Italian Pasta Salad
Italian pasta salad is a delightful dish that combines cooked pasta, colorful vegetables, savory meats, and a flavorful dressing for a tasty side dish.
Servings: 10
Ingredients
- 12 oz Tri-Color Rotini pasta 1 box
- 1 cup grape tomatoes halved
- 1 cup hard salami diced (Cut the salami into ¼ inch thick and each slice into cubes)
- ½ cup red onions thinly sliced and cut into bite-size
- ½ cup fresh mozzarella cubed (or Mozzarella pearls)
- ½ cup sliced Kalamata Olives or black olives
Italian Vinaigrette/Dressing
- 1 cup olive oil
- ¼ cup lemon juice
- 1 tablespoon honey Dijon mustard
- 2 teaspoons dry Parsley
- 1 teaspoon Italian seasonings
- 1 teaspoon garlic powder
- 1 teaspoon honey
- Salt and Pepper to taste
Instructions
- Cook the pasta according to the directions on the package. Drain and rinse with cold water. Rinsing with cold water will help the pasta not stick together. Some prefer not to rinse the pasta once they are cooked, I would suggest adding a little bit of olive oil to avoid the pasta sticking together.
- Once the pasta is cooked and drained, place them in a large mixing bowl. Let them cool completely.
- Once the pasta is cooled, add the grape tomatoes, hard salami, onion, mozzarella, and olives. Mix so all ingredients are well blended. Set aside.
- In a medium size mixing bowl, whisk the olive oil, lemon juice, Dijon mustard, Parsley, Italian seasonings, garlic powder, and honey. Whisk so all ingredients are combined.
- Pour the dressing over the pasta mixture. Using 2 serving spoons, toss to coat all ingredients of the pasta with the dressing.
- Cool for at least 1 hour (we cooled it off for 2 hours in the fridge) to allow the dressing flavors to bind with the pasta.
- Salt and Pepper to taste. Keep in mind the flavors will keep developing as the salad rests in the fridge. I would strongly suggest waiting at least 1 hour before adding any salt or pepper.
- Serve and Enjoy!
Notes
- We add the Kalamata olives for their stronger fruity flavor. Black olives can be used instead.
- You can use any short pasta, I would suggest a Rigatoni, Penne, or Ziti. These kinds of pasta have more of a texture, and therefore the vinaigrette will stick to it easier.
- Side dish: Serve this pasta alongside a sandwich, grilled chicken, steaks, baked BBQ chicken thighs, pizza, burgers,...
- Keep in mind this salad is excellent to serve within 24 hours of making it, but be an excellent dish for lunch, at the park, or the beach.
- Storage: Store in the fridge for 2 to 3 days.
- Warning: DON’T overcook the pasta. It will be mushy and the texture would not be right. Remember the pasta will keep cooking a little after you drain the water and rinse it.
- Make it spicy: Use spicy salami, chopped Jalapeno, or add some banana peppers.
- Make it Deluxe: Add fresh chopped herbs (basil, parsley, thyme). Add some chopped fennel. use different types of salami. Sprinkle some Gorgonzola or Feta when serving.
Nutrition
Serving: 1 of 10 servings | Calories: 404kcal | Carbohydrates: 29g | Protein: 9g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 13mg | Sodium: 407mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 1mg
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