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Classic Pasta Salad

  • Prep Time: 25 minutes
  • Cook Time: 10-12 minutes
  • Servings: 12-15
  • Course: Side Dish

This tasty Pasta Salad that's loaded with tomatoes, salami and mozzarella, and tossed in Italian dressing, is the perfect side dish to any back yard gathering.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Serve in a Non-Stick Reynolds® Bakeware Lasagna Pan with Carrier and Hot Pad for easy transporting!

Ingredients

  • 2 pounds Cavatappi pasta, uncooked
  • 5 tomatoes, medium diced
  • 1 cucumber, medium diced
  • 1/4 pound sliced genoa salami, cut into wedges
  • 1 cup sliced black olives
  • 1 cup mini mozzarella balls
  • 2 tablespoons basil, thinly sliced
  • 1 cup red onion, peeled and small diced
  • 1 cup of Italian dressing
  • salt and pepper to taste
  • 1 Non-Stick Reynolds® Bakeware Lasagna Pan with Carrier and Hot Pad

Directions

Step 1

Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes or until pasta is soft and cooked through. Drain and cool immediately.

Step 2

Place the cooled noodles into a Non-Stick Reynolds® Bakeware Lasagna Pan with Carrier and Hot Pad along with the tomatoes, cucumbers, salami, olives, mozzarella balls, basil, red onion and Italian dressing and mix until combined.

Step 3

Chill before serving.

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