Italian Pasta Salad Recipe
User Reviews
4.9
Italian Pasta Salad Recipe
Description
The Italian Pasta Salad Recipe showcases fusilli or rotini pasta cooked al dente, tossed with a colorful mix of vegetables including halved cherry tomatoes, diced bell pepper, and finely chopped onion. The addition of marinated artichoke hearts, pitted kalamata olives, and pepperoncini slices introduces briny and mildly spicy elements, while chopped salami adds a meaty component. Torn mozzarella cheese provides creamy richness, complemented by fresh parsley and basil for herbaceous brightness.
The accompanying dressing made from extra virgin olive oil, white wine vinegar, minced garlic, dried oregano, and crushed red pepper flakes is tossed with the salad to bind the ingredients together while contributing tangy and aromatic flavors. Allowing the salad to sit for 30 minutes before serving enhances the melding of flavors. This recipe yields about 12 cups, suitable for gatherings.
Leftover salad keeps well chilled for several days, making it convenient for meal prep and parties. It pairs well with grilled meats or can be enjoyed alone as a refreshing dish during warm weather.
Ingredients
- kosher salt
- 12 ounces pasta (I like fusilli or rotini)
- 1 pint cherry tomatoes halved
- 1 bell pepper (any color), cored and chopped
- 1 onion chopped, or shallot
- 1 cup artichoke hearts 6 ounces, marinated
- 1/4 cup kalamata olives pitted
- 6 Pepperoncini chopped
- 6 to 8 ounces salami cut into bite-size pieces
- 6 ounces mozzarella cheese torn (or mozzarella cheese balls
- 1/2 parsley packed cup chopped fresh
- 1/2 basil packed cup chopped fresh leaves
For the Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 garlic minced, cloves
- 1 teaspoon oregano dried
- 1/2 to 1 teaspoon red pepper flakes crushed
- kosher salt
- black pepper
Instructions
- Get ready. Bring a large pot of water to a boil over high heat.
- Make the dressing. In a small bowl, whisk together all of the dressing ingredients to combine, seasoning with salt and pepper to taste. Set aside.
- Cook the pasta. Generously salt the boiling water, then add the pasta and cook until al dente according to the package instructions. Drain and add to a large mixing bowl.
- Toss the pasta salad. To the bowl with the pasta, add the tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- Dress the salad. Pour the dressing over the pasta and toss to coat. Serve immediately, or better yet let it sit for 30 minutes to soak up all the flavor.
Notes
- This recipe yields approximately 12 cups, ideal for serving a crowd.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- Use quality Mediterranean olive oil and fresh herbs to enhance flavor authenticity.
- Let the salad rest about 30 minutes after dressing to allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2923 kcal
% Daily Value*
| Calories | 292.3kcal | 15% |
| Carbohydrates | 31.1g | 10% |
| Protein | 13.2g | 26% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 26.9mg | 9% |
| Sodium | 748.4mg | 31% |
| Potassium | 331.2mg | 7% |
| Fiber | 2.7g | 11% |
| Vitamin A | 1238.5IU | 25% |
| Vitamin C | 39.5mg | 44% |
| Calcium | 117.8mg | 12% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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