Print

pasta salad recipe

pasta salad recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and flavorful Italian Pasta Salad that’s perfect for potlucks, picnics, or as a light meal. Featuring tender pasta, crisp veggies, savory meats (optional), and zesty Italian dressing, this dish is both easy and versatile.

Ingredients

Scale

  • Pasta and Main Components

    • 1 pound (450 g) pasta (e.g., rotini, penne, or fusilli)
    • 1 cup (150 g) cherry tomatoes, halved
    • 1 cup (100 g) cucumber, diced
    • ½ cup (75 g) red onion, thinly sliced
    • ½ cup (70 g) black olives, sliced
    • 1 cup (100 g) mozzarella cheese, cubed (or use mini mozzarella balls)
    • ½ cup (75 g) pepperoni or salami, sliced or cubed (optional for non-vegetarian)

  • Dressing

    • ⅔ cup (160 ml) Italian dressing (homemade or store-bought)
    • Salt and freshly ground black pepper, to taste
    • 2 tablespoons fresh parsley or basil, chopped (optional garnish)

Instructions

  1. Cook the Pasta

    • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

  2. Prepare the Ingredients

    • While the pasta cooks, chop the tomatoes, cucumber, red onion, and olives. Cube the mozzarella and pepperoni (if using).

  3. Combine Everything

    • In a large mixing bowl, add the drained, cooled pasta along with the chopped veggies, olives, mozzarella, and pepperoni or salami.

  4. Add the Dressing

    • Pour the Italian dressing over the pasta salad. Toss gently to evenly distribute the dressing, adding salt and pepper to taste.

  5. Chill and Serve

    • For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
    • Before serving, sprinkle with fresh herbs like parsley or basil if desired.

Notes

  • Make It Vegetarian: Simply omit the meat for a vegetarian-friendly option.
  • Homemade Dressing: For a homemade dressing, whisk together ½ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried Italian seasoning, and salt/pepper to taste.
  • Adapt to Taste: Add other ingredients like artichoke hearts, roasted red peppers, or pepperoncini for more variety.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipecrown.com/pasta-salad-recipe/