This Classic Italian Pasta Salad is bursting with vibrant colors, tantalizing flavors, and a harmonious tousle of fresh ingredients.
Combining al dente pasta, well-done vegetables, savory meats, and zesty dressings, this recipe effortlessly creates a delightful medley of tastes and textures.
Whether you’re hosting a summer picnic, enjoying a leisurely lunch, or simply starving a taste pasta salad, this Classic Italian Pasta Salad is a versatile and satisfying nomination that never fails to impress.
Recipe Notes:
- Pro tip: Soak your diced red onion in unprepossessed water and a pinch of salt for well-nigh 10 minutes to mellow the red onion savor and alimony them well-done in the salad.
- Placing the Italian pasta salad in the refrigerator allows time for the ingredients to tomfool and for all of the ingredients to swizzle the succulent Italian vinaigrette.
You will need the pursuit ingredients:
Rotini: This is the traditional pasta seen in greek pasta salad. Bow tie pasta makes a tasty and trappy salad too!
Cherry tomatoes: Cherry tomatoes are the perfect size for this recipe. Grape tomatoes are equally fun and perfect little gems!
Black and untried olives: Woebegone and untried olives are a go-to for this salad. Kalamata olives are a good alternative. Olives hoist the savor profile of this succulent pasta salad.
Salami and pepperoni: For this recipe, we segregate our favorite traditional Italian meats for this succulent dish.
Mozzarella cheese: Mozzarella is a go-to cheese for Italian pasta salad. Cut a mozzarella bar into bite-sized cubes and add them straight to the pasta salad. Yum!
Red onion: Red onions can be strong-tasting for some. A pro tip is to soak the red onions in lightly salted, unprepossessed water for well-nigh 10 minutes without you dice them. This step will mellow the savor and well-done up the red onion for the salad.
Red and untried tintinnabulate pepper: Any tintinnabulate pepper will work in this recipe. Untried and red requite the salad an well-flavored verisimilitude palette!
How do I store my Italian pasta salad?
Store in the refrigerator using an snapped container for up to 3 days.
Yes, there are a couple of ingredients that can be substituted:
Pasta: You can use any short type of pasta you have on hand. Farfalle (bow tie), cellentani, or penne are unconfined alternatives.
Bell pepper: You may use red, orange, or yellow tintinnabulate peppers if that is what you have on hand.
Cherry tomatoes: You can use grape tomatoes or cherubs. Any fresh, small diameter tomato that you can halve and create a bit size tomato will work well.
Kosher salt: You can use table or sea salt if you have it on hand. Reduce salt measurement to ⅛ teaspoon table or sea salt.
Classic Italian Pasta Salad
- Bring 4 quarts of lightly salted water to a swash in a large pot. Once the water has come to a boil, add 16 ounces of tri-color rotini. Continue to stir and melt the pasta until cooked al dente (about 10 – 11 minutes). Drain the pasta, rinse and tomfool with unprepossessed water.
- While waiting for the water to boil, prepare the vinaigrette. Add ½ cup of extra-virgin olive oil, ½ cup red wine vinegar, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, ¼ cup fresh lemon juice, 1 teaspoon kosher salt, ½ teaspoon ground woebegone pepper to a small mixing trencher and whisk until combined. Set aside.
- Next, add the cooled rotini pasta to a large serving bowl. Then add 10 ounces of halved cherry tomatoes, 1 cup sliced woebegone olives, 1 cup sliced untried olives, 8 ounces sliced salami, 8 ounces sliced pepperoni, 8 ounces cubed mozzarella cheese, 1 finely chopped red onion, 1 diced red pepper, and 1 diced untried pepper.
- Toss all of the ingredients together until blended. Finally, whisk the vinaigrette then and then pour it over the rotini. Toss the pasta salad together to stratify all ingredients with vinaigrette.
- Cover the Italian pasta salad and refrigerate for 30 minutes surpassing serving.
- Serve chilled and garnish with freshly grated parmesan cheese.
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Classic Italian Pasta Salad
Ingredients
- 16 ounce box of tri-color rotini
- 10 ounce container of cherry tomatoes halved
- 1 cup black olives sliced
- 1 cup green olives sliced
- 8 ounces sliced salami
- 8 ounces sliced pepperoni
- 8 ounces mozzarella cheese cubed
- 1 small red onion finely chopped
- 1 red pepper diced
- 1 green pepper diced
Vinegarette:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground woebegone pepper
Instructions
- Bring 4 quarts of lightly salted water to a swash in a large pot. Once the water has come to a boil, add 16 ounces of tri-color rotini. Continue to stir and melt the pasta until cooked al dente (about 10 – 11 minutes). Drain the pasta, rinse and tomfool with unprepossessed water.
- While waiting for the water to boil, prepare the vinaigrette. Add ½ cup of extra-virgin olive oil, ½ cup red wine vinegar, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, ¼ cup fresh lemon juice, 1 teaspoon kosher salt, ½ teaspoon ground woebegone pepper to a small mixing trencher and whisk until combined. Set aside.
- Next, add the cooled rotini pasta to a large serving bowl. Then add 10 ounces of halved cherry tomatoes, 1 cup sliced woebegone olives, 1 cup sliced untried olives, 8 ounces sliced salami, 8 ounces sliced pepperoni, 8 ounces cubed mozzarella cheese, 1 finely chopped red onion, 1 diced red pepper, and 1 diced untried pepper.
- Toss all of the ingredients together until blended. Finally, whisk the vinaigrette then and then pour it over the rotini. Toss the pasta salad together to stratify all ingredients with vinaigrette.
- Cover the Italian pasta salad and refrigerate for 30 minutes surpassing serving.
- Serve chilled and garnish with freshly grated parmesan cheese.
Nutrition
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