Italian Pasta Salad is a classic dish bursting with vibrant flavors and textures. This easy-to-make salad combines al dente pasta, crunchy vegetables, and savory meats and cheeses, all tossed in a tangy Italian dressing. Whether you’re hosting a summer BBQ or prepping meals for the week, this pasta salad is a crowd-pleaser.
Equipment:
- Large pot
- Strainer
- Large mixing bowl
- Small bowl or jar with a lid (for the dressing)
- Cutting board
- Knife
- Spoon or tongs for mixing
Ingredients:
For the Salad:
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup black or green olives, sliced
- 1 cup diced salami or pepperoni
- 1 cup cubed mozzarella or provolone cheese
- ½ cup red onion, thinly sliced
- ¼ cup fresh basil leaves, chopped (optional)
For the Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool. - Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper. Adjust seasoning to taste. - Assemble the Salad:
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, salami, cheese, red onion, and basil (if using). - Toss with Dressing:
Pour the dressing over the salad and toss well to coat all ingredients evenly. - Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Tips:
- Add extra veggies like bell peppers, artichoke hearts, or zucchini for variety.
- For a vegetarian option, omit the salami and add chickpeas or roasted red peppers.
- Store leftovers in an airtight container in the fridge for up to 3 days.*
This Italian Pasta Salad is a delightful blend of flavors and textures, making it a versatile and delicious dish for any occasion. It’s easy to customize and even easier to enjoy. Whip up a batch for your next gathering or meal prep it for a week of satisfying lunches!
Italian Pasta Salad Recipe
This Italian Pasta Salad recipe is packed with colorful vegetables, hearty pasta, zesty dressing, and flavorful mix-ins like salami and cheese. Perfect for potlucks, picnics, or as a light and refreshing meal.
Equipment
- Large pot
- Strainer
- Large mixing bowl
- Small bowl or jar with a lid (for the dressing)
- Cutting board
- Knife
- Spoon or tongs for mixing
Ingredients
- For the Salad:
- 12 ounces rotini or penne pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup black or green olives sliced
- 1 cup diced salami or pepperoni
- 1 cup cubed mozzarella or provolone cheese
- ½ cup red onion thinly sliced
- ¼ cup fresh basil leaves chopped (optional)
- For the Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing:
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, salami, cheese, red onion, and basil (if using).
- Toss with Dressing:
- Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
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