Difficulty Medium
Cook Time 30 min
Heat Medium 🌶🌶
Pimping Pasta Salad is a vibrant medley that takes your taste buds on a delightful journey with tri-color rigatoni and orzo. Loaded with shredded pepper jack cheese, roasted garlic, and fresh veggies, this dish is dressed in a light yet tangy vinaigrette. The combination of textures and flavors makes it a perfect side or a light meal that’s both refreshing and satisfying!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 1 cup tri-color rigatoni 1 cup tri-color orzo pasta 1 cup shredded Pepper Jack cheese 1 cup crumbled feta cheese 1/2 cup Kalamata olives, pitted and sliced 1/2 medium red onion, diced 1 red bell pepper, diced 1 cup cherry tomatoes, halved 1 cucumber, diced 1 cup pepperoni slices 1 cup salami chunks 1/4 cup fresh basil, chopped 1 teaspoon Italian seasoning 1/2 cup Italian or Greek dressing 2 tablespoons lemon juice 1/2 teaspoon black pepper 1 head of garlic, roasted Directions 1 Cook the tri-color rigatoni and tri-color orzo pasta according to package instructions until al dente. Drain and let cool. 2 While the pasta is cooling, prepare the roasted garlic by removing the cloves from the head and mashing them with a fork. 3 In a large bowl, combine the cooled pasta, shredded Pepper Jack cheese, crumbled feta, Kalamata olives, red onion, red bell pepper, cherry tomatoes, cucumber, pepperoni, salami, and fresh basil. 4 In a separate small bowl, mix together the roasted garlic, Italian seasoning, Italian or Greek dressing, lemon juice, and black pepper. 5 Pour the dressing mixture over the pasta salad and toss everything together until well coated. 6 Cover and refrigerate for at least 30 minutes to let the flavors meld together. 7 Serve chilled or at room temperature.
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