Best Spicy Italian Pasta Salad With Ham And Pepperoncini Recipes

ITALIAN HAM AND PASTA SALAD

Italian Ham and Pasta Salad image

Bow-tie pasta is the start of a hearty salad with broccoli, ham and bell pepper in an Italian dressing that you make from scratch.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 6

Number Of Ingredients 16

Ingredients

1 box (9 oz) Frozen Broccoli Cuts
3 1/2 cups uncooked bow-tie (farfalle) pasta (7 oz)
1 lb cooked ham, cut into julienne strips
1/2 medium green bell pepper, chopped (1/2 cup)
2 tablespoons finely chopped onions
1/4 cup grated Parmesan cheese
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1 teaspoon ground mustard
1/8 teaspoon pepper
2 tablespoons lemon juice
2 tablespoons white vinegar
1 clove garlic, finely chopped

Steps:

Cook broccoli and pasta separately as directed on packages; drain. Rinse pasta with cold water; drain.
In large bowl, mix all dressing ingredients until well blended. Add broccoli, pasta and all remaining salad ingredients to dressing; toss gently to mix. Cover and refrigerate at least 6 hours or until chilled.

Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 45 mg, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1210 mg

LINDA'S ITALIAN SALAD WITH SPICY ITALIAN DRESSING

Linda's Italian Salad With Spicy Italian Dressing image

This is one of my creations that I served with Chicken and Veal Marsala, Fettuccini Alfredo, and Italian Garlic Bread for a dinner I had with company last winter... It was a perfect salad to serve with my special Italian dinner!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 18

Ingredients

2 cups fresh spinach
3 cups red leaf lettuce, torn
1/2 head romaine lettuce, lg. stems removed, then torn
1 red pepper, cut into thin strips
1 medium red onion, sliced, then each slice cut into thirds
2 (8 ounce) cans quartered artichokes, drained
6 pepperoncini peppers, cut in half
3 plum tomatoes, cut into slices, then cut in half
1 (14 ounce) can black olives, cut in half
salt and pepper, to taste
garlic and herbed croutons (optional)
parmigiano-reggiano cheese (optional)
1/2 cup canola oil, I used extra virgin olive oil
1/3 cup vinegar, I used white
1 tablespoon sugar
1 teaspoon fresh thyme, I used 2 teaspoons of dried my friend made
1/2 teaspoon dry mustard
2 garlic cloves, minced

Steps:

Salad:.
Add greens to a lg. salad bowl. Mix well.
Add peppers, onions, artichokes, pepperocini peppers, tomatoes and black olives. Mix well with salad forks or with your hands.
Season with salt and pepper.
Make dressing.
Makes 8 servings.
Dressing:.
Mix oil, vinegar, sugar, thyme, dry mustard and garlic together well in a bowl with a whisk.
Add to salad mix right before serving, and mix well with salad forks.
Add Parmigiano Reggiano, if using.
Top with croutons, and serve.

Nutrition Facts : Calories 249.9, Fat 19.4, SaturatedFat 1.8, Sodium 1075, Carbohydrate 18.7, Fiber 7.3, Sugar 6.3, Protein 4.2

SPICY ITALIAN SALAD

Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories Salad Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g