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Kitchen Sink Pasta Salad recipe

This pasta, dressed in a tasty herb andgarlic vinaigrette, has just about has everything in it…butthe kitchen sink!

Recipe: Kitchen Sink PastaSalad

4 ounces linguine4 ounces farfalle (bow tie pasta)4 ounces rotini4 ounces wagon wheel or shell macaroni1 large cucumbers, peeled, seeded andchopped1 cups chopped green bell pepper (or redor yellow or combination)1 cups chopped celery1/2 cup fresh broccoli flowerets1/2 cup fresh cauliflower flowerets1/2 cup chopped fresh flat-leaf parsley1/4 pound salami, cubed1/4 pound cooked ham, cut into thin strips4 ounces mozzarella cheese, cubed1/2 cup freshly grated Parmesan cheese2/3 cup chopped red onion1 (2-ounce) can sliced ripe olives, drained1/4 cup toasted almond slivers1 teaspoon saltFreshly ground pepper to tasteHerb-Garlic Vinaigrette (recipe follows)2 plum tomatoes, coarsely chopped1 hard-cooked egg, chopped

  • Cook pastas according to package directions,preferably al dente (firm to the bite). Rinse with cold water;drain well.
  • Combine pastas and next 16 ingredientsin a large bowl and toss. Pour half of Herb-Garlic Vinaigretteover pasta mixture; toss to coat. Cover and refrigerate for atleast 8 hours. Cover and refrigerate remaining vinaigrette.
  • To serve, pour remaining vinaigrette overpasta salad; toss gently. Top salad with chopped tomato and egg.

    Makes 12 servings.

    Recipe: Herb-Garlic Vinaigrette

    1 cup olive oil1/3 cup red wine vinegar1 tablespoon water1 garlic clove, finely minced1 teaspoon dried Italian seasoning, crushed1/2 teaspoon granulated sugar1/4 teaspoon salt1/8 teaspoon pepper

  • Combine all ingredients in a jar; covertightly, and shake vigorously.

    Makes 1 1/2 cups.

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