5 from 15 votes
Italian Pasta Salad
Italian Pasta Salad combines al dente cavatappi pasta tossed with an herbaceous vinaigrette, fresh vegetables like cherry tomatoes and cucumbers, olives, pepperoncini, and a mix of mozzarella, provolone, and salami. The salad is flavorful and textured, with dressing balancing acidity, spice, and oil for a vibrant cold pasta dish.
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
12
people
Calories:
400 kcal
Course:
Side Dish
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 people
Amount Per Serving
Calories 400
% 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.