Posted by Tastefully Simple on July 24, 2013
It’s the perfect time of year for enjoying warm sunshine – and turning off the stove. On those hot summer days, the last thing you want to do is heat up your kitchen. That makes cold pasta salads the perfect side dish (or for my family, the perfect meal)!
I love Italian pasta salads, which are a staple on many summertime menus. So today we’re making one with a delicious Tastefully Simple twist! With our Balsamic & Basil Dipping Oil and a little Italian Garlic Seasoning, it’s the perfect summer salad with a little extra Italian flair.
This recipe is also very versatile, so if you have a surplus of other veggies in your garden, feel free to change it up and add your favorites. Then kick back, keep it cool and enjoy!
Italian Pasta Salad
Ingredients
- 1 bottle Balsamic & Basil Dipping Oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian Garlic Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 12 ounces rotini, cooked, drained and rinsed
- 12 ounces summer sausage, sliced thick and cut into squares
- 8 ounces Marble Jack cheese, cut into cubes
- 1 pint grape tomatoes, cut into quarters
- 1 can black olives, sliced
- 1 green pepper, chopped
- 2-3 green onions, chopped
Directions
- In small bowl, whisk together first 6 ingredients; set aside.
- In large bowl, combine remaining ingredients. Toss with dressing
- Refrigerate 3-4 hours. Stir before serving.
Makes 6 servings.
Tips and Hints
- Remember, you can use any of your favorite veggies in this salad. Since gardens are overflowing with summer squash, peas and peppers, try substituting any of those for the ingredients above.
- To make this salad faster, you can use pepperoni instead of summer sausage.
Hungry for more? Check out all our easy pasta recipes!