Italian Pasta Salad
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 mins
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Total Time
38 mins
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Servings
12 people
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Calories
363 kcal
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Course
Side Dish, Main Course, Salad
Italian Pasta Salad
Description
Italian Pasta Salad brings together rotini pasta and a colorful mix of vegetables and cured meats such as red and green bell peppers, cherry tomatoes, mozzarella pearls, salami, and mini pepperoni. Black olives, red onion, fresh parsley, and grated Parmesan enhance the flavors and textures. The pasta is cooked al dente, drained, and cooled with a drizzle of olive oil to prevent sticking before being combined with the other ingredients.
The salad is dressed generously with an Italian salad dressing that combines oil, vinegar, and seasoning for bright acidity and herbaceous notes. Tossing and chilling the salad for a few hours allows flavors to develop and meld. The salad offers a balance of chewy pasta, fresh veggies, creamy cheese, and savory meats with the tangy dressing tying it all together.
It can be prepared ahead and stored refrigerated for up to three days, making it convenient for parties or meal prep. Additional dressing can be added before serving if it has thickened or been absorbed. Variations for creamier dressings or brand of pasta can be used according to preference.
Ingredients
- 1 lb. rotini pasta
- 1 bell pepper about 1 cup diced, small red
- 1 green bell pepper about 1 cup diced, small
- 1 pint cherry tomato sliced
- 8 oz. mozzarella about 1 ¼ cups, pearls
- ¾ cup salami 4-5 oz, chopped
- ¾ cup mini pepperoni
- 1 cup black olive sliced
- ½ cup red onion finely diced
- ¼ cup parsley fresh chopped
- 1/3 cup Parmesan Cheese grated
- 1 ¼ cup Italian salad dressing see notes for homemade recipe
Instructions
Boil the Pasta
- Begin boiling a large pot of water for the pasta. Once a boil is reached, salt the water generously. (I use 1 tbsp. kosher salt.)
- Add the pasta and cook to al dente (or 30 seconds shy, set a timer to ensure you don’t overcook it).
- Drain and spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool.
Make the Salad
- Prepare the other salad ingredients while the pasta boils and cools. Ensure your ingredients are finely diced and are of equal size for best results. Use paper towels to dab off any excess moisture from the veggies.
- Combine the salad ingredients in a large bowl and toss with dressing. If possible chill for 2-3 hours prior to serving.
- If preparing 8-12 hours ahead of time: Toss with about 1/2 cup additional dressing as needed prior to serving, as the pasta continues to absorb the dressing during storage.
Notes
- Start with 1¼ cups dressing and refrigerate the salad for 2-3 hours to blend flavors.
- If preparing 8-12 hours ahead, add up to ½ cup additional dressing before serving to refresh the salad.
- Store leftover salad in an airtight container for up to 3 days in the refrigerator.
- For creamier texture, mix ¼ cup mayonnaise with 1 cup bottled Italian dressing.
- Use sturdy rotini pasta to hold up well in the salad without becoming mushy.
- Do not rinse pasta after draining; coat with olive oil to keep pasta from sticking while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 814mg | 34% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 722IU | 14% |
| Vitamin C | 32mg | 36% |
| Calcium | 121mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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