I was checking out the Kitchen Goddess group when I came across this salad from Bettyesque. I'm on a bit of a ridiculous olive kick at the moment, and the green and black olives — combined with all the yummy stuff like artichoke hearts and sopressata — just sounded so divine. To check out her original recipe for an Italian-style pasta salad, read more.
Submitted by TeamSugar member Bettyesque.
2 lbs. of tri-colored pasta
12 oz. of chopped black olives
16 oz. of green olives
6 oz. of marinated pimentos
6 oz. of marinated artichoke hearts — chopped
1 stick of sopressata — sliced
1 stick of pepperoni — sliced
1/2 lb of fresh mozzarella or provolone depending on your taste - cubes or balls
1/2 cup of extra virgin olive oil
1/2 cup of vinegar balsamic or regular
Italian seasonings to taste
fresh garlic to taste
salt and pepper to taste
It's a stretch from a down-home cookout, but I'm not all that country yet so this is what I bring... We are off to cookout this evening and a I just made this so I figured that I would share.
Real simple sugars boil your pasta . . . to al dente . . . drain . . . and put in large bowl.
Throw everything above in there . . . mix and your done. :)
- Pasta, Salads