Freddy’s co-owner and chef Matt Safarowic’s unique take on traditional pasta salad is as easy as, well, boiling a pot of water. He recommends making this recipe a day in advance for the flavors to really shine. “This is one of those salads that the longer it sits, the better it gets,” he says. “It can be dangerous though. I have to stop myself from taking a late-night scoop out of the bowl.”
Italian Pasta Salad
Course: Lunch, SidesCuisine: ItalianDifficulty: Easy10
minutes10
minutes20
minutesThis Italian pasta salad recipe is easy to prepare and highly delicious.
Ingredients
2 lbs of frozen cheese tortellini, preferably John’s or Giovanni Rana
1 cucumber, diced
1 pint cherry tomatoes, halved
10 oz black olives chopped
1 red bell pepper, diced
1 cup pepperoni slices
1 lb fresh, small mozzarella balls (ciliegine)
10 oz salami, diced
10 oz spicy sopressata, diced
2 cups grated Parmesan, plus 2 tbsp for garnish
1 cup bottled Italian dressing, preferably Newman’s Own
1 Tbsp chopped fresh parsley
Directions
- Cook tortellini to al dente according to package instructions; drain and allow to cool.
- Combine the rest of the ingredients in a large bowl, toss in the tortellini, and garnish with extra Parmesan and parsley.
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