Pasta Salad Recipe (Italian Style)
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3
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Calories
260 kcal
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Course
Side Dish
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Cuisine
Italian, International
Pasta Salad Recipe (Italian Style)
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Creamy homemade pasta salad that’s great for making as a main or side dish. Bursting with slightly sweet and wonderfully sour flavors, it features a mayo dressing and some crunchy fresh veggies.
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Ingredients
For cooking pasta
- 1 cup ziti or macaroni - 100 grams
- 4 cups water
- 1 teaspoon salt or as required
Other ingredients
- ⅓ cup capsicum (green bell pepper) - finely chopped
- ½ cup carrots - peeled and grated
- ⅓ cup onions - finely chopped
- 1 tablespoon celery minced or finely chopped
- 1 tablespoon parsley - chopped
- 6 to 7 olives green or black, optional
- 1 tablespoon parsley leaves - chopped, for garnish
For dressing
- 6 tablespoons mayonnaise egg-free or vegan
- 1 tablespoon red wine vinegar
- ¼ teaspoon ground black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- salt as required
- ½ teaspoon sweet paprika or red chilli powder, add as per taste
- ¼ to ½ teaspoon raw sugar or as required
Instructions
Cooking pasta
- Bring heavily salted water to a boil in a large pot on high heat. When cooking pasta you want to include enough salt so that the water “tastes like the ocean”.
- Add ziti or your preferred small-to-medium sized pasta to the boiling water.
- Reduce the heat to medium or medium-high, so that the water continues boiling but does not bubble over. Stir the pasta in intervals and cook for 8 to 10 minutes or according to package directions.
- The pasta should be al dente, or feel free to cook longer if you like a softer texture or are making a cold salad.
- Once cooked strain the pasta in a colander.
- For a cold salad, rinse the salad in fresh water or drizzle some oil on them and mix gently - to prevent the pasta from sticking.
Making mayo dressing
- Take the mayonnaise, extra virgin olive oil, dijon mustard, red wine vinegar, ground black pepper, sweet paprika, sugar and salt as per taste in a mixing bowl.
- Mix very well.
- Check the taste of the dressing and feel free to add more seasonings to suit your taste. You can add more sugar too.
Making pasta salad
- Add the cooked pasta.
- Add in the chopped veggies - onions, capsicum, carrots. Add the finely chopped celery, parsley and sliced olives if using.
- Toss and combine well so that the pasta and veggies are coated with the mayo dressing.
- Garnish with parsley and serve right away while warm, or allow the pasta salad to cool before storing in the fridge to chill and enjoy cold.
Serving suggestions
- Serve pasta salad as a main dish with your preferred Italian-inspired sides.
- For a lighter meal serve with fresh vegetables - cucumber, radish, carrots or greens - like spinach or kale, either as a raw salad or steamed.
- Pasta salad is great for brunch or an afternoon lunch, or even as a hearty snack between meals.
Notes
- Transfer homemade pasta salad to an airtight container and keep in the refrigerator for up to 2 to 3 days. To maintain the best texture I don't suggest that you freeze.
- Veggies: Add a handful of boiled corn kernels or green peas for extra veggies. You can also add sautéed or blanched dark leafy greens, like spinach, chard or kale. Some lettuce also tastes nice.
- Vinegar: I use red wine vinegar, but feel free to use white wine vinegar, apple cider vinegar, or white vinegar instead.
- Pasta type: Any medium to small pasta or macaroni can be used to make this salad. While my recipe calls for ziti, you can include fussili, bowtie, rigatoni, shell or farfalle pasta.
- Herbs: You can fresh or dried herbs of your liking or change their quantities.
- Gluten-free: To make a gluten-free salad replace ziti with a gluten-free pasta variety.
- Spices: Omit black pepper or paprika if you do not prefer these. In place of sweet paprika, add ¼ teaspoon cayenne pepper.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
36g
(12%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
3mg
(1%)
Sodium
1441mg
(60%)
Potassium
215mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4014IU
(80%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
19mg
(21%)
Vitamin E
2mg
Vitamin K
61µg
Calcium
28mg
(3%)
Vitamin B9 (Folate)
19µg
Iron
1mg
(6%)
Magnesium
28mg
Phosphorus
79mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 1441mg | 60% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4014IU | 80% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 19mg | 21% |
| Vitamin E | 2mg | |
| Vitamin K | 61µg | |
| Calcium | 28mg | 3% |
| Vitamin B9 (Folate) | 19µg | |
| Iron | 1mg | 6% |
| Magnesium | 28mg | 7% |
| Phosphorus | 79mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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