oreoez.blogg.se - Easy macaroni salad with little pepperoni

Olives are optional, and I actually don’t love olives, but I loved them in this salad!

Olives: I use whole olives and then chop them because they are juicer and tend to hold together better but you can use sliced olives if you prefer.

Tomatoes: Don’t substitute the cherry tomatoes for Roma or another variety because they will fall apart in the salad.

Cucumber: You can substitute the slicing cucumber for an English cucumber and then you don’t have to peel it.You can use any type of cheese tortellini and even think sausage tortellini would be yummy! Tortellini: I use fresh refrigerated tortellini.Italian Dressing: I beg you not to, but if you must use premade Italian Dressing, then your salad will need about ¾-1 cup.It’s hearty, comforting and refreshing all at the same time and belongs on your table all spring and summer long – starting this Memorial Day! This Italian Pasta Salad recipe is loaded with cheesy, pillowy tortellini, salami, mozzarella, olives, bell peppers, pepperoncinis, tomatoes and cucumbers then smothered in bright and tangy Italian Dressing. It’s a quick chop and throw together side.It’s easy to customize with your favorite add-ins or simply by what you have in the refrigerator.

Taste even better the next day (I was eating it for breakfast).It is delish eaten right away (soooo hard not to!).But what if you could have the best of both worlds? Enter Italian Pasta Salad! I love my Italian food in the winter months from Chicken Parmesan to Sun-Dried Tomato Pasta, and Shrimp Fettuccine, And I love my summer food too from pineapple salsa, corn on the cob, baked beans, and sweet cornbread.