Pasta Salad
This pasta salad recipe is perfect for any occasion - from picnics to potlucks. Pantanella pasta is tossed with garlic sausage, sweet peppers, peas, celery, and other veggies, then dressed in a flavorful blend of olive oil, vinegar, salt, and pepper.
Course: SidesCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Total time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
Pantanella pasta
Peas
Celery
Endives
Mild Sweet Peppers (Red/Yellow)
Cucumber
Green Onion
Tomato
Radicchio
Capers
Salt
Pepper
Red Wine or and/or Balsamic Vinegar
Olive Oil
Parmigiano-Reggiano Cheese
Directions
- Bring a pot of salted water to a boil. Cook a 1lb pack of Pantanella pasta or any other short-length pasta until Al Dente. Set aside for cooling.
- Using a double boiler or a steamer, steam about a cup of peas until vibrant green.
- Wash and chop all of your vegetables and desired amount of Capital Garlic sausage into thin strips.
- Add everything together in a mixing/serving bowl, along with some rinsed capers.
- Pour enough olive oil into the bowl to make sure all the pasta and veggies are evenly coated. Add Salt, Pepper, and Vinegar to taste. (Mariano uses a blend of balsamic vinegar and red wine vinegar)
- Top with Parmigiano Reggiano cheese, and serve warm or cold. (an hour in the fridge will make all the veggies crisp and delicious)
