Memorial Day Pasta Salad - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Memorial Day Pasta Salad



    Make This Mountain Resort Your Outdoor Playground This Summer
    Chef Christopher Prosperi put together this Memorial Day Pasta Salad .

    This recipe serves 10 to 12 or more if part of a picnic menu with other side dishes.


    • 1 (1- to 1-1/2-pound) boneless pork tenderloin
    • 1 pound pasta
    • 1 medium red onion, peeled and chopped
    • ½ cup chopped pitted olives, either black, Kalamata or pimiento-stuffed green olives
    • 1 (19-ounce) can chick peas, rinsed and drained
    • 1 (14-ounce) can artichoke hearts, rinsed and drained
    • 1 (7-ounce) jar roasted red peppers, rinsed, drained and chopped
    • ¼ cup chopped fresh parsley
    • ¼ cup olive oil
    • ½ cup balsamic vinegar
    • 2 teaspoons kosher salt
    • ¼ teaspoon black pepper


    • Season the pork tenderloin with your favorite marinade or spice rub.
    • Grill on all sides until nicely browned and center of tenderloin reaches 145 degrees on an instant-read thermometer. Let it rest for at least 5 minutes, then cut into bite-sized pieces.
    • Bring a large pot of water to a boil over high heat.
    • Add 1 tablespoon of kosher salt and the pasta. Cook until pasta is al dente. Drain and set aside to cool.
    • In a large mixing bowl, combine onion, olives, chick peas, artichoke hearts, red peppers and parsley. Add pork and pasta.
    • Put oil, vinegar, salt and pepper in a 2-cup measuring cup or a jar with a lid. Whisk or shake until dressing ingredients are blended. Pour over pasta salad, and toss until salad
    • ingredients are coated with dressing.
    • Place into a serving bowl.