4.9 from 94 votes
Italian Pasta Salad Recipe
This Italian Pasta Salad combines tender cooked pasta with fresh cherry tomatoes, bell pepper, onion, tangy marinated artichokes, kalamata olives, and savory salami. Mozzarella cheese and fresh herbs like parsley and basil bring creamy and herbal notes. Dressed with an olive oil and white wine vinegar vinaigrette seasoned with garlic, oregano, and red pepper flakes, this salad offers a balanced blend of textures and flavors for a satisfying side or light meal.
Prep Time
20 mins
Cook Time
10 mins
Servings:
10
Calories:
2923 kcal
Course:
Salad
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 2923
% 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.