Marios In Westport Pasta Salad Recipes

Steps:

• Cook pastas to al dente and drain well.
• After pasta has cooled, mix in all vegetables.
• Mix together dressing ingredients.
• Stir dressing into pasta/vegetable mixture.
• Chill well before serving.

Steps:

• Combine all in a measuring cup, and mix with an immersion blender.
• Pour into a container and refrigerate.
• The longer it sits, the better it gets.
• Prep time is cooking time.
• To make this truly authentic, make the salad with iceberg lettuce, rounds of red onion, hot pickled peppers (we don't like them, but the salad comes with two), croutons and oodles of grated parm cheese- the fresh stuff, not out of a can.

Steps:

• Mix ingredients for dressing in a bowl and set aside.
• Cook and drain pasta.
• Toss with 1/4 cup dressing.
• Add remaining ingredients to dressing in bowl and mix.
• Combine with pasta and chill before serving.

Steps:

• In a kettle of boiling salted water cook the rotini until it is tender and drain.
• Refresh the pasta under cold water and drain well.
• In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
• In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
• Chill the salad, covered, for 1 hour.
• The salad may be made 2 days in advance and kept covered and chilled.