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.