Best 2 Hero Pasta Salad Recipes

Indulge in a delightful culinary adventure with our versatile Hero Pasta Salad, a dish that tantalizes taste buds and adapts to your culinary preferences. This delectable pasta salad serves as a perfect canvas for your creativity, allowing you to tailor it to your unique palate. With three distinct variations – Classic, Greek, and Italian – this recipe caters to a wide range of tastes and dietary needs. Prepare to embark on a flavor-filled journey as we guide you through each variation, ensuring that every bite is a symphony of textures and flavors. Whether you're a seasoned cook or just starting your culinary exploration, this Hero Pasta Salad is guaranteed to become a staple in your recipe repertoire.

Let's cook with our recipes!

ITALIAN HEROES

Italian Heroes image

These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.

Provided by Cynthia Feldman

Categories World Cuisine Recipes European Italian

Time 2h10m

Yield 4

Number Of Ingredients 11

Ingredients

1 (14 ounce) can marinated artichoke hearts, drained
2 cloves garlic, peeled
¼ cup extra-virgin olive oil
4 (6 inch) French sandwich rolls
¾ cup sliced roasted red peppers
2 cups arugula leaves or spring mix
8 ounces thinly sliced hard salami
8 ounces thinly sliced provolone cheese
4 pepperoncini peppers, drained and chopped
½ cup sliced black olives
½ red onion, thinly sliced

Steps:

In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.

Nutrition Facts : Calories 1067.6 calories, Carbohydrate 96.3 g, Cholesterol 95.1 mg, Fat 56 g, Fiber 8.2 g, Protein 48.3 g, SaturatedFat 18.6 g, Sodium 3762.3 mg, Sugar 5.7 g

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pasta salad.
Don't overcook the pasta. Al dente pasta is best for pasta salad.
Let the pasta cool completely before adding the other ingredients. This will help prevent the salad from becoming soggy.
Use a variety of ingredients in your pasta salad. This will add flavor and texture.
Don't be afraid to experiment. There are many different ways to make pasta salad, so find one that you like and enjoy.

Conclusion:

Pasta salad is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for picnics, potlucks, and summer gatherings. With so many different recipes to choose from, there's sure to be a pasta salad that everyone will love.