Italian Pasta Salad

Every summer, as the temperature rises, I find myself reaching for lighter, refreshing dishes, and nothing hits the spot quite like Italian Pasta Salad. This dish has been a staple at family gatherings and picnics, offering a perfect balance of vibrant colors and robust flavors. Imagine a sunny afternoon, a picnic blanket spread out, and the laughter of friends and family filling the air. The aroma of fresh basil and olive oil brings a sense of nostalgia, evoking memories of long, leisurely meals under the sun. Whether it’s a backyard barbecue or a potluck, this salad never fails to impress. The blend of ingredients is not just a treat for the taste buds but also a feast for the eyes. When I prepare Italian Pasta Salad, I often think back to my grandmother’s kitchen, where she would teach me the importance of using fresh ingredients. It’s a dish that reflects love, joy, and the simple pleasure of sharing food with loved ones.

Ingredients to Make Italian Pasta Salad

The ingredients for Italian Pasta Salad come together beautifully to create a dish that is as delightful to eat as it is to look at. Each component adds its unique flavor and texture, from the crunch of fresh vegetables to the creaminess of mozzarella. The key players include dry rotini, which serves as the perfect base, and fresh mozzarella, which adds a creamy richness. The dressing, made with olive oil and lemon juice, ties everything together, enhancing the natural flavors of each ingredient.

• 16 oz. dry rotini: This pasta shape is perfect for holding onto the dressing and mixing well with other ingredients.
• 10 oz. hard salami, sliced 1/4-inch thick then chopped: Adds a savory flavor that complements the salad beautifully.
• 3 cups grape tomatoes, halved: Their sweetness and juiciness brighten the salad.
• 1 (6 oz.) can black olives, sliced: Provides a nice salty contrast.
• 2 cups chopped bell peppers (I like to use yellow and green): Adds crunch and color.
• 1/2 cup chopped red onion: Gives a sharp bite that balances the flavors.
• 8 oz. fresh mozzarella pearls: Their creamy texture is a standout in this dish.
• 3 oz. freshly grated parmesan (3/4 cup): Enhances the richness and adds depth of flavor.
• 1/2 cup chopped fresh parsley: Fresh herbs elevate the entire dish.
• 1/3 cup chopped fresh basil: This herb adds a fragrant aroma and flavor.
• 1 cup olive oil: Acts as the base for the dressing.
• 1/4 cup fresh lemon juice: Provides acidity that brightens the dish.
• 1 tsp dried oregano: Adds a touch of Italian flavor.
• 2 tsp dijon mustard: Offers a subtle tanginess to the dressing.
• 1 tsp honey: Balances the flavors with a hint of sweetness.
• 2 tsp minced garlic: Infuses the salad with a robust flavor.
• 1/2 tsp red pepper flakes, or to taste: Adds a little heat, enhancing the overall flavor.
• Salt and freshly ground black pepper: Essential for seasoning.

Directions for Italian Pasta Salad

Making Italian Pasta Salad is a straightforward process that anyone can master. Follow along with these easy steps, and you’ll have a delicious dish ready in no time. Let’s dive in!

1. Cook the dry rotini according to the directions on the package, adding a tablespoon of salt to the boiling water. It should be just barely al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the rest. You want the pasta to have a slight bite to it, as it will continue to absorb flavors later.
2. Immediately after draining, transfer the pasta to a rimmed baking sheet. Spread it out to cool for about 15 minutes. This step is crucial because it prevents the pasta from becoming mushy. You should see the steam rising as it cools, which is a good sign.
3. While the pasta is cooking and cooling, chop all your ingredients. The salami, grape tomatoes, bell peppers, and red onion will all create a beautiful medley of colors and flavors.
4. Next, prepare the dressing. In a bowl, whisk together the olive oil, fresh lemon juice, dried oregano, dijon mustard, honey, minced garlic, and red pepper flakes. Season lightly with salt and pepper. The dressing should be well-balanced, enhancing the salad without overpowering it.
5. Once the pasta has cooled, place it in a large mixing bowl. This is where the magic happens. Add the chopped salami, grape tomatoes, black olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil. The combination of these ingredients creates an explosion of flavors.
6. Before serving, whisk the dressing again and pour it over the salad, along with the reserved pasta water. Toss everything together gently but thoroughly, ensuring that all the ingredients are evenly coated with the dressing. This should be a colorful and aromatic mix.
7. After tossing, taste the salad and adjust the seasoning with more salt or pepper if needed. This step is vital; it allows you to get the flavors just right.
8. At this point, you have the option to serve the salad immediately or let it chill in the refrigerator for an hour or two. If you want a colder and more refreshing salad, the chilling time helps the flavors meld beautifully.
9. When ready to serve, give the salad one last gentle toss. You can also sprinkle additional parmesan or fresh herbs on top for an extra touch. Place it in a large bowl, and watch as everyone digs in!

Recipe Notes about Italian Pasta Salad

When it comes to preparing Italian Pasta Salad, there are a few tips that can elevate your dish even further. Here are some notes to help you:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. The flavors will improve as they meld together.
• Freezing: This salad isn’t ideal for freezing due to the fresh ingredients, but you can freeze the pasta separately if needed.
• Pairing: This salad pairs wonderfully with grilled chicken or seafood for a complete meal.
• Variations: Switch up the ingredients by adding artichokes, spinach, or different herbs to keep things interesting.
• Servings: This recipe makes a large quantity, perfect for parties or meal prep. You can easily halve the recipe if needed.

What Complements This Italian Pasta Salad

• Grilled Vegetables: Serve alongside grilled zucchini or eggplant for a hearty meal.
• Fresh Breads: Pair with a crusty loaf or garlic bread for a satisfying spread.
• Light Proteins: Grilled chicken or shrimp can make this salad a complete meal.
• Picnic or Potluck: Ideal for summer gatherings or casual get-togethers with friends.
• Chilled Wine: Pair with a light white wine or sparkling water for a refreshing drink.
• Seasonal Fruits: Serve with a side of seasonal fruit for a refreshing balance.

FAQ

Conclusion

In conclusion, Italian Pasta Salad is a wonderful dish that captures the essence of summer with its vibrant ingredients and delicious flavors. It’s easy to prepare and perfect for any occasion, making it a reliable go-to for gatherings or simple weeknight dinners. I encourage you to try making this salad at home; your taste buds will thank you for the refreshing burst of flavor!

Italian Pasta Salad

Craving a colorful and refreshing dish? Italian Pasta Salad is the ultimate choice! Bursting with vibrant flavors from fresh vegetables and aromatic herbs, it's an easy weeknight dinner or a crowd-pleaser at gatherings. Enjoy a taste of Italy tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 6 minutes mins

Total Time 36 minutes mins

Servings: 12 servings

Course: Salads, Side Dishes

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 16 oz dry rotini
• 10 oz hard salami sliced 1/4-inch thick then chopped
• 3 cups grape tomatoes halved
• 1 can black olives sliced
• 2 cups chopped bell peppers I like to use yellow and green
• 1/2 cup chopped red onion
• 8 oz fresh mozzarella pearls
• 3 oz parmesan freshly grated (3/4 cup)
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped fresh basil
• 1 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dried oregano
• 2 tsp dijon mustard
• 1 tsp honey
• 2 tsp minced garlic
• 1/2 tsp red pepper flakes or to taste
• Salt and freshly ground black pepper

Equipment

• Large Pot
• Whisk
• Grater
• Chef's Knife

Method

 

1. Cook the dry rotini according to the directions on the package, adding a tablespoon of salt to the boiling water. It should be just barely al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the rest.
2. Immediately after draining, transfer the pasta to a rimmed baking sheet. Spread it out to cool for about 15 minutes. This step is crucial because it prevents the pasta from becoming mushy.
3. While the pasta is cooking and cooling, chop all your ingredients. The salami, grape tomatoes, bell peppers, and red onion will all create a beautiful medley of colors and flavors.
4. Next, prepare the dressing. In a bowl, whisk together the olive oil, fresh lemon juice, dried oregano, dijon mustard, honey, minced garlic, and red pepper flakes. Season lightly with salt and pepper.
5. Once the pasta has cooled, place it in a large mixing bowl. Add the chopped salami, grape tomatoes, black olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil.
6. Before serving, whisk the dressing again and pour it over the salad, along with the reserved pasta water. Toss everything together gently but thoroughly.
7. After tossing, taste the salad and adjust the seasoning with more salt or pepper if needed. This step is vital; it allows you to get the flavors just right.
8. At this point, you have the option to serve the salad immediately or let it chill in the refrigerator for an hour or two. If you want a colder and more refreshing salad, the chilling time helps the flavors meld beautifully.
9. When ready to serve, give the salad one last gentle toss. You can also sprinkle additional parmesan or fresh herbs on top for an extra touch.

Notes

• Tip 1: Chopped fresh mozzarella (log or ball shape) can be substituted in place of pearls if you can't find that size. Just cut into small cubes.
• Tip 2: To grate parmesan, cut into chunks about 1-inch then add to food processor. Process for a minute or so until finely ground.
• Tip 3: 1 1/2 tsp dried basil can be used in place of fresh, but if using dried, mix it into the dressing.
• Tip 4: Recipe makes about 18 cups.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.