Italian Pasta Salad
User Reviews
5
Italian Pasta Salad
Description
Italian Pasta Salad blends tricolor pasta with chopped salami, grape tomatoes, mozzarella cubes, green bell pepper, red onion, and two types of olives. The salad is dressed with a vinaigrette made from olive oil, red wine vinegar, Dijon mustard, minced garlic, Parmesan cheese, sugar, salt, black pepper, and celery seed, which adds a subtle complexity. The pasta is cooked al dente, then cooled before combining with the ingredients, preserving a firm texture that complements the crunchy vegetables and creamy cheese.
The salad benefits from chilling for at least an hour, preferably longer, to let the dressing infuse the ingredients, enhancing the overall flavor. It serves well as a refreshing side dish for picnics or potlucks and pairs nicely with grilled meats or simple sandwiches.
Choosing pasta shapes like rotini adds visual interest and holds the dressing well. The recipe allows flexibility with ingredients such as substituting salami or omitting olives for personal preference. Leftovers keep well refrigerated for up to three days.
Ingredients
For the salad
- 12 ounces tricolor pasta I used rotini
- 4 ounces genoa salami chopped
- 1 pound grape tomatoes cut in half
- 8 ounce mozzarella cheese diced into small cubes, block
- 1 cup green bell pepper diced
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives drained, sliced, canned
- 1/4 cup green olives drained, sliced, canned, with pimento
For the dressing
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 Tablespoon Dijon mustard
- 2 garlic minced, cloves
- 2 Tablespoons Parmesan Cheese grated
- 2 teaspoons sugar granulated white
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon celery seed
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse well with cold water. Place in a large bowl.
- Cut the salami into small pieces then add to the bowl with the pasta. Stir in the tomatoes, mozzarella, bell pepper, red onion, black olives, and green olives.
- In a separate medium-sized bowl, whisk together the olive oil, vinegar, mustard, garlic, parmesan cheese, sugar, salt, pepper, and celery seed until combined.
- Pour the dressing over the pasta salad and toss, making sure all ingredients are coated in the dressing. Cover the bowl and place in the fridge for at least one hour before serving, but ideally for 3-4 hours or more. The longer it sits, the better it will taste!
Notes
- Cook pasta just until al dente to avoid softness after mixing with dressings and vegetables.
- Chill the salad for at least one hour; ideally, refrigerate for 3-4 hours to deepen the flavors.
- Feel free to swap in different pasta shapes like bowtie or macaroni to vary texture and appearance.
- Salami can be replaced with ham, pepperoni, or omitted for a vegetarian option; add other vegetables like artichokes or broccoli if desired.
- If you prefer, leave out olives; the salad remains tasty without them.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 28mg | 9% |
| Sodium | 776mg | 32% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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