Wednesday, June 2, 2010

Italian Pasta Salad

Memorial Day has come and gone and, for us, so has the rain....

Despite the torrential downpour that threatened to ruin our Memorial Day bbq, we stayed strong and kept the party going - even if it meant barbecuing under an umbrella and eating inside.

After all, good food and good company is what really makes the day special right? So I thought I'd share the Italian pasta salad (my sis-in-law's recipe) that I brought to our friend's bbq...


1/2 cup black olives - sliced
1/2 cup cherry or grape tomatoes - halved
1/2 block fresh mozarella - cubed
2 lbs. tricolor rotini
1/4 cup Italian vinaigrette dressing of your choice
1-2 chicken breasts - cubed
sea salt and cracked black pepper to taste

I had grilled up some Italian seasoned chicken breasts the night before, so cubing up the leftovers was super easy! The I combined all my ingredients (after the pasta cooled of course) and tossed in the salad dressing. Use as much or as little dressing as you like. Way easy and very tasty. The perfect side for an Italian bbq! Now, Mangia!


Kathryn said...

sounds yummy, we already make a "greek" version of this with feta, I'll try yours this weekend

una mamma italiana said...

mmm...I LOVE Greek food simply because of the cheese!!! Let me know how it turns out!

Italiener Muenchen said...

This recipe calls for Italian pasta, 3-4 strips of bacon or lard, 1 egg, 1 / 4 cup of cream and cheese. Now, variations of this Italian pasta recipe is enhanced by using fresh pasta or spaghetti. Cook the pasta until the desired level of maturity and discharge. Meanwhile fry the bacon for about 5 minutes or until crisp, if you prefer. Mash a clove of garlic until the cake inside the bowl and wipe the extra flavor. Beat together eggs and cream. Place drained pasta in a bowl rubbed with garlic. Pour the pasta and cream. In short launch to coat. Add bacon and cheese. They were evenly coat the pasta. Serve with Parmesan cheese curls, cheese or Romano. So more charm, try the native as Fontina cheese. Garnish lightly with freshly ground pepper.

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