Italian Pasta Salad Recipe
This Italian pasta salad is full of fresh Italian flavors. It's a mix of salami, mozzarella, and fresh veggies tossed in a homemade dressing.
Servings: 12
Calories: 168kcal
Ingredients
- 1 16-ounce package rotini pasta
- 1 cup marinated artichoke hearts (drained and quartered)
- 1 cup sun dried tomato strips in oil (drained)
- 1 cup black olives (whole or sliced)
- 1 8-ounce container fresh mozzarella pearls
- 1 7-ounce hard salami (cut into ½-inch cubes)
- 1 cup cherry or grape tomatoes (halved)
- ¼ cup fresh basil (julienned)
- ½ red bell pepper (diced)
- ½ orange bell pepper (diced)
- ½ yellow bell pepper (diced)
- ½ cup grated parmesan (divided)
- ¼ cup parsley (chopped)
- ½ cup whole pepperoncini or sliced banana peppers (optional)
Vinaigrette
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon Dijon mustard
- ½ teaspoon Italian herb seasoning
- ½ teaspoon red pepper flakes
Instructions
Make the Vinaigrette
- In a large jar, add the red wine vinegar, olive oil, balsamic vinegar, Dijon mustard, Italian herb seasoning, and red pepper flakes. Whisk or seal the lid tightly and shake vigorously for about 30 seconds to combine.
Cook the Pasta
- Cook the pasta according to the directions on the package, minus one minute. Slightly undercooking the pasta allows it to absorb the dressing and still hold its shape.
- Drain the hot pasta, rinse with cold water until cool, and drain well, then add the pasta to a bowl large enough to hold all of the ingredients with room to spare to toss.
Assemble the Salad
- To the large bowl of cooked and almost cooled pasta, add the prepared marinated artichoke hearts, sun-dried tomatoes, olives, mozzarella, hard salami, tomatoes, basil, peppers, and half of the parmesan. Add the vinaigrette and toss to combine all of the ingredients so that they are distributed equally. Transfer to a different serving bowl, if desired. Cover the salad with plastic wrap and refrigerate for at least 2 hours to completely chill and combine flavors.
- Sprinkle the other half of the grated parmesan cheese over the top, arrange the pepperoncini or banana peppers decoratively on top (if using), and sprinkle with the chopped parsley.
Notes
For the best flavor, let the salad chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.
Leftover pasta salad should be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 168kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 343mg | Potassium: 416mg | Fiber: 3g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 1mg