Pasta Salad with Homemade Italian Dressing
User Reviews
4.6
Pasta Salad with Homemade Italian Dressing
Description
Pasta Salad with Homemade Italian Dressing is composed of cooked farfalle pasta combined with cubed pepperoni and mozzarella cheese, minced onion and celery for crunch, black olives for briny contrast, and fresh parsley for herbal notes. The pasta is rinsed under cold water after cooking to cool and prevent sticking.
The dressing is made by shaking or whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, pepper, oregano, and basil to create a balanced, tangy, and herbaceous flavor that coats the salad ingredients without overpowering them. The salad is tossed with sufficient dressing to moisten, allowing flavors to meld.
This salad can be served immediately or refrigerated to develop flavor further and is suitable as a side dish or light main. Leftovers should be stored refrigerated and are good for several days, with additional dressing added if dryness occurs after sitting.
Variations include substituting or adding other Italian meats, cheeses, or vegetables as preferred. Omitting pepperoni turns this into a vegetarian option. Medium pasta shapes like shells or farfalle work best for holding the dressing and mix-ins.
Ingredients
For the Salad:
- 1 pound farfalle pasta cooked, drained and rinsed under cold water, or medium shell pasta
- 8 ounces pepperoni cubed
- 8 ounces mozzarella cheese cubed
- 1 onion minced, small
- 1 celery minced, stalk
- 6 ounce black olives canned, drained and rinsed
- 3 tablespoons parsley fresh, minced
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1½ teaspoons lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon oregano dried
- ⅛ teaspoon basil dried
Instructions
- Combine the pasta, pepperoni, cheese, onion, celery, olives and parsley in a large bowl.
- Place all of the dressing ingredients in a jar, seal, and shake vigorously to combine. (Alternately, you can whisk together everything but the olive oil, and then gradually drizzle in the olive oil while whisking continuously.)
- Pour over enough of the dressing to moisten the salad (you may have a tiny bit leftover) and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve (it's even better after it sits in the fridge, so if you have time to make it ahead, do so!). Leftovers should be stored in the refrigerator for up to 4 days. Splash with additional dressing, olive oil or vinegar if the pasta has soaked up too much moisture on day 2 or beyond.
Notes
- The salad ingredients can be adapted by adding or substituting Italian meats, different cheeses, or vegetables to taste.
- Omitting pepperoni makes this an easy vegetarian pasta salad; increase other ingredients to compensate if desired.
- Preferred pasta shapes include farfalle and medium shells that hold dressing well.
- Leftovers keep refrigerated up to 4 days; add more dressing or vinegar if pasta dries out upon standing.
- The homemade dressing can be substituted with store-bought Italian dressing if preferred.
- Making the salad a few hours or a day ahead improves flavor melding; check and adjust seasoning before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 35mg | 12% |
| Sodium | 775mg | 32% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 118mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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