Italian Pasta Salad
Italian Pasta Salad with salami, fresh cheese, veggies and your favorite pasta tossed with Italian dressing for a crowd pleaser year round.
Servings: 12 servings
Calories: 285kcal
Ingredients
- 10 ounces dry pasta like fusilli, farfalle or penne 4 cups
- 1 pound grape tomatoes or cherry tomatoes cut in halves
- 1 large bell pepper diced
- 1 cup olives pitted and cut in halves
- 7 ounces mini bocconcini 1 cup, cut in halves
- 4 ounces salami cut into matchsticks
- 1/4 cup red onion or white onion finely chopped
- 1/2 cup Italian parsley finely chopped
- 1/4 cup Parmesan cheese shredded
- 1/2 cup olive oil extra virgin
- 1/4 cup red wine vinegar or white wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Cook pasta as per package instructions in a pot of salted water, undercooking by 2 minutes. It should be al dente. Drain pasta in a colander and rinse with cold water to stop the cooking process. Set aside to drain.
- In a medium bowl, whisk olive oil, vinegar, dried oregano and basil. Set aside.
- In a large bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Add cooked pasta to the bowl, drizzle with the dressing and stir gently with large metal spoon to combine.
- It is best to let Italian pasta salad chill in the fridge for 30 minutes-2 hours before serving.
- Bring to a potluck, serve as a lunch, meal prep for a work week or serve with chicken or any grilled meat for dinner.
Video
Notes
- Store: Refrigerate pasta salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to "melt" olive oil.
- Freeze: Do not freeze pasta salad.
- Make ahead: Refrigerate all salad ingredients and dressing covered and separately for up to 2 days. Combine before serving.
Nutrition
Serving: 1cup | Calories: 285kcal | Carbohydrates: 21g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 440mg | Fiber: 2g | Sugar: 2g