4.6 from 114 votes
Pasta Salad with Homemade Italian Dressing
This pasta salad mixes cooked farfalle pasta with cubed pepperoni, mozzarella, onion, celery, olives, and fresh parsley for texture and savory flavor. A homemade Italian dressing of olive oil, red wine vinegar, lemon juice, Dijon mustard, and herbs binds the ingredients and adds tangy brightness. The salad can be served fresh or chilled and is well suited for picnics and gatherings because of its hearty ingredients and satisfying flavors.
Prep Time
20 mins
Total Time
20 mins
Servings:
12
servings
Calories:
356 kcal
Course:
Side Dish
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 356
% 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.