Italian Pasta Salad Recipe

Loaded and refreshing Italian Pasta Salad! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing.

What would summer be without at least one cookout or picnic that includes a vibrant and perfectly enjoyable, cold pasta salad?

This will quickly become a new favorite because there is so much goodness and an abundance of fresh flavor. Each of the ingredients blend exceptionally well together, each one complimenting the other.

It has a harmonious blend of textures as well. There’s a nice trio of crisp, soft, and chewy.

This makes a very hearty and satisfying side dish that pairs well with grilled chicken, beef or fish.

Just one thing to note – it does make a very large salad, or enough for a small crowd. The recipe will halve nicely for a family dinner.

Or just make the full recipe anyway and serve the leftovers the following day for lunch.

Italian Pasta Salad

Loaded and refreshing! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing. Perfect for a picnic or summer dinner.

Prep: 30min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 529 kcal, Carbohydrate 36 g, Protein 18 g, Fat 35 g, Saturated Fat 9 g, Cholesterol 38 mg, Sodium 1005 mg, Fiber 3 g, Sugar 5 g, unSaturated Fat 23 g, servingSize 1 serving

Ingredients:

• 16 oz. dry rotini
• 10 oz. hard salami, (sliced 1/4-inch thick then chopped)
• 3 cups (16 oz.) grape tomatoes, (halved)
• 1 (6 oz.) can black olives, (sliced)
• 2 cups chopped bell peppers ((I like to use yellow and green))
• 1/2 cup chopped red onion
• 8 oz. fresh mozzarella pearls*
• 3 oz. freshly grated parmesan,** ((3/4 cup))
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh basil***
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 2 tsp dijon mustard
• 1 tsp honey
• 2 tsp minced garlic
• 1/2 tsp red pepper flakes, (or to taste)
• Salt (and freshly ground black pepper)

Instruction:

1. Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
2. Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
3. While pasta is cooking and cooling chop ingredients and prepare dressing.
4. For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
5. Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
6. Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
7. It can be served right away or for a colder, more refreshing pasta salad, chill for 1 – 2 hours (or up to 3 days).

How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING

FAQ

What are the five mistakes to avoid pasta salad?

1. Not using the right size and shape of pasta. …
2. Overcooking or undercooking the pasta. …
3. Not seasoning the pasta enough. …
4. Not dressing the pasta salad while it’s still warm. …
5. Making your pasta salad too far in advance.

Is it better to make pasta salad the night before?

What is pasta salad dressing made of?

What is chopped Italian salad made of?

• Lettuce! We like a colorful, flavorful combo of romaine and radicchio.
• Salami.
• Black olives.
• Bell pepper.
• Pepperoncini.
• Fresh mini mozzarella balls.
• Cucumber.
• Fresh basil.