Italian Pasta Salad
User Reviews
3.7
Italian Pasta Salad
Description
This salad uses cooked and cooled rotini pasta as a base mixed with small mozzarella balls, sliced salami and pepperoni, halved cherry tomatoes, fresh spinach, sliced red onion, and diced pepperoncini for a mild tang. The dressing features olive oil, fresh lemon juice, salt, sugar, oregano, basil, rosemary, and minced garlic, whisked together to dress the salad evenly.
The combination balances savory cured meats and creamy cheese with fresh vegetables and a zesty, herb-forward dressing. The salad is refrigerated for at least 30 minutes before serving to allow the flavors to meld and the pasta to absorb the dressing slightly.
This dish is suitable as a side salad for picnics, barbecues, or casual meals and can be adjusted with other meats or vegetables as preferred.
The notes suggest that while the homemade dressing adds distinct flavor, store-bought dressings can be substituted for convenience without significantly changing the character of the salad.
Ingredients
For the pasta salad
- 1 pound rotini pasta tri-colored
- 8 ounces mozzarella balls
- 8 ounces salami
- 8 ounces pepperoni
- 2 cups cherry tomato
- 1 cup spinach
- 1/2 cup red onion sliced
- 1/2 cup Pepperoncini
For the dressing
- 3/4 cup olive oil
- lemon juice of 1
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1 clove garlic minced
Instructions
- To make the pasta salad, bring a large pot of water to a boil. Add the rotini and cook until al dente. Drain and rinse under cold water until pasta is cool.
- While the pasta is cooking, cut the mozzarella balls in half. Cut the salami and pepperoni into small pieces. Halve the cherry tomatoes and roughly chop the spinach. Dice the peperoncini into small pieces.
- Add the pasta to a large mixing bowl with the prepared mozzarella, salami, pepperoni, tomatoes, spinach, onion, and pepperoncini.
- To make the dressing, whisk together all of the ingredients until well combined.
- Pour the dressing over the pasta salad and stir well to coat.
- Refrigerate for at least 30 minutes prior to serving.
- Taste and add additional seasoning as desired.
Notes
- Feel free to substitute or add other ingredients such as black olives, artichokes, or banana peppers to customize the salad.
- The homemade dressing enhances flavor but store-bought dressings can be used if time is limited.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 1635mg | 68% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 110mg | 11% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
