Julies Italian Pasta Salad Recipes

JULIE'S PRETTY ANTIPASTO SALAD

Steps:

• I make this in a large shallow pasta bowl with sloping sides so I can put the rolled meats and cheese all around the edge. My bowl is about 18" wide and 4" deep. If you don't have such a bowl, you'll have to arrange the meats and cheese differently.
• NOTE: I can't get prepackaged sliced provolone to roll without cracking, so I buy both the meats and the provolone fresh from the deli and have them sliced fairly thin. You want to end up with the same amount of slices for the mortadella and the provolone, so the exact ounces will vary.
• Dump the lettuce into the bowl and sprinkle the garbanzo beans over the top. Sprinkle with a dash of garlic salt and fresh ground pepper and top with tomatoes.
• Slice the provolone and mortadella in half, then roll each piece tightly, placing them around the salad at the edge of the bowl, alternating meat and cheese, cut side down. Tuck them under the salad just a bit so they stay rolled.
• Fold each slice of salami in half, then in half again and place it into the bowl of salad so that they look like rosettes. Cover tightly with saran wrap and refrigerate until ready to serve.
• Feel free to add additional ingredients, I kept the recipe simple to stay true to my childhood memories.

JULIE'S ITALIAN PASTA SALAD

Steps:

• Cook the pasta according to the directions on the box, drain & rinse with cool water.
• While the pasta is cooking prepare the other ingredients.
• Combine prepared ingredients with the pasta in a large bowl and mix thoroughly.
• Pour in one half the Italian dressing and sprinkle with parmesan cheese (be liberal). Mix and repeat if needed.
• Refrigerate overnight.
• Add the rest of the Italian dressing and more parmesan the next day. If it looks too dry add more Italian dressing. Don't worry, it's almost impossible to mess it up.

ITALIAN PASTA SALAD

Steps:

• Cook the pasta according to package directions; drain and rinse the cooked pasta under cold water; drain again then place the cooked pasta into large a bowl.
• Add in tomatoes, mushrooms, bell peppers and green onion or red onion and Italian salad dressing; toss to mix then cover and refrigerate for a minimum of 6 hours or overnight mixing a few times during chilling (the Italian dressing acts as a marinade).
• After 6-24 hours chilling time drain any excess water or juice from the tomatoes and mushrooms that has accumulated in the bottom of the bowl (there might be no juice at all).
• Add in the cubed mozzarella cheese, ham and olives; toss with a spoon.
• In a small bowl whisk together the with mayonnaise and parmesan cheese until smooth and combined; add into the salad mixture; toss to combine.
• Season with freshly ground black pepper and salt if desired (to taste) .
• Transfer to a lettuce-lined bowl.
• Place the egg wedges around the bowl.

CLASSIC ITALIAN PASTA SALAD

Steps:

• Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature.

TENNILLE'S ITALIAN PASTA SALAD

Steps:

• Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
• Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
• In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
• After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.

JULIE'S CHICKEN SALAD

Steps:

• In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.