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Italian Pasta Salad

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A bright and fresh Italian pasta salad packed with flavor, perfect for weeknights, picnics, or potlucks.

Ingredients

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  • 12 oz short pasta (rotini, fusilli, or farfalle)
  • 2 cups cherry or grape tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 red onion, thinly sliced
  • 1 cup black olives, sliced (or Kalamata)
  • 1/2 cup pepperoncini, sliced (optional)
  • 1 cup salami or pepperoni, chopped (optional)
  • 1 cup fresh mozzarella pearls (or diced block mozzarella)
  • 1/4 cup grated Parmesan
  • 1/4 cup fresh parsley or basil, chopped
  • 1/2 cup extra-virgin olive oil (for dressing)
  • 1/4 cup red wine vinegar (for dressing)
  • 1 teaspoon Dijon mustard (for dressing)
  • 2 cloves garlic, minced (for dressing)
  • 2 teaspoons dried Italian seasoning (for dressing)
  • Salt and black pepper, to taste (for dressing)
  • 1/2 teaspoon sugar or honey (optional, for dressing)

Instructions

  1. Bring a large pot of well-salted water to a boil and cook the pasta until al dente, 8–10 minutes.
  2. Whisk together olive oil, red wine vinegar, Dijon, garlic, Italian seasoning, salt, pepper, and sugar/honey for the dressing.
  3. Prep the mix-ins: halve tomatoes, dice cucumber and bell pepper, thinly slice red onion, slice olives and pepperoncini, chop salami and herbs.
  4. Drain the pasta and rinse under cold water to cool.
  5. Add cooled pasta to a large bowl. Pour in about two-thirds of the dressing and toss. Fold in veggies, olives, salami, mozzarella, and herbs.
  6. Cover and chill in the fridge for 30–60 minutes.
  7. Serve cold or at room temperature, topped with remaining dressing, Parmesan, and herbs.

Notes

This salad is best served chilled and can be stored in an airtight container in the fridge for 3–4 days.

Nutrition

Find it online: https://recipesunfolded.com/italian-pasta-salad/

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