{"id":226395,"date":"2025-05-06T08:45:18","date_gmt":"2025-05-06T08:45:18","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/italian-pasta-salad\/"},"modified":"2025-05-06T08:45:18","modified_gmt":"2025-05-06T08:45:18","slug":"italian-pasta-salad","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=226395","title":{"rendered":"Italian Pasta Salad"},"content":{"rendered":"
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This quick and flavorful cold Italian pasta salad is filled with pepperoni, fresh mozzarella, bell peppers, tomatoes, cucumbers, olives and homemade Italian dressing. It\u2019s perfect for summer potlucks and barbecues, or entertaining year-round!<\/p>\n
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Pasta salads are great because they\u2019re easy, can be made ahead of time, and feed a crowd. But not all pasta salads are created equal, am I right?\u00a0<\/p>\n
Thankfully this Italian pasta salad recipe is anything but bland or boring! It\u2019s filled with fresh bold flavors, and a delicious combination of textures. You\u2019ll love all the crunchy veggies, salty pepperoni, creamy mozzarella, and tangy Italian vinaigrette. Make it for your next gathering and watch it disappear.<\/p>\n
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Table of Contents<\/h2>\n
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What\u2019s in this Italian pasta salad<\/h2>\n
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Rotini pasta, or other short noodles like mini shells, penne or farfalle<\/li>\n
Mini pepperoni rounds<\/li>\n
Bell pepper<\/li>\n
Cherry tomatoes<\/li>\n
Cucumber<\/li>\n
Red onion<\/li>\n
Black olives<\/li>\n
Mini mozzarella balls<\/li>\n
Grated parmesan cheese<\/li>\n
Fresh basil<\/li>\n
Homemade Italian dressing<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Tip<\/strong>: You can absolutely change up some of this list to fit what you like or what you have on hand. Use salami instead of the pepperoni, swap the black olives for green olives, or add pepperoncini peppers or artichoke hearts.<\/p>\n
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How to make homemade Italian dressing<\/h2>\n
The first time I made this salad I planned to use bottled Italian dressing to keep things simple, but I didn\u2019t like any of the options. And it turns out, Italian dressing is extremely easy to make at home, and I even already had all of the ingredients (I bet you do too!).<\/p>\n
Here\u2019s what you\u2019ll need to grab from the pantry for this easy vinaigrette<\/strong>:<\/p>\n
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Olive oil<\/li>\n
Red or white wine vinegar<\/li>\n
Lemon juice<\/li>\n
Garlic powder<\/li>\n
Onion powder<\/li>\n
Italian seasoning<\/li>\n
Dried basil<\/li>\n
Crushed red pepper flakes<\/li>\n
Salt and pepper<\/li>\n<\/ul>\n
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Let\u2019s make this Italian pasta salad<\/h2>\n\n
Make the dressing<\/strong>. Combine all ingredients in a jar and give it a good shake until combined. (You can make it right before tossing the pasta salad, or up to several days in advance, just keep it in the fridge.)<\/li>\n
Boil<\/strong>\u00a0the pasta<\/strong>. Cook in generously salted water until al dente (use the box instructions for timing). When the pasta is done, drain but don\u2019t rinse! Toss with a little of the dressing and spread it out on a sheet pan to let it cool while you prep everything else.<\/li>\n
Chop veggies<\/strong>. I prefer small uniform pieces so you can get a forkful of a lot all at once.<\/li>\n
Toss<\/strong>\u00a0the salad<\/strong>. Add everything to a large bowl and toss to combine. (The dressing will separate as it sits, so give it a good shake before pouring it over the salad.) \u00a0<\/li>\n
Chill for 2 hours or more<\/strong>. Letting it sit in the fridge for a few hours gives the flavors in the salad time to meld and develop.\u00a0<\/li>\n
Serve cold<\/strong>. Give the salad a quick toss and you\u2019re good to go! Leftovers should always be stored in the fridge and enjoyed within a few days.<\/li>\n<\/ol>\n
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Tips for this recipe<\/h2>\n
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Generously salt water for pasta<\/strong>. This gives the pasta a boost of flavor right from the beginning.<\/li>\n
Cook the pasta just past the point of \u201cal dente\u201d<\/strong>. This will keep the pasta soft as it cools.<\/li>\n
DO NOT rinse the cooked pasta under cold water<\/strong>. You\u2019ll wash away all the flavor and starch. Instead add some of the dressing to keep the pasta from sticking together and then spread it out on a sheet pan to cool.<\/li>\n
This pasta salad is best 2-24 hours after assembling<\/strong>. It needs a little chilling time for all of the flavors to meld, but too much time will make some of the vegetables mushy.\u00a0<\/li>\n
If you want to prep the salad more than 1 day ahead<\/strong>: Chop all veggies and store in the fridge. Toss cooked pasta with prepared dressing and store in the fridge separately from the veggies. Before serving, slice and prepare cheeses, slice basil, and toss the whole salad together.<\/li>\n
Make it your own!<\/strong>\u00a0Don\u2019t be afraid to customize this recipe as you like: use gluten-free noodles to keep it GF, use bottled Italian dressing if you want to, add or swap out veggies, add diced ham or chicken for additional protein.<\/li>\n<\/ul>\n
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