Casa M Pasta Salad.
Hot pasta soaks up dressing while it cools, then gets loaded with roasted peppers, olives, artichokes, and fresh mozzarella—tastes better tomorrow
Hot pasta soaks up dressing while it cools, then gets loaded with roasted peppers, olives, artichokes, and fresh mozzarella—tastes better tomorrow
Ingredients
Ingredients
- FOR THE PASTA SALAD:
- 1 pound dry pasta (penne or farfalle)
- 12 ounces Italian salad dressing
- PULLING IT ALL TOGETHER:
- 12 ounce jar of roasted red pepper, drained, diced
- 4 ounces black olives, drained, sliced
- 8 ounce can of mushrooms, drained, sliced
- 14 ounce can of artichokes in brine, drained, quartered
- 8 ounces cherry tomatoes, washed, quartered
- 8 ounces fresh Mozzarella cheese balls, cherry sized, drained
- 4 ounces pepperoni stick, diced
- 4 ounces pepperoncini peppers, drained (reserve the liquid), diced
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1/2 Tablespoon Casa M Spice Co® Cattle Drive®
Method
-
01
Boil pasta in salted water until al dente
11 minCheck package for exact timing; taste to confirm doneness.
-
02
Drain pasta and toss hot with Italian dressing
3 minCoating hot pasta helps it absorb dressing.
-
03
Let dressed pasta cool to room temperature
20 minThe pasta will keep absorbing that dressing as it cools, so don't rush it — you want it to drink deep while it's still hot, then come down to room temperature so the flavors set in without the oil breaking. Stir it once or twice so every strand gets coated evenly.
-
04
Prep all vegetables, cheese, meats and drain items
12 minSlice olives, quarter tomatoes, dice pepperoni and peppers, quarter artichokes.
-
05
Check dressing level and add more if needed
2 minWant a small pool of dressing at bottom of bowl.
-
06
Add all ingredients to bowl and season to taste
5 minAdjust acidity with reserved pepperoncini liquid if desired.
-
07
Chill in refrigerator for at least 4 hours
240 minMix well before serving cold.
From Mike's Notebook
Dress the pasta while it's hot so it actually absorbs the dressing, not just sits on the surface.
Drain every canned and jarred ingredient thoroughly — excess liquid drowns the salad overnight.
Make it a day ahead; the flavors marry and mozzarella softens into the whole thing.