
Mine was still the best.