It's a Civic Holiday here in most of Canada, which essentially means an excuse to give us all a long weekend in August because hey - we don't have a real holiday to give us the day off! We're spending our "extra day" finally finishing up the menial chores in the garden, basement, garage and kitchen, but I know a good amount of my fellow Canadians that are still living it up at the cottage, boat or at family gatherings and picnics.
It's been a looooong time since I last participated in Ruth's blog event Presto Pasta Nights, but this salad was just so summery that I had to share. Be sure to check out her blog (she's host this week) on Friday for all the other noodley nosh!
Italian Salami Pasta Salad
Makes 16 generous servings
1 tbsp olive oil
1 cup diced Vidalia onion
2 large garlic cloves, minced
1 tsp garlic powder
3 cups broccoli florets
1 red bell pepper, cut into ¾” pieces
1 zucchini, cut into ¾” cubes
¼ cup dry white wine
¾ lb spicy Italian hard salami, cut into ¾” cubes (we used this one by Le Sauciflard)
1 pint halved grape tomatoes
1 pound tri-color rotini (we used Giardino)
1 tbsp salt
½ cup drained chopped black olives, optional
½ cup Parmesan vinaigrette (see below)
- Heat oil in a skillet over medium high heat.
- Add onion and garlic; sauté until translucent, about 5 minutes.
- Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes.
- Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
- Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables.
- Add olives and dressing. Stir to coat well and season with salt and pepper to taste.
Amount Per Serving (including olives)
Calories: 223.6 Total Fat: 8.4 g
Cholesterol: 21.9 mg
Sodium: 418.5 mg
Total Carbs: 26.4 g
Dietary Fiber: 2.5 g
Protein: 10.6 g
Lemon Parmesan Vinaigrette
1 cup, 16 (1-tablespoon) servings
¼ cup fresh lemon juice
1 tsp lemon zest
2 tbsp white wine vinegar
¼ tsp salt
¼ tsp black pepper
1 tbsp sugar
¼ cup finely grated Parmesan
¼ cup extra virgin olive oil
- Whisk all ingredients except for oil until well combined.
- Slowly drizzle in the oil, whisking constantly until the mixture is combined.
- Store dressing in a covered container in the refrigerator for up to 3 weeks.
Amount Per Tablespoon
Calories: 41.4
Total Fat: 3.8 g
Cholesterol: 1.2 mg
Sodium: 29.2 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.0 g
Protein: 0.7 g
Calories: 41.4
Total Fat: 3.8 g
Cholesterol: 1.2 mg
Sodium: 29.2 mg
Total Carbs: 1.2 g
Dietary Fiber: 0.0 g
Protein: 0.7 g
Boy, this pasta salad looks full of magnificent flavor! Nothing worse than a dull tasting one...I'm afraid of how many helpings I might eat if I made this :)
ReplyDeleteThis is my idea of a perfect summer supper. Thanks for sharing with Presto Pasta Nights. Welcome back and I do hope to see you around often.
ReplyDeleteUm, hello! LOOK AT THAT BROCCOLI! I didn't even read your post. I just saw that broccoli...
ReplyDeletehaha jk I did read your post. After I saw that broccoli LOL But that last picture really does reel me in. Your mom is missing out if she doesn't trust your recipes!