Recipe|Italian Pasta Salad Supremo with Primavera Toast

It’s nothing better than going out to a nice restaurant and eating great food with family or friends. It’s even better when you can get that same great restaurant food at home. We’re so grateful for this recipe shared by Olive Garden. Hope you enjoy!

Soup, Salad & Breadsticks Olive Garden

Soup, Salad & Breadsticks
Olive Garden

INGREDIENTS

PASTA SALAD

12 oz tri-color rotini pasta (or your favorite small pasta), cooked according to package directions

1 cup green pepper, medium diced

1 cup red pepper, medium diced

2 fresh roma tomatoes, seeds removed, diced

1 Tbsp fresh garlic, chopped

3 Tbsp sundried tomatoes

1/2 cup fresh basil, chopped

1/2 lb Genoa salami, julienne cut

1/2 lb Capicola ham, julienne cut

1/2 cup roasted red peppers, medium diced

1/4 cup Parmesan cheese

1/4 cup Romano cheese

3/4 cup extra virgin olive oil

3/4 cup balsamic vinegar

Salt and fresh ground black pepper to taste

SPREAD FOR TOAST

2 cups mayonnaise

1 green onions, thin sliced

1 Tbsp fresh garlic, chopped

1/2 cups Parmesan cheese

Paprika as needed

MISC

1 loaf Italian bread, sliced

Basil leaves

Spring mix lettuce greens

Grape tomatoes (as needed)

PROCEDURES
Pre-heat oven to 350ºF.

  1. COMBINEall pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.
  2. COMBINEmayonnaise, green onions and garlic together in a separate bowl.
  3. TOASTItalian bread slices lightly. Turn bread over. Spread mayonnaise mixture on untoasted side. Sprinkle with Parmesan Cheese and paprika.
  4. BAKEfor 6-8 minutes or until lightly brown.

PLATING SUGGESTION

  1. PLACEa layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate.
  2. DECORATEplate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.

Source: Olive Garden

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