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Rachael's Italian Pasta Salad with provolone, peppers and a red wine vinegar dressing couldn't be easier to make as a BBQ side.
If you like this one, you're going to want to try former culinary team member Grant Melton's Tomato and Mozzarella Pasta Salad or his Lemon-Poppy Pasta Salad.
Place a large pot of water over high heat to boil. Once boiling, add some salt, drop the pasta and cook to al dente according to package directions.
While the pasta is cooking, combine the garlic, parsley, vegetable stock, and red wine vinegar in a food processor. Pulse a few times to combine then stream in the EVOO while the machine is running.
In a large bowl, toss the pasta, dressing, chopped provolone, and all the veggies together.