{"id":5944,"date":"2018-12-12T09:00:46","date_gmt":"2018-12-12T16:00:46","guid":{"rendered":"http:\/\/villasentieri.com\/?post_type=recipe&p=5944"},"modified":"2026-09-02T10:58:40","modified_gmt":"2026-09-02T17:58:40","slug":"angies-marinated-pasta-salad","status":"publish","type":"post","link":"https:\/\/villasentieri.com\/index.php\/2018\/12\/12\/angies-marinated-pasta-salad\/","title":{"rendered":"Angie\u2019s Marinated Pasta Salad"},"content":{"rendered":"

December 12, 2018<\/strong><\/span><\/p>\n

After driving a circuitous route for two days (I\u2019ll explain why in a minute), I got home to Santa Fe from Palm Springs last Wednesday to a surprise.<\/p>\n

My husband and I had plans to attend the holiday party for the Department of Psychiatry at the University of New Mexico, where he is Associate Professor, on Friday.\u00a0 The surprise was that the party was a potluck and we had to bring a dish.<\/p>\n

So, there I was on Wednesday evening, exhausted after two days of driving, with no prior knowledge that I had to produce a dish for a Friday event, coupled with the logistic challenge that I had to leave home around noon on Friday and ultimately make it to the party in Albuquerque by 7:00 PM with a dish in tow that I could neither refrigerate nor heat up!<\/p>\n

It didn\u2019t take long before I settled on my cousin Angie Catanese\u2019s Marinated Pasta Salad.\u00a0 This is a recipe that I\u2019ve been making for about 45 years and it never fails to please.\u00a0 It has so much stuff in it besides pasta that it\u2019s almost a misnomer to just refer to it as a pasta salad!<\/p>\n

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I went grocery shopping on Thursday morning, assembled the salad Thursday afternoon, and the rest is history!<\/p>\n

You might also enjoy my cousin Angie\u2019s recipe for Pickled Hot Peppers<\/a>.<\/p>\n

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The availability of pasta in many different shapes has ballooned over the decades. Cavatappi makes a great replacement for shells in this pasta salad.<\/strong><\/span><\/figcaption><\/figure>\n

Now, for an explanation as to why you haven\u2019t heard from me in two months and what will be coming up for the blog\u2026<\/p>\n

In early October I went to Palm Springs to complete recipe testing for the Trio Restaurant<\/a> Cookbook.\u00a0 One can\u2019t really test recipes for a cookbook at 8,000 feet in elevation so I spent five weeks in Palm Springs testing and finalizing over 125 recipes for the cookbook.\u00a0 I had intended to continue posting to the blog during this time but very quickly found it impossible to fit in anything other than grocery shopping, recipe testing, and note-taking!<\/p>\n

I got back to Santa Fe a few days before Thanksgiving then, less than a week after Thanksgiving was back on my way to California to go to the Consulate General of Italy in Los Angeles to apply for a visa.<\/p>\n

In early January I am going to Italy to attend a three-month intensive course in Italian cuisine geared toward professional chefs at the Italian Culinary Institute<\/a>.\u00a0 Because I\u2019ll be in Italy more than 90 days I need a visa.<\/p>\n

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My visa appointment was Friday and I was planning on spending the weekend in Palm Springs then driving back to Santa Fe on Tuesday.\u00a0 The consular official said my visa would be ready by Tuesday so, rather than trust my luck (and my passport) to FedEx, I decided to drive back to Los Angeles to retrieve my passport.<\/p>\n

It took me 3 hours and 45 minutes to drive the 122 miles from our home in Palm Springs to the consulate!\u00a0 I got my passport in about 5 minutes then did some shopping at Eataly<\/a>, conveniently located across the street from the Italian Consulate.\u00a0 (I\u2019d love to know who was responsible for securing THAT location!)\u00a0 I then reversed course and started the drive back to Santa Fe, passing within a few miles of our home in Palm Springs where I had started the day.\u00a0 I spent the night in Payson, Arizona then finished the drive Wednesday (which is when this story began).<\/p>\n

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The entrance to the Consulate General of Italy in Los Angeles which is conveniently located across the street from Eataly!<\/strong><\/span><\/figcaption><\/figure>\n

While I\u2019m in Italy I will most likely be posting fewer recipes than usual.\u00a0 I hope to chronicle some of my experiences at the Institute and pass on some tips and pointers on Italian food.\u00a0 I hope you\u2019ll stick with me during that time.\u00a0 When I return, I\u2019ll be back to my regular schedule of posting recipes.<\/p>\n

Oh, and by the way, judging from how the pasta salad disappeared at the party, I think it was a hit!

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Angie\u2019s Marinated Pasta Salad<\/h2>\n
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There is so much \u201cstuff\u201d in this that it could easily be the basis of a light meal with just some bread and cheese. Angie\u2019s original recipe called for shells but other types of medium-size pasta work just as well. In fact, I think the cavatappi are especially nice given their unusual shape. If you are making this when tomatoes are at their peak, use three medium-sized tomatoes in place of the cherry and grape tomatoes. You can use 2 cups of purchased Italian salad dressing instead of the homemade dressing if you\u2019re so inclined, though the flavor will obviously be somewhat different.<\/div>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>17 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>24<\/span> people<\/span><\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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