Best Viva Italia Pasta Salad Recipes

QUICK ITALIAN PASTA SALAD

Quick Italian Pasta Salad image

A quick and flavorful pasta salad with salami and bell peppers.

Provided by Trish

Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 10

Ingredients

1 (12 ounce) package tri-color rotini pasta
¾ pound Italian salami, finely diced
½ green bell pepper, sliced
½ red bell pepper, sliced
½ red onion, chopped
1 cup Italian-style salad dressing
1 (6 ounce) can sliced black olives
8 ounces small fresh mozzarella balls (ciliegine)
3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
½ cup shredded Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g

VIVA ITALIA PASTA SALAD

Viva Italia Pasta Salad image

I LOVE, love, love making up pasta salads. This one is very hearty with the meats & mix of veggies. If you prefer grape tomatoes, omit the red peppers. I also have added some chopped sundried tomatoes to this recipe w/ rave reviews.

Provided by Michelle Koletar/Mertz

Categories Salads

Time 55m

Number Of Ingredients 12

Ingredients

16 oz. box preferred pasta (i like the trio italian)
6.5 oz jar(s) marinated artichokes, very well drained & cut in chunks d
6 oz can large black olives, drained well
20 slice good quality pepperoni, cut in half
20 slice genoa salami, cut in half, or about 1/3 lb cut in chunks
8 oz jar, roasted red peppers, cut in chunks
2 green peppers, cut in chunks
1 onion
1/3 c parmesan cheese, grated
8 oz sharp white cheddar, cut in chunks
16 oz bottle italian dressing (kraft viva italian is my fav)
italian spices, basil, salt, pepper

Steps:

1. Cook pasta to firm (according to box directions). I cook in a whole peeled onion for flavor, Kosher salt, & some of the Italian dressing instead of plain olive oil.
2. Make sure your roasted red peppers, artichokes, and sundried tomatoes if using, are well drained. (I drain them, then squeeze thru paper towels.)
3. Drain pasta & add about 1/2 cup of Italian dressing. Stir well & refrigerate to cool for about 30 mins.
4. Meanwhile, cut up all veggies & add some Italian dressing to them & stir. (I throw everything in a big stockpot for ample room to stir & add.)
5. Add pasta & then season w/ ground black pepper, parmesan, basil & Italian seasonings. Stir & add more dressing.
6. Refrigerate for about 2 hours, then stir again, & add sharp cheese chunks. Add more dressing, if needed. I normally make this the night before if it's for earlier in the day next day or early morning if I am using it that night. Get pasta out of fridge about 30 mins before using to stir & taste. I sprinkle parm on the top of the bowl too, & have added fresh basil leaves around the edges as a nice garnish. Add more dressing if needed. Enjoy!