Difficulty Hard
Cook Time 15 min
Heat None
Bright and refreshing, this Tomato Pasta Salad is a delightful medley of rotini pasta, sautéed garlic, and zesty tomato paste. Tossed in a drizzle of olive oil and finished with a hint of butter, it's a perfect balance of flavors. With its vibrant colors and satisfying textures, this salad is a sure way to impress at any picnic or gathering.
✨ AI Summary Step-by-Step Cooking Guide Ingredients 1 lb rotini pasta 6 oz pepperoni, sliced 2 cups shredded rotisserie chicken 1 large cucumber, diced 2 large tomatoes, diced 1/2 red onion, finely diced 1 red bell pepper, diced 1 cup corn (fresh, canned, or thawed frozen) 1/4 cup fresh parsley, chopped 1 cup crumbled feta cheese 1/2 cup sliced pepperoncini peppers (optional) 1/2 cup olive oil 1/2 cup Italian dressing 6 cloves garlic, minced 1/4 cup finely diced onion 1/2 cup tomato paste 3 tablespoons lemon juice 2 tablespoons butter 1/4 cup mayonnaise 2 tablespoons sugar 2 tablespoons Italian seasoning Directions 1 Cook rotini pasta according to package directions until al dente. Drain and rinse with cold water, then set aside to cool completely. 2 Make the sauce: In a medium saucepan over medium heat, melt butter and sauté garlic and diced onions until softened, about 3 minutes. Stir in tomato paste, olive oil, Italian dressing, lemon juice, sugar, and Italian seasoning. Simmer for 5 minutes, then remove from heat and whisk in mayonnaise. Let cool to room temperature. 3 In a large bowl, combine cooled pasta, pepperoni, chicken, cucumber, tomatoes, red onion, bell pepper, corn, and parsley. 4 Pour the cooled sauce over the pasta mixture and toss until everything is well coated. Fold in feta cheese and pepperoncini if using. 5 Cover and refrigerate for at least 1 hour before serving to let flavors meld. Toss again before serving and adjust seasoning if needed.
Reviews Loading reviews...
