Mary Anne’s Savory Pasta Salad - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Savory Pasta Salad

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Oh the joys of summer! All summer long my family and I love eating the plentiful bounties of this awesome season. This savory pasta salad has been a mainstay at our table for years, and, I might add, not just during the good old summertime. We love this salad all year long! However, when it hot and muggy, this is the perfect salad for those summer picnics, pool parties, church suppers, or as the main meal at supper time.

1 package (16 ounces) tri-color or regular spiral pasta

2 cups diced red, orange, or yellow bell peppers

1 pint cherry or grape tomatoes, halved

1 medium red onion, sliced into thin rings or diced

2 stalks green onion (scallions) sliced, optional

1 can (15 ounces) garbanzo beans, cannellini or chickpeas, rinsed and drained

1 jar artichoke hearts, drained and sliced

8 ounces thinly sliced salami and then halved

8 ounces thinly sliced pepperoni and then halved

4-6 ounces mozzarella or provolone cheese, cubed

1 1/2 cups pitted ripe black or kalamata olives, halved

1 cup mild jar peppers, sliced into rings


12 Tablespoons (3/4 cup) extra virgin olive oil

3 Tablespoons fresh lemon juice

2 Tablespoons red wine vinegar

2-4 garlic cloves, minced, use the greater amount if you love garlic

2 teaspoons dried oregano

2 Tablespoons grated Parmesan cheese

2 teaspoons granulated sugar, for a less tart dressing, optional

Salt and freshly ground black pepper, to taste

  • Cook pasta according to package directions. Drain; rinse with cold water. In a large salad or pasta bowl, combine pasta, bell peppers, tomatoes, onions, beans, artichoke hearts, salami, pepperoni, cheese and olives. Set aside briefly.
  • In a small bowl whisk olive oil, lemon juice, vinegar, cloves, oregano, cheese and sugar, if using, together until blended. Season to taste with salt and pepper. Whisk dressing ingredients together until blended. Pour half of the dressing immediately over the salad. Refrigerate, covered, 4 hours or overnight. Remove from refrigerator and pour the remaining salad dressing over salad. Mix well.

Serves 8-10 as a main meal or 24 side servings.

Note: You can add or delete ingredients; make this salad to fit your family’s individual tastes!

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