Best Romano Pasta Salad Recipes

ITALIAN DRESSING PASTA SALAD

Italian Dressing Pasta Salad image

This colorful salad is hearty enough to be a light meal in itself. It's a great make-ahead dish, since the full flavors of the herbs and veggies need a little time to blend. For more tasty ideas, check out these other cold pasta salad recipes.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 36 servings.

Number Of Ingredients 17

Ingredients

2 packages (12 ounces each) tricolor spiral pasta
2 packages (16 ounces each) frozen California-blend vegetables, thawed
2 pints grape tomatoes
1 large zucchini, halved and thinly sliced
1 large yellow summer squash, quartered and thinly sliced
1 large red onion, finely chopped
1 block (8 ounces) cheddar cheese, cubed
1 block (8 ounces) Monterey Jack cheese, cubed
2 packages (4 ounces each) crumbled tomato and basil feta cheese
1 bottle (16 ounces) Italian salad dressing
3 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 teaspoon Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 can (3.8 ounces) sliced ripe olives, drained
Grated Romano cheese, optional

Steps:

Cook pasta according to package directions. Rinse with cold water; drain well. In two large bowls, combine the California vegetables, tomatoes, zucchini, yellow squash, onion, cheeses and pasta. , In a small bowl, combine the salad dressing, parsley, basil, Italian seasoning, seasoned salt and pepper. Pour over pasta mixture; toss to coat. Stir in olives. Cover and refrigerate for 8 hours or overnight. , Toss before serving. Serve with Romano cheese if desired.

Nutrition Facts : Calories 157 calories, Fat 10g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 405mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

ROMANO PASTA SALAD

Romano Pasta Salad image

Nothing unusual but this is the way we like our pasta salad and I wanted to post it mainly for ingredient ratios.

Provided by VA3212

Categories < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces tri-color spiral pasta, cooked as directed
1/2 pint grape tomatoes, quartered
3 inches chunk of sandwich pepperoni, cubed small
3 inches chunk hard salami, cubed small
8 ounces mozzarella cheese, cubed small
1/2 cup chopped red onion
1 cup halved black olives
1/2 cup grated parmesan cheese
16 ounces ken's steak house lite northern italian dressing with basil & romano cheese

Steps:

Combine all ingredients and refrigerate. Check to see if more dressing is needed.

Nutrition Facts : Calories 380.2, Fat 17.4, SaturatedFat 9.9, Cholesterol 57.9, Sodium 736.7, Carbohydrate 32.3, Fiber 1.8, Sugar 1.5, Protein 23

ROMAN SALAD WITH PASTA

Roman Salad With Pasta image

Provided by Molly O'Neill

Categories easy, lunch, pastas, appetizer, main course, side dish

Time 25m

Yield 6 main course servings or 12 side-dish servings

Number Of Ingredients 6

Ingredients

5 large ripe tomatoes, cut into 1/2-inch dice
1 red onion, peeled and minced
1 bunch basil, rinsed and torn
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 pound rigatoni

Steps:

In a large bowl, toss together the tomatoes, onion, basil, 2 teaspoons salt and pepper. Let stand at least 2 hours.
Bring a large pot of lightly salted water to boil. Add the rigatoni and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad, season with additional salt and pepper to taste and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 1 gram, Fiber 3 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 5 grams