Pasta Salad packed with high protein foods, delicious and good for you.
It is so cold and snowy here in WV that I could eat a warm bowl of homemade soup every day. For the past 2 weeks my husband has been asking me to make a pasta salad. I usually fixed this in the summer or when I need to take something to a covered dish event to feed a large crowd. My original recipe serves about 10 people.
To please my husband, I made this for my downsized recipe this week.
I call this dish Protein Packed Pasta Salad because of the different meats and cheeses in it. It is a colorful dish and makes a great side.
I like to buy the meats and cheeses from the deli so that I can get thick pieces and cut them into cubes.
Boil the pasta, drain and set aside to cool. Place in serving bowl.
Cut the peppers into small pieces and add to pasta.
Cut the ham, salami, and cheeses into 1/2-inch cubes and add to pasta.
Cut tomatoes in half and add to bowl.
Add the dressing slowly, tossing to coat all ingredients.
Cover and chill at least 4 hours.
Gently toss salad prior to serving, drizzle additional dressing if needed.
- 1 1/2 cups rotini pasta
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1 slice deli ham, cut thick (4 oz)
- 1 slice cooked salami, cut thick (4oz)
- 1/4 cup mini pepperoni pieces (or 5 pizza style slices, cut in half)
- 4 oz chunk colby cheese
- 4 oz chunk provolone cheese
- 5 cherry tomatoes, cut in half
- 1/2-3/4 cup zesty Italian dressing
- Boil rotini in salted water as directed on box, about 12 minutes; drain and cool. Place pasta in serving bowl.
- Add peppers to pasta. Cut ham, salami, colby and provolone cheese into 1/2-inch cubes. Add these ingredients, along with the pepperoni and tomatoes to pasta bowl.
- Add the Italian dressing slowly, tossing ingredients to coat all ingredients.
- Cover and chill at least 4 hours. Gently toss pasta again prior to serving.
- May need to add a small amount of dressing after the pasta salad sets to chill if it seems a little dry.