Italian Pasta Salad
User Reviews
5
Italian Pasta Salad
Description
Italian Pasta Salad features cooked rotini pasta tossed with chopped salami, mini pepperoni, green bell pepper, cherry tomatoes, red onion, kalamata olives, parsley, and mozzarella cheese balls. The homemade Italian dressing includes extra virgin olive oil, red wine vinegar, Parmesan cheese, and a blend of herbs and spices, which is shaken together to create a flavorful dressing that coats the salad evenly. The salad offers a balance of savory, tangy, and fresh flavors with a range of textures from tender pasta and cheese to crisp vegetables and olives.
This salad is well suited for serving cold at gatherings or as a side dish alongside grilled meats or sandwiches. It can be prepared up to four hours ahead, allowing the flavors to meld. The homemade dressing keeps well refrigerated for up to five days, making it convenient to prepare in advance.
For best results, any short pasta such as farfalle, fusilli, penne, or elbow macaroni can be used instead of rotini. Leftover salad can be stored in an airtight container in the refrigerator for up to three days.
Ingredients
For the salad
- 1 pound rotini pasta
- 1 cup salami chopped
- 3/4 cup mini pepperoni
- 1/2 cup green bell pepper chopped
- 1 cup cherry tomato halved
- 1/4 cup red onion finely diced
- 1/2 cup kalamata olives halved
- 1/4 cup parsley finely chopped
- 3/4 cup mozzarella cheese halved, small balls
- 1 1/4 cups Italian dressing dressing recipe follows, homemade or store bought
- salt to taste
- black pepper to taste
For the dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons Parmesan Cheese grated
- 1 1/2 tablespoons red bell pepper finely minced
- 1 tablespoon parsley dried
- 1 1/2 teaspoons onion or 1 teaspoon fresh minced onion, minced dried
- 3/4 teaspoon basil dried
- 3/4 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
Instructions
For the dressing
- Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.
For the salad
- Cook the rotini in salted water according to package directions. Drain and rinse under cool water.
- Place the pasta in a large bowl and add the salami, pepperoni, bell pepper, cherry tomatoes, red onion, olives, parsley and mozzarella balls. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.
Notes
- Any short pasta like farfalle, fusilli, penne, or elbow macaroni can be substituted for rotini.
- Prepare the dressing ahead of time and store it in the refrigerator for up to 5 days to save time on the day of serving.
- Store leftovers in an airtight container in the refrigerator; they will keep fresh for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Cholesterol | 14mg | 5% |
| Sodium | 816mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
