How to make pasta salad?

Cook short pasta like rotini until just tender, then rinse with cold water to cool it down completely. While the pasta drains, chop your vegetables, slice your meats and olives, and whisk together a simple dressing of olive oil, vinegar, garlic, and herbs. Combine everything in a large bowl, pour the dressing over, and toss until well coated. Chill for at least one hour before serving, and give it a fresh toss with a little extra dressing just before it hits the table.

How much Italian dressing for pasta salad?

A reliable starting point for pasta salad with italian dressing is about three-quarters of a cup of dressing per pound of dry pasta. That said, it's better to add the dressing in stages start with a bit less, toss, taste, and add more as needed. Always keep a small amount in reserve to add right before serving, since pasta continues to absorb dressing as it chills and the salad often needs a refresh before it goes out.

What is the best pasta for Italian pasta salad?

Rotini is the top choice, and the reason comes down to surface area. The spiral shape catches and holds dressing, small bits of herbs, and seasoning in every groove. Fusilli, farfalle, and penne are all excellent alternatives for the same reason they have texture and structure that long, smooth pasta simply can't match in a cold preparation.

What ingredients go in an Italian pasta salad?

The classic lineup includes rotini pasta, cherry tomatoes, fresh mozzarella, sliced black olives, pepperoncini, salami, red onion, cucumber, fresh parsley, and fresh basil, all dressed with a homemade or quality store-bought Italian vinaigrette. From there, the recipe is flexible. Provolone, artichoke hearts, roasted red peppers, sun-dried tomatoes, or even a handful of arugula can all be added depending on your taste and what's in the fridge.

Can I make Italian pasta salad ahead of time?

Absolutely and it's actually encouraged. Making this dish a day ahead gives the flavors time to fully develop and meld together, which produces a noticeably richer and more satisfying result than serving it freshly made. Store it in an airtight container in the refrigerator, and plan to refresh it with a small drizzle of dressing and a good toss before serving. It keeps well for up to four days.

Italian Pasta Salad: 6 Easy Steps for Happy Picnics

Italian Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh chilled pasta salad with rotini, crisp vegetables, mozzarella pearls, herbs, Parmesan, and a lively homemade dressing.

Author: Harper Lane
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Boiled, Tossed, Chilled
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

1 pound rotini pasta
1 cup cherry tomatoes halved
1 cup mini mozzarella balls
1/2 cup black olives sliced
1/2 cup pepperoncini sliced
1/2 cup salami chopped
1/4 cup red onion finely chopped
1/4 cup fresh parsley chopped
1/4 cup fresh basil chopped
1/2 cup cucumber diced

For the dressing:

3/4 cup olive oil
1/4 cup vinegar
2 cloves garlic minced
1 teaspoon dried italian herbs
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the rotini until tender with a pleasant bite.
Drain the pasta, rinse it briefly under cool water, and shake away extra water.
Add olive oil, apple cider vinegar, garlic, mustard, oregano, salt, pepper, and sugar to a jar. Close the lid and shake well.
Place cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini, mozzarella, Parmesan, basil, and parsley in a large bowl.
Pour most of the dressing over the salad and toss gently until coated.
Cover and chill for one hour. Toss again before serving and add reserved dressing as needed.

Notes

Use rotini, fusilli, or farfalle for a shape that catches dressing well.
Reserve a few tablespoons of dressing for the final toss.
Prepare the salad several hours ahead or refrigerate it overnight.
Store leftovers in a sealed container in the refrigerator for up to four days.
Add white beans or grilled chicken for a heartier meal.

Nutrition

Serving Size: 1/8 of recipe
Calories: 410
Sugar: 4 g
Sodium: 560 mg
Fat: 24 g
Saturated Fat: 7 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 20 mg

Find it online: https://allmealsrecipes.com/italian-pasta-salad/

Easy Meals for Busy Lives

Italian Pasta Salad

Ingredients

Instructions

Notes

Nutrition