Description
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
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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)
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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
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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.
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Prepare the Ingredients
- While the pasta cooks, chop the tomatoes, cucumber, red onion, and olives. Cube the mozzarella and pepperoni (if using).
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Combine Everything
- In a large mixing bowl, add the drained, cooled pasta along with the chopped veggies, olives, mozzarella, and pepperoni or salami.
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Add the Dressing
- Pour the Italian dressing over the pasta salad. Toss gently to evenly distribute the dressing, adding salt and pepper to taste.
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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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Italian
Keywords: pasta salad, Italian pasta salad, summer salad, potluck salad, easy side dish