Italian Pasta Salad
This easy Italian Pasta Salad recipe is so fresh and filling, with a zest dressing. It's perfect for a make-ahead lunch, picnic, or potluck.
Servings: 8
Calories: 664kcal
Cost: 8
Equipment
Ingredients
- 1 pound rotini pasta , uncooked
- 8 ounces fresh mozzarella cheese pearls (or chopped into pieces if you can't find pearls)
- 8 ounces salami , pepperoni, or beef summer sausage
- 6 ounces black olives pitted, sliced
- 1/2 red onion , diced
- 1 1/2 cups cherry tomatoes (224g), halved
- 2 Tablespoons fresh chopped parsley chopped
- 1/2 cup freshly grated parmesan cheese (50g)
- pepperoncinis , sliced (optional)
Italian Salad Dressing (or substitute 1 1/2 cups bottled zesty Italian dressing):
- 3/4 cup olive oil (150g)
- 1/4 cup red wine vinegar (58g)
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.3/4 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons dried parsley flakes, 2 teaspoons dried minced onion, 2 teaspoons fresh lemon juice, 1 teaspoon dried basil, 1 teaspoon Dried oregano, 1 teaspoon garlic salt, 1 teaspoon granulated sugar, 1/4 teaspoon freshly ground black pepper
- Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.1 pound rotini pasta
- Combine: Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.8 ounces fresh mozzarella cheese, 8 ounces salami, 6 ounces black olives, 1/2 red onion, 1 1/2 cups cherry tomatoes, 2 Tablespoons fresh chopped parsley, 1/2 cup freshly grated parmesan cheese, pepperoncinis
- Refrigerate: Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.
Video
Notes
Make Ahead Instructions: Italian Pasta Salad can be made in advance and stored in the fridge for up to 4-5 days.
Variations:
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- Add Meat/Protein: Add cooked chopped ham or chicken.
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- Add Veggies like chopped cucumber, bell pepper, shredded carrot, or cooked sautéed veggies, like zucchini, asparagus, broccoli.
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- Meatless Italian Pasta Salad: omit the meat out and add extra veg.
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- Swap the Noodles: Use farfalle, penne, or any favorite bite-size pasta.
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- Gluten Free: Use your favorite gluten free bite size pasta noodles. We have had great luck with the Barilla rotini pasta.
Nutrition
Calories: 664kcal | Carbohydrates: 49g | Protein: 23g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 50mg | Sodium: 1559mg | Potassium: 384mg | Fiber: 3g | Sugar: 4g | Vitamin A: 557IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 2mg
Recipe Link
Recipe Video
