Italian Pasta Salad
User Reviews
4.8
Italian Pasta Salad
Description
Italian Pasta Salad features cooked penne pasta mixed with a variety of fresh and cured ingredients including sliced olives, chopped cucumber, juicy cherry tomatoes, chopped salami or pepperoni, fresh mozzarella balls, onion, and fresh herbs like parsley or basil. The dressing is a blend of olive oil, red wine vinegar, Parmesan cheese, honey, garlic, and dried Italian herbs, which provides a bright and savory flavor to the salad.
The salad is prepared by cooking pasta until al dente, then combined with the vegetables and meats. The dressing is whisked until emulsified, then half is poured over the salad and tossed. Additional dressing is added as needed, especially if the salad will be chilled for several hours before serving to maintain freshness and prevent sogginess.
This pasta salad offers a variety of textures from the firm pasta, crunchy vegetables, and soft mozzarella, making it a versatile side dish or light main. It works well at room temperature or chilled and can be adapted by swapping cheeses or cured meats to suit availability and taste.
For pasta preparation, rinsing with cool water stops cooking and reduces sticking. Fresh mozzarella balls packed in herb oil are preferred if available but cubed part-skim mozzarella is an acceptable alternative. Cheese types can vary to personal preference, including provolone.
Ingredients
Salad:
- 12 ounces penne pasta cooked until al dente (see note, whole wheat or regular
- 1 (6-ounce) (6-ounce) can olive drained and sliced in half, large
- 1-2 cups cucumber chopped
- 2 cups cherry tomatoes sliced or chopped
- 4-6 ounces salami about 1 cup, sliced or chopped, or pepperoni
- 8 ounces fresh mozzarella cut in half (see note, balls
- ¼ cup onion chopped, red or green
- ¼ cup parsley chopped, fresh, or basil
Dressing:
- ⅓ cup olive oil
- ¼ cup red wine vinegar or white balsamic vinegar
- 2 tablespoons Parmesan Cheese freshly grated or Parm-reggiano
- 1 teaspoon honey or sugar
- 1 clove garlic minced
- ½ teaspoon coarse kosher salt
- ¼ teaspoon oregano dried
- ¼ teaspoon basil dried
- ¼ teaspoon parsley dried
- Pinch black pepper
- Pinch red pepper flakes
Instructions
- Combine all the salad ingredients in a large bowl.
- For the dressing, combine all the ingredients in a bowl, jar or blender, and whisk, shake or process until combined (use a blender if you want the cheese in smaller pieces).
- Pour half of the dressing over the salad. Toss.
- Add more dressing, if desired (if the salad is going to be refrigerated for several hours before serving, reserve some of the dressing to toss with the salad right before serving).
Notes
- Cook pasta until tender and rinse briefly with cool water to stop cooking and prevent clumping.
- Use fresh mozzarella balls packed in herb oil if possible, or substitute vacuum-sealed balls or cubed part-skim mozzarella.
- Cheese can be varied—provolone slices work well as an alternative.
- Reserve some dressing if refrigerating salad for several hours and toss just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 22mg | 7% |
| Sodium | 1268mg | 53% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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