Italian Linguine Pasta Salad

When you read as many cookbooks as I do, a lot of things start to repeat themselves.

In old church cookbooks you can expect to see pasta, jello, and fruit salads in the “salad” section. These cookbooks generally lack leafy green salads.

You’ll find a veritable feast of casseroles in the “main dishes” section, too.

Back to the salads for a moment, please: I’ve read a million different versions of pasta salad.

One pasta salad I’ve never dared to make, though, is one with long noodles like spaghetti or linguine.

That is, until now.

I had a hankering for a good pasta salad for Easter and this one caught my eye. It is simple enough, sure, but it’s made with linguine instead of rotini or macaroni. I gave it a shot and boy am I glad I did.

This pasta salad is excellent. It’s flavorful and full of crisp veggies. The linguine is just an added bonus.

Try a long noodle pasta salad for your next cookout or get-together and see how many people react to it. It’s bound to be a crowd-pleaser!

Italian Linguine Pasta Salad

Servings: 8-10
Time: 20 mins
Difficulty: Easy
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A simple pasta sald made with linguine, cucumber, peppers, tomato and green onions.

Ingredients

1 lb. linguine

1 tsp. oregano

1 tsp. onion powder

1 tsp. parsley

1 tsp. paprika

1/2 tsp. red pepper (cayenne}

1/2 a bottle of Italian dressing (about 1.5 cups)

1/2 cup grated parmesan cheese

1 (15 oz) can whole black olives, drained

1 green bell pepper, diced

2 Roma tomatoes, diced

3 green onions, sliced

1/2 English cucumber, diced

Directions

Cook linguine according to package instructions (to al dente). Drain and run under cold water to cool pasta down quicker.
In a large bowl, toss linguine with oregano, onion powder, parsley, paprika and cayenne. Add olives, pepper, tomatoes, onion, and cucumbers and toss again.
Pour dressing on top of noodles and veggies. Sprinkle parmesan on top. Toss once more until pasta is well coated. Refrigerate until ready to serve.

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