This was one of my mom’s favorite things to make for my brothers and I. She could make a huge container of it and we would eat it all week long for lunch. My addiction to pasta is real guys. I could eat it every day if I was given the opportunity. This pasta salad is a little different than my mom used to make, it has no lunch meats like salami, pepperoni and ham because I’ve realized after you add all the veggies and pickled peppers you really don’t need it. Without them you save on calories, cholesterol and fat!
When I was browsing the internet I found that many bloggers have a different interpretation of Italian pasta salad, there’s no “one way is the right way” type deal. I love recipes like this because they’re sort of do it yourself and it’s hard to mess up. You just add all the things you love and voila, you have amazing pasta salad.
There were a few things I decided to add that were a little untraditional like canned artichoke hearts and yellow bell peppers. I was surprised that more recipes didn’t include these.After making this a couple times and I find that it’s best to leave the dressing off until serving it. Otherwise the pasta absorbs all of the dressing and the texture and taste becomes weird in my opinion.
So when you get in your kitchen, let this recipe inspire you to create something you love. Try some new vegetables this time like broccoli, banana peppers, or artichokes. Once you top it off with your favorite Italian dressing it will all come together be as delicious as ever. Be creative and enjoy!
- 1 16oz package cooked pasta - I used rotini
- 1 head broccoli chopped
- 1 can sliced olives
- 1 orange pepper chopped
- 2 roma tomatoes
- ½ cup sliced artichoke hearts
- ½ cup chopped banana peppers
- ½ cup chopped red onion
- Italian dressing to taste
- Combine all the ingredients except for Italian dressing into a large bowl
- Add Italian dressing before serving