Pasta Salad Italiano

Many years ago, I clipped this recipe from the back of a pasta box. I’m so glad I did, as I have since been unable to find this recipe anywhere. I am always in favor of fresh ingredients, whenever possible. However, this is one of those “rare” recipes that actually tastes better using dried herbs and prepared garlic. I tried to substitute fresh garlic and basil, but the results were disappointing. It actually “mellowed” the flavors. Go figure. Just goes to show that sometimes “simple” is better. Preparation may be simple, but there is nothing simple about the taste. Red wine vinaigrette, infused with a brazen blast of garlic and basil, and a hint of crushed red peppers (for a subtle heat), meld together creating a bold taste of Italy. This is a perfect pasta salad for pot-lucks, barbeques, football parties, tailgating, anytime you need a quick and flavorful side dish. Paired with a glass of wine, you can just imagine yourself dining in an outdoor café in Italy.

As I said, preparation is a breeze. Cook, drain and cool pasta. Penne pasta works well for this recipe.

In small bowl, combine red wine vinaigrette, basil, garlic, crushed red pepper flakes and salt. Whisk together to combine.

Meanwhile seed and chop Roma tomatoes. I like to fully remove the pulp of the tomato. If you leave it in, it will water down the pasta. (Can’t have good leftovers if the pasta is watered down.) The easiest way to remove the pulp is to cut the tomato in half lengthwise, then, using a spoon, scoop out the pulp. Then just dice up the shell of the tomatoes. It’s also more visually appetizing when added to the salad without the pulp.

Pour the vinaigrette mixture over the cooked pasta, stirring well to combine. Add chopped tomatoes and stir again. You can leave some set aside to use as a garnish before serving.

Serve chilled, or at room temperature. Garnish with additional chopped tomatoes (optional) and grated Parmesan cheese.

PASTA SALAD ITALIANO
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 1 package (16-oz) penne pasta, cooked, drained and cooled
• 1 cup (8-oz) red wine vinaigrette dressing, plus more to "freshen up" pasta before serving
• 3 Tablespoons dried basil leaves
• 1-1/2 Tablespoons minced garlic            
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 6 Roma tomatoes, seeded and chopped
• 1/3 cup grated Parmesan cheese             

DIRECTIONS:

1. In small bowl, whisk together wine vinaigrette dressing, basil, garlic, crushed red pepper and salt.
2. Pour vinaigrette mixture over prepared pasta; stirring well to combine. Add chopped tomatoes and
    stir again to evenly distribute.
3. Before serving, stir pasta again and add more red wine vinaigrette dressing, if needed.  Sprinkle
    Parmesan cheese over pasta; toss.
4. Serve chilled or at room temperature.