Italian Pasta Salad
This Italian Pasta Salad is my go-to for summer gatherings, loaded with salami, bocconcini, fresh veggies, and a zippy homemade dressing. It’s easy, make-ahead friendly, and always the first bowl to disappear at a BBQ.
Servings: 12
Calories: 511kcal
Ingredients
Pasta Salad
- 1 pound pasta such as penne, elbow, fusilli or rotini
- 1 large green bell pepper chopped
- 1 cup cherry tomatoes cut in half or quartered
- 8 ounce salami thickly sliced or cut in small pieces
- 8 ounce bocconcini mini, or cut in half or quarters if using regular size bocconcini
- ½ medium red onion finely chopped
- 8 ounce spicy salami thickly sliced or cut in small pieces
- 8 ounce Monterey Jack cheese cut in small cubes
- ½ cup Kalamata olives sliced
Italian Dressing
- 2 cloves garlic minced
- 2 tablespoons parsley fresh, chopped
- 2 tablespoons oregano fresh, chopped (or 1 tbsp dried oregano)
- 2 tablespoons basil fresh, chopped (or 1 tbsp dried basil)
- ¼ teaspoon red pepper flakes
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- Cook your chosen pasta according to the package instructions, ensuring to salt the water generously. Drain the pasta in a colander without rinsing.
- In a bowl or jar, combine garlic, parsley, oregano, basil, red pepper flakes, olive oil, white wine vinegar, lemon juice, salt, and pepper. Mix or shake until slightly emulsified.
- In a large bowl, combine pasta, green bell pepper, cherry tomatoes, both types of salami, bocconcini, red onion, Monterey Jack cheese, and Kalamata olives. Pour the salad dressing over the salad. Toss to coat evenly, and chill in the fridge for at least an hour before serving. This allows the flavors to meld for an even tastier result.
Video
Notes
- Make it ahead: The longer it sits, the better it gets. Just give it a quick stir before serving.
- Don’t skip the dressing: It’s what brings it all together. Make extra if you like things saucier.
- Swap what you need to: Any short pasta, any cheese, any cured meat. This salad is low drama.
- Fresh herbs > dried: If you’ve got them, use them. They take the whole thing up a notch.
Nutrition
Serving: 1serving | Calories: 511kcal | Carbohydrates: 32g | Protein: 22g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 53mg | Sodium: 1172mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 2mg
