The Best Italian Pasta Salad
Imagine a bowl overflowing with perfectly cooked pasta, coated in a fresh, homemade Italian dressing bursting with vibrant herbs. This salad is a feast for the eyes, featuring bold colors from cherry tomatoes, crisp green bell peppers, and creamy white cheeses. Each forkful introduces a new texture, a new flavor – it’s a symphony of tangy, hearty, and fresh notes that will keep you coming back for more. Generous chunks of salami add a satisfying depth, while creamy bocconcini and Monterey Jack cheese offer a delightful contrast. Every bite is an adventure – one moment you’re savoring a juicy tomato, the next you’re delighting in the robust taste of salami. It’s not just a salad, it’s an unforgettable flavor journey that will have you hooked from the first bite.
Garlic, Parsley, Oregano, Basil: These are key for the Italian dressing, providing a rich, herbal flavor. You could use dried herbs if fresh ones aren’t available. Red Pepper Flakes: Give the dressing a bit of heat. Adjust based on your preference for spice, or skip entirely if desired. Olive Oil: Forms the base of the dressing, adding a smooth, rich mouthfeel. Any other neutral oils could also work. White Wine Vinegar & Lemon Juice: Provide the acidity needed to balance the flavors in the dressing. Apple cider vinegar could be substituted. Salt & Pepper: Essential for bringing out the flavors of all the other ingredients.
Pasta: The backbone of this salad, providing a hearty base that perfectly absorbs the flavors of the dressing. You could use any shape you prefer, such as penne, elbow, fusilli, or rotini. Green Bell Pepper: Adds a delightful crunch and color. Yellow or red bell peppers could also work for a slightly different flavor profile. Cherry Tomatoes: These bring a burst of freshness and a touch of sweetness. Regular diced tomatoes can also be used. Salami: Gives the salad a rich, meaty element. Other cured meats like pepperoni or prosciutto could be substituted. Bocconcini: Small mozzarella cheeses that offer a creamy counterpoint. Regular-sized mozzarella cut into pieces, or even feta, could be used instead. Red Onion: Lends a sharp, aromatic element. Shallots can be used for a milder flavor. Spicy Salami: Adds a kick of heat. If you prefer less spice, use a mild salami or even cooked chicken. Monterey Jack Cheese: Offers a wonderful, melty texture and mild flavor. Cheddar or Colby-Jack could work too. Kalamata Olives: These olives add a lovely tanginess. Black or green olives could be used if preferred.
This easy pasta salad recipe is a quick and effortless dish that you can prepare in no time! In just a few simple steps, you’ll have a filling and flavorful side dish or meal ready to be served! Bring a large pot of well salted water to a boil and cook the pasta according to the package instructions until al dente. For this recipe, we are using a whole pound of pasta so that means you need a pot big enough to hold about 2 gallons of water and add at least 2 tablespoons of salt. Then once the pasta is done cooking, drain it in a colander, but don’t rinse it with cold water. Now, let’s whip together an explosion of flavor! To make the salad dressing, you have two methods to choose from. You can vigorously whisk all the dressing ingredients together in a small bowl or put them in a small jar and shake it super well. Either way works great! You just want to make sure that you mix everything together until the dressing emulsifies a bit, which will help the pasta to absorb it. After the pasta is cooked, put it in an extra-large bowl. Then add all the other pasta salad ingredients to the bowl and pour the salad dressing all over. Gently toss everything together being careful not to smush the tomatoes. Next, cover the pasta salad with plastic wrap and put it in the refrigerator to chill for at least one hour so that all the flavors can meld. Then when you’re ready, serve the Italian pasta salad and enjoy!
Storage
Fridge
Italian Pasta Salad leftovers will last 3-5 days in the fridge. If you need, you can whip up some extra dressing to toss the pasta with when you eat the leftovers in case too much has been absorbed.
Freezer
I wouldn’t recommend freezing this salad! The tomatoes and pasta will fall apart after thawing.
Other Delicious Pasta Salad Recipes
Deviled Egg Macaroni Salad Greek Pasta Salad Taco Pasta Salad Chicken Ranch Pasta Salad Asparagus And Peas Pasta Salad Antipasto Salad Cowboy Pasta Salad BLT Pasta Salad Southwest Pasta Salad Tortellini Pasta Salad
title: “Italian Pasta Salad” ShowToc: true date: “2024-09-18” author: “Jeffery Bishop”
Be sure to try my Thai Chicken Salad and my Chickpea Salad recipes next!
Italian Pasta Salad
I have quite a few pasta salad recipes on my site now, and they’re all incredible… but dare I say that this Italian Pasta Salad is my new favorite? The mozzarella, Parmesan, salami, pepperoni, and olives are just quintessential Italian! And the vibrant tomatoes, bell peppers, and red onions add the perfect crunch and pop of color along with a sprinkling of fresh parsley and of course, Italian Dressing! I know this will be a huge hit at your next gathering or potluck! We also love having it in the fridge during the hot summer months for an easy and satisfying snack!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil the pasta to al dente and drain. Spread it out on a tray or parchment paper and drizzle with 1-2 tablespoons olive oil. Let it cool. Combine the salad ingredients in a large bowl and toss with Italian dressing. If possible, chill for 2 hours prior to serving.
Make Ahead Method
This pasta salad can be assembled 8-12 hours ahead of time. Note: The pasta will absorb a lot of the dressing during storage, so you’ll need to add up to 1/2 cup additional dressing prior to serving.
Storage
Store in an airtight container and refrigerate for up to 3 days.
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Pasta Strainer– This is the one I use, it’s the perfect size. Cutting Boards My Favorite Chef Knife Glass Serving Bowl Salad Dressing Shaker and Cruet
