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Make Dressing: Combine olive oil, red wine vinegar, parsley, onion, lemon juice, basil, oregano, salt, sugar, and pepper.
Cook Pasta according to package instructions. Drain water and rinse pasta in cold water. Allow to cool, then pour half of the salad dressing and toss to combine.
Add Ingredients: Add mozzarella cheese pearls, salami, black olives, red onion, cherry tomatoes, fresh parsley, parmesan, pepperoncini (optional), and additional dressing, to taste. Refrigerate pasta salad with Italian dressing for 1 hour or longer, before serving.
(Courtesy of Lauren Allen)To Make Ahead: This cold Italian Pasta Salad can be made in advance and stored in the refrigerator for up to 4-5 days, making it perfect for meal prep.
(Courtesy of Lauren Allen)Author: Lauren Allen
Servings: 8
Calories: 664
Cost: 8
Prep: 10 Minutes
Cook 15: Minutes
Refrigerate: 1 hour
Total: 1 Hour 25 Minutes
For the Italian Salad Dressing (or substitute about 1 ½ cups bottled zesty italian dressing):
Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
For the Pasta Salad:
Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.
Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine.
Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.
Make Ahead Instructions: Italian Pasta Salad can be made in advance and stored in the refrigerator for up to 4-5 days.
Add Meat/Protein: Add cooked chopped ham or chicken.
Add Veggies like chopped cucumber, bell pepper, shredded carrot, or cooked sautéed veggies, like zucchini, asparagus, broccoli.
Meatless Italian Pasta Salad: Leave the meat out and add extra vegetables.
Swap the Noodles: Use farfalle, penne, or any favorite bite-size pasta.
Gluten Free: Use your favorite gluten free bite size pasta noodles. We have had great luck with the Barilla rotini pasta.
Calories: 664kcal
Carbohydrates: 49g
Protein: 23g
Fat: 42g
Saturated Fat: 11g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 24g
Cholesterol: 50mg
Sodium: 1559mg
Potassium: 384mg
Fiber: 3g
Sugar: 4g
Vitamin A: 557IU
Vitamin C: 10mg
Calcium: 243mg
Iron: 2mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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