The Tailgater's Handbook Recipes

Italian Pasta Salad

Here’s a great recipe that can be kept “food safe” for your tailgate this season, even in the warm weather.  It’s Italian Pasta Salad.
1 lb. of your favorite pasta
6 oz. DW can extra-large pitted black olives
1 Green pepper
1 cup pepperoni and salami mixed (about ¾ Lb. total)
1 ½ cups grape tomatoes
1 ½ cups creamy Italian salad dressing
¾ lb. stronger Italian cheese (see your cheese monger for a suggestion with a tasting)
¾ cup sour cream
Fresh basil leaves
Mix sour cream and salad dressing in a bowl, cover and let it meld in the refrigerator overnight. Cook the pasta andante (approx. 7 minutes).  Drain it and remove to a large mixing bowl to cool. Cover the bowl with clear wrap and refrigerate it while continuing your preparation.
Wash, clean and chop the green pepper into small rectangles. Wash the tomatoes and cut them in half lengthwise. Drain the olives and cut them in half lengthwise.  Cube the salami and peperoni into small pieces. Keep these items in bowls to add to the pasta when ready.
Set to pasta bowl out. Add the chopped and halved ingredients one at a time.  Add the sour cream and dressing and stir the mixture together.  Top with chopped fresh basil. Pack the mixture into a large serve and seal container and refrigerate it until packing it into your food cooler for your trip to the game.

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