Italian Pasta Salad
User Reviews
5
Italian Pasta Salad
Description
This salad features cooked cavatappi pasta seasoned with kosher salt and olive oil before cooling, ensuring each piece is seasoned and slightly glossy. The dressing is made by mellowing garlic in red wine vinegar then whisking together with Dijon mustard, oregano, salt, pepper, sugar, and olive oil to create a balanced, emulsified vinaigrette that mingles acidity, spice, and richness.
The salad combines a variety of fresh and cured ingredients, including halved cherry tomatoes, kalamata olives, pepperoncini slices, diced Persian cucumbers, fresh mozzarella pearls, provolone cubes, salami matchsticks, thinly sliced red onion, and minced parsley. These ingredients add color, flavor contrast, and a range of textures from creamy cheese to crisp vegetables and savory meat.
This Italian Pasta Salad can be served chilled as a side or light main dish, suitable for warm weather meals or potlucks where a cold, bright pasta salad is welcomed. The tossing of salad with dressing just before serving helps maintain the textures and freshness of the ingredients.
Ingredients
Pasta:
- 1 pound pasta I used cavatappi, of choice
- 3 tablespoons kosher salt
- 3 tablespoons extra virgin olive oil divided, 1 cup
Salad Dressing:
- 2 garlic finely minced or grated, cloves
- ⅓ cup red wine vinegar
- 2 ½ teaspoons Dijon mustard
- 2 teaspoons oregano dried
- 1 teaspoon kosher salt
- 1 ¼ teaspoon black pepper
- ½ teaspoon sugar
- 1 cup olive oil
Pasta Salad Assembly:
- 1 pint cherry tomato halved or quartered depending on size
- ½ cup kalamata olives drained and halved, pitted
- ½ cup Pepperoncini sliced
- 3 cucumber diced, Persian
- 8 ounces fresh mozzarella pearls
- 8 ounces provolone cheese cubed
- 8 ounces salami cut into matchsticks
- 1 red onion peeled and thinly sliced
- 1 cup parsley finely minced fresh Italian
Instructions
To Cook the Pasta:
- Bring a pot of water to a boil and add 3 tablespoons of kosher salt. Cook the pasta according to the package’s instructions, until al dente.
- Drain the pasta and immediately toss with 3 tablespoons of olive oil and set aside to cool.
To Make the Dressing:
- In a bowl, cover the garlic with the red wine vinegar and let sit for a few minutes. This mellows the garlic a little. Add the mustard, oregano, the remaining 1 ¼ teaspoons of kosher salt, black pepper, and sugar and whisk until combined. Add the 1 cup olive oil and whisk until well combined and emulsified. Set the dressing aside.
To Make the Salad:
- When the pasta is cooled, transfer it to a large bowl (the biggest you’ve got or two if you think it won’t all fit), and add the tomatoes, olives, pepperoncini, cucumbers, mozzarella, provolone, salami, red onion, and parsley and toss to combine.
- Evenly drizzle the dressing over the pasta salad and toss until the dressing is well distributed. You can serve it immediately or transfer it to an airtight container and store it in the refrigerator until you’re ready to serve. If you’re serving it later, you can add more vinegar, olive oil, salt, or pepper as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 400kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 2538mg | 106% |
| Potassium | 373mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 21mg | 23% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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