Classic Italian Pasta Salad with Unbelivable Flavor is a Suprisingly Great Weigh Loss Meal

Everyone has those recipes that were passed down for generations, and it seems like a good pasta salad is one of those classics that people just love. Well here's a classic Italian pasta salad recipe that you'll be sharing with your kids, family members, and friends. The best part about a recipe like this is that you can make it once at the beginning of the week, and eat it for days to come. The flavors intensify and blend together as it marinates so it will taste better the longer it sits... if it has time to sit that long of course.

You can really play with the ingredients and add whatever vegetables you love. This recipe is for your standard and basic classic Italian pasta salad, so it's made using the traditional ingredients. But there's no reason you can spice it up with some corn, red peppers, and other tasty veggies too. Now that so many foods are coming into season, you have plenty of options for making this recipe super tasty!

Pasta salads are one of the easiest things to make since the bulk of the cooking is about 10 minutes for the pasta, the rest just consists of cutting up your vegetables and then tossing them in your favorite high quality Italian dressing. If you want to take it one step further, then you can even find a recipe to make your own Italian dressing. It's basically just olive oil, balsamic vinegar, plenty of seasonings and garlic! Whether you go the extra mile or you stick to the basic recipe, you will be amazed at how easy and delicious this pasta salad is.

Pasta is a staple food of traditional Italian cuisine, with the first origins dating back to 1154 in Sicily. It is also commonly used to refer to a wide variety of pasta dishes. Most dried pasta varieties are commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the pasta varieties are available in supermarkets. There are approximately 310 specific forms of pasta, known by over 1300 documented names, available in both dried and fresh pasta in a number of shapes and varieties.

Tomatoes are grown and eaten around the world. They are used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary. Tomatoes are acidic, making them especially easy to preserve in home canning whole in recipes such as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil. Tomatoes are used extensively in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces.