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Picnic Marinated Italian Pasta


this is a great make-ahead zesty picnic dish that will please everyone and go with any meat dish! you can alter the ingredients to your personal taste--but here's the basics. i found it in taste of home and made a few alterations to our tastes.

Time: 30 minutes


  • first , pour yourself a small glass of a good red wine for your effort and enjoyment in preparing this delicatable salad
  • next , cook the pasta , el dente
  • rinse in cold water and drain
  • place in large bowl and add salami , pepperoni , provolone , vegies and olives
  • add salad dressing , spices and parmesan cheese
  • toss to coat
  • cover and refrigerate a minimum of 6 hours but best overnight

picnic marinated italian pasta image

Number Of Ingredients: 14


  1. shell pasta
  2. hard salami
  3. pepperoni
  4. provolone cheese
  5. celery ribs
  6. tomatoes
  7. green pepper
  8. sliced ripe olives
  9. stuffed olives
  10. parmesan cheese
  11. italian salad dressing
  12. dried oregano
  13. fresh basil
  14. black pepper


A picnic pasta salad with the fresh flavors of veggies and herbs.

Recipe From

Provided by Stacy

Time 2h30m

Yield 8


  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water to cool.
  • Mix tomato sauce, Italian dressing, basil, and oregano together in a large bowl. Add pasta, tomatoes, cucumber, olives, and red onion; toss. Cover and refrigerate until thoroughly chilled, about 2 hours.

Picnic Pasta image

Number Of Ingredients: 9


  • 1 (16 ounce) package rotini pasta
  • 1 (8 ounce) can tomato sauce
  • 1 cup Italian dressing
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 5 Roma tomatoes, coarsely chopped
  • 1 large cucumber, coarsely chopped
  • 1 (6 ounce) can sliced ripe olives, drained
  • 1 medium red onion, chopped


My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. -Felicia Fiocchi, Vineland, New Jersey

Recipe From

Provided by Taste of Home

Time 25m

Yield 16 servings.


  • Cook spiral pasta and tortellini according to package directions. Drain and rinse in cold water. Place in a large bowl; add the artichokes, broccoli, provolone cheese, salami, peppers, beans, olives, onion and garlic. , Prepare salad dressing according to package directions; pour over salad and toss to coat. Serve immediately or cover and refrigerate.

Contest-Winning Picnic Pasta Salad image

Number Of Ingredients: 13


  • 1 package (12 ounces) tricolor spiral pasta
  • 1 package (10 ounces) refrigerated tricolor tortellini
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, undrained
  • 1/2 pound fresh broccoli florets (about 1-3/4 cups)
  • 12 ounces provolone cheese, cubed
  • 12 ounces hard salami, cubed
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 medium red onion, chopped
  • 4 garlic cloves, minced
  • 2 envelopes Italian salad dressing mix


When I have guests coming over or a busy day ahead, I like to make this salad because I prepare it the day before.

Recipe From

Provided by Taste of Home

Time 15m

Yield 12-16 servings.


  • Cook pasta according to package directions; drain pasta and rinse in cold water. , Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

Marinated Italian Pasta Salad image

Number Of Ingredients: 12


  • 1 package (16 ounces) medium pasta shells
  • 1/4 pound hard salami, cubed
  • 1/4 pound sliced pepperoni, halved
  • 1 block (4 ounces) provolone cheese, cubed
  • 4 medium tomatoes, seeded and chopped
  • 4 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup sliced ripe olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper


This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!

Recipe From

Provided by Shawn C

Time 20m

Yield 10-16 serving(s)


  • Cook pasta according to package directions.
  • Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
  • Mix Ranch dressing with vinegar and oil.
  • Drain pasta well and rinse with cold water, drain well again.
  • Place all ingredients into large bowl and toss well.
  • Refrigerate 12 hours.
  • Toss before serving.
  • **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
  • You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.

Ranch Picnic Pasta Salad image

Number Of Ingredients: 11


  • 1 (16 ounce) package angel hair pasta (break in half) or 1 (12 -16 ounce) package tri-color spiral pasta
  • 4 firm ripe seeded diced tomatoes
  • 1 (2 1/4 ounce) can sliced black olives, drained
  • 2 medium cucumbers, peeled pulp removed and diced
  • 1 small onion, finely diced
  • 1 small green bell pepper, seeded and diced
  • 1 small yellow bell pepper, seeded and diced
  • 3 (1 ounce) packages hidden valley ranch dressing mix
  • 1 (2/3 ounce) package Italian salad dressing mix (prepared as directed on package only using half the oil called for)
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar


Recipe From

Provided by Food Network Kitchen

Time 30m

Yield 8 servings


  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
  • Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.

Italian Deli Pasta Salad image

Number Of Ingredients: 11


  • Kosher salt
  • 1 pound penne
  • 1/3 cup mayonnaise
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 16-ounce jar giardiniera, drained and chopped
  • 5 ounces provolone cheese, diced (1 cup)
  • 5 ounces salami, diced (1 cup)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Freshly ground pepper

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