Pasta salad is a classic summer staple that pairs well with grilled meats and makes a great picnic offering. I often make pesto pasta salad, Greek pasta salad and this hearty Italian version when I’m entertaining family and friends. When it’s warm out, there’s nothing better than a fresh and colorful Italian pasta salad! It’s full of bold and zesty ingredients, and the homemade dressing really takes this recipe over the top!
Italian Pasta Salad Ingredients
To make this salad, you will need rotini pasta, salami, pepperoni, green bell pepper, cherry tomatoes, red onion, olives, fresh parsley, fresh mozzarella balls, salt and black pepper. The dressing is made with extra virgin olive oil, red wine vinegar, parmesan cheese, red bell pepper, parsley, dried minced onion, basil, oregano, garlic powder, salt, sugar and pepper.
How Do You Make Italian Pasta Salad?
Pasta salad is all about the dressing. To make the pasta salad dressing simply whisk together all of the vinaigrette ingredients. This Italian dressing is so good you will want to pour it on everything! Cook rotini pasta and cool the pasta. Then you’ll want to mix the cooled pasta with salami, pepperoni, bell pepper, cherry tomatoes, red onion, olives, parsley and mozzarella balls. Pour the dressing over the salad. Now the salad is ready to serve! Feel free to add a little salt and pepper to taste as desired.
Tips For Italian Pasta Salad
Any short pasta will work for this salad; other great options include farfalle, fusilli, penne or elbow macaroni. Be sure to cut up your meats and veggies into bite sized pieces to make the salad easy to eat. I rinse the pasta under cold water because this helps to keep the noodles from sticking together. It also cools off the pasta so it can be added to the salad without melting the cheese. The homemade dressing can be stored in the refrigerator for up to 5 days. I typically make the dressing in advance to make my prep work easier on the day of my party.
Flavor Variations
This recipe is fabulous as-is, but you can easily customize the ingredients to suit your tastes.
Protein: Add some white beans or chickpeas to the salad for added protein. You can also swap out the meat options for other Italian offerings such as prosciutto, pancetta, coppa or mortadella. Vegetables: Feel free to add more veggies to the mix. Some great options include marinated artichoke hearts, baby spinach leaves, cucumber, roasted red peppers, shaved fennel, sun dried tomatoes or roasted garlic. Instead of kalamata olives try black olives or green olives. Cheese: Swap out the mozzarella balls for cubes of fontina, shaved parmesan or diced provolone cheese. Toppings: Finish your salad with some fresh basil, toasted pine nuts or a drizzle of balsamic glaze. Grains: You can also make this salad with other types of grains such as quinoa or farro for a different flavor and texture.
What Goes With Pasta Salad?
Pasta salad is most often served as a side dish. This salad would be great with smoked brisket, jerk shrimp kabobs, grilled chicken tenders or pulled pork sandwiches. You can also serve this pasta dish as a main course and offer some sliced baguette bread on the side, or a grilled or roasted vegetable side dish. This salad is the perfect blend of savory meats and cheese with cool and refreshing veggies. I always get a ton of requests for the recipe at potlucks!
