Italian Pasta Salad Recipe

Name: Italian Pasta Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 14 servings
Ingredients: 16 ounce package fusilli pasta; 4 cups broccoli; 1 1/2 cups grape tomatoes; 1 1/2 cups cucumber; 4 ounces provolone cheese; 4 ounces genoa salami; ½ cup Pepperoncini; 1/2 cup red onion; 1/4 cup black olive; 1/4 cup plus 1 tbsp extra virgin olive oil; 1/4 cup plus 2 tbsp red wine vinegar; 3/4 teaspoon kosher salt; 2 cloves garlic; 1/2 teaspoon garlic powder; 1/2 teaspoon parsley

User Reviews

4.9

58 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings
14 servings
Calories
237 kcal
Course
Side Dish, Salad
Cuisine
Italian-American Fussion

Italian Pasta Salad Recipe

Iris Warren

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Italian Pasta Salad blends fusilli pasta with bite-sized broccoli florets, halved grape tomatoes, quartered baby cucumbers, provolone cheese, diced salami, sliced pepperoncini with brine, red onion, and black olives. Tossed in a vinaigrette of olive oil, red wine vinegar, garlic, and seasonings, then chilled, the salad offers a mix of textures ranging from tender pasta to crunchy vegetables and savory meats with a tangy, herbaceous finish.

Description

The Italian Pasta Salad Recipe features rotini-style fusilli pasta cooked and cooled before combining with fresh broccoli blanched briefly and cooled to preserve its bright green color and crunch. Grapes tomatoes, cucumbers, bite-sized cheese pieces, and slices of salami bring freshness, creaminess, and a touch of savory meatiness, respectively. Pepperoncini slices and their brine add a mild piquant note balanced by red onions and black olives.

A dressing made from extra virgin olive oil, red wine vinegar, minced garlic, and seasonings is mixed through the salad, tying the flavors together. The salad is chilled before serving to meld the ingredients and enhance the refreshing qualities. This dish suits gatherings or as a make-ahead side with its variety of textures and bright combined flavors.

The recipe makes about sixteen half-cup servings, ideal for larger groups or leftovers. Serving cold ensures the salad stays crisp and flavorful.

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Ingredients

Servings

16 ounce package fusilli pasta or gluten-free pasta, brand Delallo
4 cups broccoli cut bit sized, florets
1 1/2 cups grape tomatoes (halved)
1 1/2 cups cucumber quartered, baby
4 ounces provolone cheese diced, reduced-fat; or mozzarella cheese
4 ounces genoa salami (diced or sliced)
½ cup Pepperoncini plus 2 tablespoons of brine, sliced
1/2 cup red onion sliced
1/4 cup black olive sliced
1/4 cup plus 1 tbsp extra virgin olive oil
1/4 cup plus 2 tbsp red wine vinegar
3/4 teaspoon kosher salt (plus more for water)
2 cloves garlic minced
1/2 teaspoon garlic powder
1/2 teaspoon parsley dried

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Instructions

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Bring a large pot of salted water to a boil.
When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
Add the pasta to the boiling water and cook according to package directions.
Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
Mix well and refrigerate until chilled. Serve cold.

Equipments used:

Notes

This recipe yields approximately sixteen half-cup servings, suitable for sharing or meal prep.
Blanch broccoli briefly to maintain bright color and crisp texture before mixing into the salad.
Refrigerate the salad until chilled to allow flavors to meld and keep ingredients fresh.

Nutrition Information

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Serving 1generous cup Calories 237kcal (12%) Carbohydrates 28g (9%) Protein 9g (18%) Fat 9.5g (15%) Saturated Fat 2.5g (13%) Cholesterol 13mg (4%) Sodium 345mg (14%) Fiber 2g (8%) Sugar 2.5g (5%)