This Easy Pasta Salad eats like a charcuterie board. Stuffed with salami, mozzarella, peppers, olives and more. All wrapped up in a two minute Italian Dressing. Make this once and eat all week!
This Italian Pasta Salad is full of Mediterranean flavor. Packed with fresh veggies, salami, briny olives and soft mozzarella chunks. All tossed up in our two minute Italian Vinaigrette.
It’s a perfect side dish all summer long. Serve it along Grilled Chicken, Grilled Shrimp or fish or just on it’s own with a simple baguette.
Ingredients for Italian Pasta Salad –
- Pasta – this recipe works best with short sturdy pasta like cavatappi, spiral, shell, or penne.
- All the fresh veggies – cucumber, tomato, bell pepper, fresh parsley and tomatoes.
- Something briny – olives, pepperoncini, pickled onions.
- Cheese – mozzarella or feta. NOTE: we like to buy in block form and cube for a big flavor.
- Salami – or pepperoni. Any firm italian sausage would work.
- Italian Dressing – olive oil, vinegar, dijon, lemon juice, garlic powder and italian seasoning.
How to make Italian Pasta Salad –
Start by bringing a big pot of water to boil . Cook the pasta according to package directions. Drain and rinse.
While the pasta is cooking mix up your easy Italian Dressing. Simply combine all the ingredients in a jar and shake.
Dice all the veggies in bite size pieces. Slice the salami and cube the cheese.
When your pasta is cool and dry, assemble the salad. Simply stir in all the veggies, salami and mozzarella.
Pour the viniagrette over the pasta salad. NOTE: you may not use all of the dressing. Store any remaining in the refrigerator for up to a week.
How to store pasta salad –
- store in a sealed container in the refrigerator for up to 4 days. Freezing is not recommended.
A few more pasta salads we think you will love –
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LET’S EAT!
Kathi and Rachel 🧑🍳 👩🍳
Italian Pasta Salad
Ingredients
- 1 pound pasta rotini, cavatappia or penne work well
- 1 cup cucumber diced
- 1 cup bell pepper diced, any color
- 1 cup cherry tomatoes halved
- 1/2 cup olives sliced
- 1 cup mozzarella cheese cubed
- 1 cup salami quartered
- 1/3 cup fresh parsley
Italian Vinaigrette
- 3/4 cup light olive oil or any neutral tasting light oil like canola or avocado
- 1/4 cup red wine vinegar or white wine vinegar, apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder or one clove grated
- 1 teaspoon Italian Seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and rinse until cool. Set aside.
- While the pasta is cooking make the vinaigrette. Simply combine all the dressing ingredients in a jar and shake. Chill in the refrigerator while assembling the salad.
- Add the cooked cooled pasta to a large bowl. Add all the diced vegetables, cheese and salami.
- Pour on the vinaigrette and toss. You may not use all the dressing. Store in refrigerator for up to a week.
Notes
Nutrition
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