Wednesday, May 13, 2009

Olive Garden's Italian Pasta Salad Supremo with Primavera Toast

It's good to be back and cooking again. Thanks for the prayers and kind thoughts sent my way.

This is a delicious spring Pasta Salad from THE OLIVE GARDEN'S own kitchen.

This takes about 30 minutes to prepare also is a great luncheon meal to serve when you are expecting guests.

You will need:

12 oz tri-color rotini pasta (or your favorite small pasta), cooked according to package directions
1 cup green pepper, medium diced
1 cup red pepper, medium diced
2 fresh roma tomatoes, seeds removed, diced
1 Tbsp fresh garlic, chopped
3 Tbsp sundried tomatoes
1/2 cup fresh basil, chopped
1/2 lb Genoa salami, julienne cut
1/2 lb ham, julienne cut
1/2 cup roasted red peppers, medium diced
1/4 cup Parmesan cheese
1/4 cup Romano cheese
3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
Salt and fresh ground black pepper to taste

2 cups mayonnaise
1 green onions, thin sliced
1 Tbsp fresh garlic, chopped
1/2 cups Parmesan cheese
Paprika as needed

1 loaf Italian bread, sliced
Basil leaves
Spring mix lettuce greens
Grape tomatoes (as needed)

Pre-heat oven to 350ºF.

COMBINE all pasta salad ingredients in a large mixing bowl. Mix evenly and chill until ready to serve.

COMBINE mayonnaise, green onions and garlic together in a separate bowl.
TOAST Italian bread slices lightly. Turn bread over. Spread mayonnaise mixture on untoasted side. Sprinkle with Parmesan Cheese and paprika.

BAKE for 6-8 minutes or until lightly brown.


PLACE a layer of spring mix lettuce greens on a chilled salad plate. Place a 1-cup portion of pasta salad in center of plate.
DECORATE plate with grape tomatoes and toast. Garnish with basil leaves on top of salad. Sprinkle with Parmesan cheese.


  1. Sherri- This loks delicious. I love trying new pasta salds. This could be a meal, so yummy!

  2. Welcome back Sherri! I hope you are doing well. This looks fantastic!

  3. Oh, that sounds GOOD!!! I haven't made a pasta salad in forever, but...I think I hear this one calling my name :D

  4. Sounds great!... and welcome back!

  5. Hi Sherri!

    Glad everything is going OK. The pasta salad looks incredible. I love the toast recipe! YUMMY!

  6. Pasta has been decided, it is important to cook properly. Using less than fifty five or six gallons of water per pound of pasta. Contrary to popular belief, add a pinch of salt in the pot, does not prevent the capture, but acts only as a condiment. Make sure that the water brought to a boil before adding the pasta. Add the pasta immediately and again several times to cook. different pastas with different amounts of time to cook, so it is important to read the instructions carefully. The pasta is cooked when it is al dente, which means "tooth" or a little 'company. Drain pasta and rinse immediately with cold water to stop cooking.