Italian Pasta Salad
This recipe is so versatile and customizable that it is perfect for picnics, potlucks, and summer BBQs.
Ingredients
Salad
- 1 lb short pasta (Rotini, fusili, penne, farfalle)
- 1½ cups 223.5 g cherry or grape tomatoes cut in half
- 6-8 oz fresh mozzarella cheese balls (Ciliegine cut in half)
- 1 cup 227 g dry Salami or pepperoni, chopped
- ¾ cup 101 g sliced black olives
- ½ cup 50 g red onion, sliced
- ½ cup 74 g sliced pepperoncini
- ¼ cup 12.5 g fresh parsley, chopped
- ½ cup 50 g grated Parmesan cheese
- Fresh basil leaves (chopped to taste (Optional))
Italian Dressing
- ½ cup 118 ml olive oil
- ¼ cup 59 ml red wine vinegar
- 1 clove garlic (minced)
- ½ tsp dry basil
- ½ tsp dry oregano
- ¼ tsp dry parsley
- 1 tbsp white granulated sugar
- ¾ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Cook the pasta in a large pot filled with plenty of salted water according to the instructions on the package. Drain it and rinse it with cold water. Set it aside to let it cool completely.
- In the meantime, whisk the ingredients for the salad dressing in a glass or bowl.
- Place the cooled pasta with all other ingredients in a large salad bowl. Add the dressing and toss well. Refrigerate for a few hours before serving.
Notes
- You can make this Italian pasta salad 12-24 hours ahead of time.
- Leftover pasta salad can be refrigerated in an air-tight for up to 3 days.
- Reserve extra dressing to serve with any leftovers.
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