Italian Pasta Salad

Name: Italian Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 cups rotini or fusilli pasta, cooked according to package directions, drained and cooled; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh mozzarella pearls, or diced mozzarella; 1/4 cup salami, diced into small cubes; 1/2 bell pepper, diced, preferably red or yellow for color; 1/4 cup red onion, finely diced; 1/4 cup black olives, sliced; 1/2 cup artichoke hearts, quartered, marinated in oil and drained; 2 tbsp pepperoncini peppers, sliced; 1/4 cup Italian dressing, store-bought or homemade; 2 tbsp Parmesan cheese, freshly grated; 2 tbsp fresh basil and cilantro, chopped; to taste salt and black pepper, to taste

Colorful pasta salad with vegetables, mozzarella, and salami tossed in a zesty Italian dressing. Great for picnics and potlucks.

15 minEasyServes 6280 cal/serving

Italian-AmericanSideNo-CookStandardAlcohol-FreeCorn-Free

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Ingredients

2 cups rotini or fusilli pasta, cooked according to package directions, drained and cooled
1/2 cup cherry tomatoes, halved
1/4 cup fresh mozzarella pearls, or diced mozzarella
1/4 cup salami, diced into small cubes
1/2 bell pepper, diced, preferably red or yellow for color
1/4 cup red onion, finely diced
1/4 cup black olives, sliced
1/2 cup artichoke hearts, quartered, marinated in oil and drained
2 tbsp pepperoncini peppers, sliced
1/4 cup Italian dressing, store-bought or homemade
2 tbsp Parmesan cheese, freshly grated
2 tbsp fresh basil and cilantro, chopped
to taste salt and black pepper, to taste

Instructions

1

Cook 2 cups rotini or fusilli pasta cooked according to package directions, drained and cooled.
2

While the pasta is cooling, prepare all your vegetables and other ingredients: halve 1/2 cup cherry tomatoes, dice 1/2 diced, preferably red or yellow for color bell pepper and 1/4 cup finely diced red onion, prepare 1/4 cup sliced black olives, 1/2 cup quartered, marinated in oil and drained artichoke hearts, and 2 tbsp sliced pepperoncini peppers.
3

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, 1/4 cup or diced mozzarella fresh mozzarella pearls, 1/4 cup diced into small cubes salami, bell pepper, red onion, black olives, artichoke hearts, and pepperoncini peppers.
4

Pour 1/4 cup store-bought or homemade Italian dressing over the salad ingredients and toss gently to coat everything evenly. Start with about 3/4 of the dressing, then add more as needed to achieve your desired level of flavor.
5

Add 2 tbsp freshly grated Parmesan cheese and 2 tbsp chopped fresh basil and cilantro to the bowl. Season with to taste to taste salt and black pepper, then toss again to combine all ingredients thoroughly.
6

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together. For best results, refrigerate for 2-4 hours.
7

Just before serving, toss the salad again and taste to adjust seasonings. You may want to add a little more dressing as the pasta tends to absorb it during chilling.
8

This pasta salad can be made up to 24 hours in advance and keeps well in the refrigerator for 3-4 days in an airtight container.
9

For a vegetarian version, simply omit the salami. For a vegan version, omit both the salami and cheese or substitute with plant-based alternatives.

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Questions

How much time should I plan for Italian Pasta Salad?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 8, 24 hours. That wait sits outside the stated prep and cook times, so plan around it.

What can I use instead of Parmesan in Italian Pasta Salad?

The entry for Italian Pasta Salad calls for 2 tbsp Parmesan cheese, freshly grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I make Italian Pasta Salad gluten-free?

Yes. The gluten in Italian Pasta Salad is 2 cups rotini or fusilli pasta, cooked according to package directions, drained and cooled. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Italian Pasta Salad?

One serving (the recipe makes 6) is about 280 calories, with 12 g protein, 32 g carbohydrate and 12 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Italian Pasta Salad ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Italian Pasta Salad within two hours and eat it within three days. It is served cold; there is nothing to reheat. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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