It has been many years since the movie As Good As It Gets was first released, however that line spoken by the character Melvin Udall and portrayed by Jack Nicholson has stuck in my brain. So every time I make pasta salad I think of that line and it was no different this past weekend when I put together a pasta salad to take along on a picnic at a friends house.
This past weekend, Saturday to be exact was the third Saturday in July and for those of us who live in Deep River, Connecticut it means the annual Deep River Muster. After the parade, I brought along a summer pasta salad to a picnic and everyone loved it! Then I spotted that The Daily Meal asked contributors for creative pasta salads and it became my opportunity to make it again, write out the recipe and photograph it.
But before we get to the recipe, I'd like to show you some photographs of the parade so you get a better understanding of the "Deep River Muster". It's an annual parade held in our town and it's been going on for ages and ages. I remember going to the parade when I was just knee high to a grasshopper and have loved it ever since. It's Fife and Drum Corps from all over the United States and some come from overseas. Families who have left our town often schedule vacations around this parade just so they can come back for it.
This years parade had 63 corps participating and this is just a sampling of the corps that were there marching down Main Street, Deep River. I would like to thank my friend Marilyn Grote Malcarne for allowing me to use these photographs.
|Photo courtesy of: Marilyn Grote Malcarne|
- 1 box tri-colored Rotelle Pasta
- 3 slices Genoa Salami - 1/2 inch thick (about 1/2 lb.) - bite sized pieces
- 1 lb. Hard Mozzarella - cut into bite sized chunks
- 7 oz. jar Roasted Red Peppers - diced
- 6 oz. jar Artichokes - diced
- 2.25 oz. can Olives - sliced
- 1 cup Red Onion - diced
- 1 cup Red Pepper - diced
- Wish Bone Salad Dressing
- Cook the pasta according to the box directions. Drain. Rinse with cold water. Drain well.
- Chop the salami and cheese into bite sized pieces.
- Dice the onion and bell peppers into small pieces.
- Drain the artichokes and the roasted peppers and olives.
- Dice up the artichokes and roasted peppers.
- Add all of the ingredients to the pasta. Mix well with your hands to distribute the ingredients throughout the bowl of pasta.
- Last pour the dressing over the pasta and give a good toss to coat.
- Keep refrigerated until serving time covered with plastic wrap.
Multiple textures and flavors all work beautifully together in this Mozzarella and Genoa Pasta Salad.
Wow family and friends with this easy to make pasta salad. From start to finish I had this made in about 30 minutes. It will feed at least ten side portions, maybe more. If you want this as a main meal I think six portions and possibly more depending on appetites. It is so worth the $16.24 it cost to make this. Great to pack up for lunches at work, take containers to the beach or a lakeside picnic! It's the perfect summer pasta dish.