Tuesday, April 28, 2009

Tri-Color Italian Rotini Pasta Salad

Tri-color rotini pasta salad is paired with red onion, celery, green and red bell pepper, black olives, chopped tomato and dressed with an Italian dressing.

Tri-Color Italian Rotini Pasta Salad

Here's another pasta salad for the recipe box. The first one I posted was a Creamy Pasta Salad version, and my attempt at duplicating a local restaurant's menu item. This one is made using Italian dressing and no mayonnaise.

In my thinking, the vegetables listed are the basics and to be added upon - of course, you can mix and match whatever veggies are your own favorites, or what you happen to have on hand or find at the market. Focus on fresh, raw veggies for the most part - though a handful of frozen peas are great - and preferably what's in season.

This is a fantastic pasta salad for when those peppers and tomatoes start to come in. This time I threw in some of that baby corn I had leftover from doing my Spicy Chicken & Veggie Stir Fry {times two already}, and a bit of sliced radish.

I like to have chunks of crunchy veggies in my pasta salad, but chop as thin as you like! You can also switch up the pasta - I like the tri-color rotini pasta for this recipe, but wagon wheels or shells are nice too. I also use the Good Seasons envelope seasoning to make up my own Italian dressing, but a bottled commercial dressing works great.

By the way, this pasta salad is great on its own but fantastic as written with boiled shrimp tossed in. Just add in 3/4ths to 1 full pound of boiled, peeled shrimp at the end, right before chilling. I just didn't have any shrimp thawed when I decided I wanted some pasta salad, or you can bet it sure would have been in here! Glad shrimp season is about to open - we are running low!

Recipe: Tri-Color Italian Rotini Pasta Salad

©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 6 hours | Yield: About 4 to 6 servings

  • 1 pound package of tri-color rotini pasta
  • 1/2 of a medium red onion, chopped
  • 1 stalk of celery, chopped
  • 1/2 of a medium green bell pepper, chopped
  • 1/2 of a medium red bell pepper, chopped
  • 1 can of medium pitted black olives, sliced
  • 1 cup of commercial or homemade Italian dressing
  • 1 tomato, seeded and chopped
  • Parmesan cheese, to garnish
  • Crumbled bacon, to garnish, optional

Boil the pasta al dente according to package directions. Drain, rinse well and set aside.

To the drained pasta, add all of the chopped vegetables, except for the tomatoes. Stir in the Italian dressing and mix all together well. Add the cooked and cooled shrimp and gently toss. Cover and refrigerate for 6 hours or overnight.

Just before serving, add the chopped tomato, toss and then sprinkle the top with Parmesan cheese and crumbled bacon, because everything is better with bacon! Store in the fridge and refresh with additional Italian dressing as needed.

Cook's Notes: Add in 1 pound of boiled shrimp, fresh or frozen; boil in water, salt, liquid crab boil and lemon for about 4 minutes or until shrimp turns pink. Drain and set aside to cool; peel. You'll add these at the end. If you're using the frozen precooked shrimp, you'll just need to thaw them, then add them in. To make this Lent friendly, omit the bacon.

Source: http://www.deepsouthdish.com

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Posted by on April 28, 2009
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  1. hellllllllo summer! Perfect recipe to come home to after the beach !!!! YIPPEE.

  2. I have that recipe and I am mad at myself for not thinking of adding shrimp to it!!

  3. Well, don't be mad! Just get ya some shrimp!!!

  4. Oh yes this is perfect for summer and all those garden veggies I just planted!!

  5. Hey Mary, This is a great recipe! I make this one with spinach & cheese tortelloni- you know the bigger tortellini in a box.

  6. You're right, great minds run together! I just love this in the summertime!

  7. mmm... This sounds so yummy!! I just might have to try it!

  8. I like the idea of using pepperoni Katherine - wish I had seen your pasta salad before I posted and I sure would have added it since I didn't have shrimp. I think that would add a nice 'pep' to it! {oh, that just came out lol.. I crack me up sometimes}

    Welcome Rebekah!

  9. This sounds like the perfect all in one spring/summer meal, and it looks so colorful to boot. Nicely done, sounds delicious, Mary!

  10. I make the Pasta salad for every party in our family. Very much like yours, (and I have put pepperoni before) But, I found the key to making mine good is lots of the grated Parmesan cheese, (not the powdered stuff) Think I will add the tomato next time! Thanks!


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