Quick and Easy Pasta Salad
Pasta salad with crisp veggies, fresh mozzarella, and a simple homemade dressing that is quick and easy to prepare. This is the ideal side dish! To the Easy Pasta Salad Recipe, please click here.
How To Make the Best Pasta Salad
Fresh and simple pasta salad that’s filled with crisp veggies, fresh mozzarella, and mixed with a light homemade dressing. What a delicious accompaniment! Go directly to the recipe for the simple pasta salad.
What Ingredients Should I Add to Pasta Salad?
We wanted to share with you a pasta salad that is both simple and adaptable. It is simple to put together and takes little time. We’ve included a slew of suggestions below to help you prepare the greatest pasta salad possible. This salad is a mix of two different pasta salads: Greek and Italian. Because we use both kalamata and green olives, this dish is considered Greek, although it is considered Italian because we include parmesan and fresh mozzarella cheese. If you enjoy salads that are influenced by the Mediterranean, check out our favorite Greek salad.
- You are welcome to leave the olive oil out if you wish.
- Several options have been provided below for your consideration.
- I prefer it when the spaghetti has a little bite to it, and I despise it when it becomes mushy.
- Aside from that, they contain an abundance of little spaces that serve to catch dressing and cheese shards as you’re eating them.
- Orzo pasta is a delicious choice, but be careful not to overcook it.
- We enjoy including bell pepper, cucumber, or zucchini, halved cherry tomatoes, and finely sliced green onion into our salads (or scallions).
- Fennel, carrots, radish, and even cauliflower or broccoli are all good options for a vegetable side dish.
You might also try tossing in a handful of whatever fresh herbs you have on hand for good measure.
Incorporate Some Cheese: We enjoy the salty flavor of grated parmesan in our pasta salad.
Another cheese that many enjoy is mozzarella.
Other types of cheese will also work.
Leave off the cheese if you’re making a vegan pasta salad.
Olives give a tangy taste and a lot of flavor to a dish.
If you don’t want to make a vegetarian pasta salad, you may substitute a handful of sliced salami, pepperoni, turkey, or ham for the vegetables. You could also shred some leftover rotisserie or roasted chicken and add it in. There are so many alternatives!
Our Easy Dressing for Pasta Salad
Making the dressing is the next step after deciding on the components to include in your salad. We’re going to prepare a simple pasta salad dressing using only five ingredients. Pour in a small bowl and whisk in the red wine vinegar, extra-virgin olive oil, dried oregano, and a bit of salt and pepper until well combined. It’s straightforward, but when combined with the pasta, vegetables, and other ingredients, it’s very delicious. Champagne vinegar may be used to season the salad to make it more elegant.
Making Pasta Salad in Advance
The good news is as follows: Pasta salad becomes more flavorful with time. Allowing the pasta and vegetables to marinate in the dressing for an extended period of time makes a significant change in flavor. When it comes to potato salad, we use the same procedure. Pasta salad may be made ahead of time and stored in the refrigerator for up to five days, making it an excellent side dish to prepare in advance of a meal. To summarize, the following are the essential ingredients for the greatest homemade pasta salad:
- Making the ideal tangy dressing is as simple as combining red wine vinegar, oregano, olive oil, salt, and pepper. It is not only feasible, but also encouraged, to prepare the pasta salad ahead of time
- In fact, it is highly suggested. Make use of a wide range of colors and textures. The vegetables offer crunch and color, the olives give brininess, and the fresh mozzarella elevates the salad to a new level of excellence. Fresh herbs, pickled vegetables, or spicy peppers such as chopped pepperoncini peppers can be used to enhance the taste even more.
More Pasta Salads
However, creamy pasta salad is also delicious and may be made with a vinaigrette dressing instead. Try ourCreamy Macaroni Pasta Salad, which has a simple creamy sauce as well as crisp vegetables. This Easy Orzo Pasta Salad is a favorite among our readers. It’s dressed simply with a lemon vinaigrette and topped with cucumber, olives, artichokes, tomatoes, and fresh herbs. We also enjoy thisPearl Couscous Salad with tomatoes and cucumbers, which you can get here. It’s one of our favorite salads since it has a lot of texture thanks to the crisp cucumber, juicy tomatoes, crunchy almonds, and toasted raisins.
Quick and Easy Pasta Salad
This simple pasta salad may be customized based on the items you have on hand or the season in which you live. Start with a strong pasta form like rotini or penne that has nooks and crannies to hold onto the dressing, such as arugula. Combine with our simple dressing and plenty of bright veggies, and serve immediately. Add a handful of fresh mozzarella balls, some parmesan cheese (which melts into the dressing), and you’ve got yourself a delicious salad. More options for what to include may be found in the post above, which includes our recommendations.
Watch Us Make the Recipe
Salad de Pasta Fusilli, penne, rotini, or farfalle are all good dry pasta options (bow tie) 1 cup sliced bell pepper (optional) (1 medium) 1 cup thinly sliced zucchini (about half a medium-sized zucchini) 1 cup halved cherry tomatoes (around 1 cup) Scallions (about 1/3 cup, finely sliced) (5 to 6) Optional: 1/4 cup sliced pepperoncini or banana peppers, if desired 1 cup (4 ounces) halved assorted olives (around 1 cup total) parmesan cheese or hard cheese, grated, to make 1 cup (2 ounces).
diced fresh mozzarella balls (about 1 cup or 6 ounces) Optional: a third cup chopped fresh parsley or basil Dressing Made from Scratch 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar is a good substitute.
1/2 teaspoon fine sea salt, plus more salt to your liking 1/2 teaspoon freshly ground black pepper (optional) 1/2 teaspoon oregano leaves (dried) The liquid from the pepperoncini jar is optional. 2 to 3 tbsp Extra-virgin olive oil (about 1/2 cup)
- Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is cooked, about 6 to 10 minutes (check the package for recommended cook time). Drain the water and thoroughly rinse it under cold water. While the pasta is cooking, whisk together the dressing in the bottom of a large mixing basin. To make the dressing, whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well combined. Toss in the pasta, which has been drained and washed, and combine thoroughly. Combine the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs in a large mixing bowl until well combined (if using). Season with salt and pepper to taste, and adjust as necessary. Serve immediately, or cover and refrigerate for the best effects for at least 30 minutes and up to 5 days.
Adam and Joanne’s Tips
- Putting it together a day ahead of time is a fantastic idea since it just becomes better with time. Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.
Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: A serving size of one tenth of a salad has 363 calories, 19 grams of total fat, 5 grams of saturated fat, 18.3 milligrams of cholesterol, 507.1 milligrams of sodium, 36.6 grams of carbohydrates, 2.3 grams of dietary fiber, 2 grams of total sugars, and 11.7 grams of protein.
Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love seeing your creations on Instagram and Facebook! To locate us, please visit: @inspiredtaste Calories in a single serving: 390 A serving size of one tenth of a salad has 363 calories, 19 grams of total fat, 5 grams of saturated fat, 18.3 milligrams of cholesterol, 507.1 milligrams of sodium, 36.6 grams of carbohydrates, 2.3 grams of dietary fiber, 2 grams of total sugars, and 11.7 grams of protein (per serving).
Most helpful critical review
It’s just fine. The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success. I’m not going to make it again. More information can be found at
- Five-star ratings: 214
- Four-star ratings: 61
- Three-star ratings: 14, two-star ratings: four
- And one-star ratings: four
It’s really good. When I run out of Salad Supreme, I make a reasonably excellent substitute by mixing in the individual spices specified on the SS bottle of dressing. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing to taste. In addition, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni slices, or ham cubes, among others. This is a simple template that may be customized. Read MoreThis was a huge hit with the audience!
- It was fantastic!
- I cater on occasion and rely on this resource frequently.
- Half the cherry tomatoes are used along with shredded carrots and celery.
- Make it the day before and store it in a zip lock bag.
- Continue readingAdvertisementI just adore this dish!
- I’ve come up with nothing.
- Read MoreThis dish was delicious, albeit I eliminated the olives and yellow pepper in favor of cucumber for my family’s taste preference.
- When I serve it at parties, I usually receive a lot of compliments on how beautiful it looks and how delicious it tastes.
- Continue readingAdvertisement Even though I didn’t need to use the entire bottle of dressing, the salad turned out great.
- There was no green pepper in this recipe since I did not have any, but I assumed that the yellow and red peppers would provide enough flavor on their own.
- After two days, we are still savoring the flavors.
- Much better than the pre-made spaghetti salads from a box that I was used to.
- The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success.
The Only Pasta Salad Recipe You Need Right Now
Very good work! When I run out of Salad Supreme, I make a very excellent substitute by mixing in the individual spices specified on the SS bottle of salad dressing. On the day of serving, I may add a little amount of more salad dressing after refrigerating overnight. Additionally, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni pieces, or ham cubes, among others. You have complete control over how this is presented. This was a huge hit with the audience! It was dressed with Caesar Italian dressing and feta cheese.
- Whenever I cater, I utilize this as a standard procedure.
- Half the cherry tomatoes are used along with shredded carrots and celery.
- Area in a zip lock bag the day before and store in a cool, dark place.
- I really like this dish, therefore I’m sharing it with you!
- Obviously, this was a hit!
- There were only a few of us, and it was gone in no time.
- This dish is fantastic since it is quick, enjoyable, and simple to prepare.
To make things easier on myself, I enjoy prepping the night before.
As an extra bonus, it is possible to use any veggies you choose, and I used salami.
There was no green pepper in this recipe since I did not have any, but I assumed that the yellow and red peppers would provide enough flavor without it.
This is something we are still eating two days after we purchased it.
The spaghetti salad from a box was far superior to what I was used to.
The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a smash.
The Ultimate Easy Pasta Salad
It’s really good stuff. When I run out of Salad Supreme, I make a really excellent substitute by mixing in the individual spices indicated on the SS package. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing. In addition, you may swap out a variety of items, such as vegetables, cubes of cheese, pepperoni slices or ham cubes, among others. This is a simple design that may be customized. Read MoreThis was a big hit with the audience! I topped it with feta cheese and served it with Caesar Italian dressing.
- I cater periodically and use this on a regular basis.
- I split the cherry tomatoes, add shredded carrots and celery, and use just 1/2 cup dressing and 3 TB salad supreme, and I hand out the recipe at every gathering.
- Thank you, Cyndie, for the wonderful recipe.
- I’ve been looking for something delicious and simple to prepare to bring to family gatherings.
- Read MoreThis dish was tasty, albeit I skipped the olives and yellow pepper in favor of cucumber for my family.
- When I serve it at events, I always receive compliments on how beautiful it is and how delicious it tastes.
- More InformationAdvertisement I didn’t have to use the entire bottle of dressing, and the salad turned out delicious.
- There was no green pepper in this recipe as I did not have any, but I assumed that the yellow and red peppers would suffice in their place.
- After two days, we’re still consuming it.
- Much better than the pre-made spaghetti salads from the box that I was used to.
- Kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success.
A Simple Pasta Salad Formula You Can Memorize
Here’s a quick and easy technique to ensure that your pasta salad is filled with flavorful ingredients rather than being light on them: Plan on around 1 pound of mix-ins for every 8 ounces of dried pasta, with at least half of that amount consisting of cheese, meat, or other savory mix-ins. Remember that the pasta will plump up as it cooks, and you want each piece of pasta salad to include a substantial blend of pasta and veggies. Approximately 3/4 cup of dressing should be used to dress this amount of pasta and additions.
- Red onions should be marinated in the dressing. Adding raw red onions directly to this salad is out of the question, mostly because their bite can overshadow everything else in a negative way. A easy solution to this problem is to prepare the dressing first and then add the chopped red onions to the dressing before proceeding with the rest of the recipe. In addition to adding flavor to the dressing, red onions will mellow down and become more like a fast pickle as they soak up the vinaigrette
- All of the ingredients should be around the same size as one another. To make this salad as simple to consume as it is to create, all of the ingredients (cucumbers, tomatoes, and even mozzarella) should be diced in some fashion before being added to the dressing. Surprise the pasta. In contrast to potato salad, which benefits from being dressed warm, pasta will soak up all of the dressing and become dry and sticky if it is prepared while still warm. However, you don’t want to be stuck waiting for the pasta to cool and maybe stick to itself as you cook it. What is the most straightforward solution? When finished draining, immediately submerge the strainer of pasta in an ice bath (a big basin filled with equal parts ice and water) to cool it quickly
- Mix and chill before serving. To make the greatest pasta salad, all you have to do is combine the ingredients and refrigerate the dish for at least 30 minutes before serving it. It is for this reason that spaghetti salad tastes even better the next day.
Serving and Storing Pasta Salad
As the pasta salad chills, the flavor may become a bit less intense (cold dulls our sense of taste a little), so taste the salad and season it again just before serving. Pasta salad stores nicely in the refrigerator for approximately five days, making it a simple dish to prepare ahead of time. We believe you should be familiar with this pasta salad because it is versatile and contains everything.
- Half-cup olive oil
- Quarter-cup red wine vinegar
- 2 teaspoons dry Italian spice
- 1/2 teaspoon granulated sugar
- 1 clove finely chopped garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the pasta salad:
- 1 medium red onion, finely chopped
- 1/2 medium red onion, finely chopped 6 cups dry short pasta, such as rotini
- 8 cups sliced cherry tomatoes (either halved or quartered)
- 1 small English cucumber, quartered lengthwise and thinly sliced across
- 4 ounces tiny mozzarella balls, drained and halved
- 1 small English cucumber, quartered lengthwise and thinly sliced crosswise Salamis sliced into 1/2-inch-wide strips
- 4 ounces salami slices 5/6 cup halved pitted kalamata olives (half of a cup)
- 1/4 cup coarsely chopped fresh parsley leaves
- Prepare the salad dressing. In a small mixing bowl, add all of the dressing ingredients and whisk to incorporate
- Allow the red onion to soften in the dressing. Stir in the finely chopped red onion until everything is well-combined. Allow to soften while you finish preparing the remainder of the salad
- Set aside Prepare the pasta. Boil 2 quarts of salted water in a big saucepan over medium-high heat until the water is bubbly. Cook the pasta until it is al dente — soft yet with a slight bite — approximately 8 minutes, or until it follows the package guidelines (about 8 minutes). During this time, prepare an ice bath in a big mixing basin. Cool the pasta as soon as possible. Rinse the pasta in cold water after draining it in a colander. Immerse the colander in the ice bath for 5 minutes, then set it aside to cool completely. In a large mixing basin, combine the ingredients for the pasta salad. Drain the spaghetti well. Transfer the mixture to a large mixing basin. Toss the spaghetti with the dressing, then add the tomatoes, cucumber, mozzarella, salami, olives, and parsley
- Toss again. Using your hands, mix the pasta with the dressing, including the onions, until everything is well incorporated. Refrigerate for at least 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to mingle before serving, or overnight.
Storage: This pasta salad may be kept in the refrigerator for up to 5 days if stored in an airtight container. If necessary, taste and season again just before serving. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs. Meghan approaches eating with an eye on saving money and time while still having a good time.
Didn’t I Just Feed You?
Easy Pasta Salad
Recipe for a light and refreshing pasta salad that comes together in about 30 minutes! It’s a surefire success at any picnic when tossed in a tangy vinaigrette and topped with vegetables. The meal for today is a spaghetti salad that is excellent for a picnic! Every barbeque is incomplete without a delicious pasta salad, and this is the recipe I’ll be using all summer long. It comes together in no time, is packed with fresh ingredients, and has a strong taste profile. Every meal for this week has been carefully crafted to be not only straightforward, but also simple to prepare ahead of time.
For those who plan on making this ahead of time, add a few entire basil leaves just before serving to make your salad seem instantly beautiful.
Pasta Salad Ingredients
It occurred to me that I didn’t have a really nice classic pasta salad with a vinaigrette dressing on the blog, even though I’d prepared several previously (seehereandhere). This dish is simple and full of flavor – in addition to the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a hefty handful of arugula, chickpeas for protein, pine nuts for crunch, small cucumbers for crunch, and plenty of fresh parsley and basil to finish it off.
The dressing is simple to make: it’s a zesty combination of olive oil, lemon, garlic, Dijon mustard, herbs and seasonings (I prefer to use herbes de Provence, but Italian seasoning would be equally delicious in its stead).
How to Make Pasta Salad
Cooking this meal is a piece of cake! Simply take these straightforward steps:
- This dish is simple to prepare! It’s as simple as following these steps:
My Best Pasta Salad Tips
- Cook your spaghetti for a few minutes longer than usual. You want it to be just al dente (but not mushy) so that the pasta retains its soft texture as it cools down. It has been my experience that the longer time range specified on the package directions is typically just about ideal for pasta salad. Toss the spaghetti with the remaining ingredients when it has been allowed to cool fully. It will start to cook the hot pasta while it is still warm, which will wilt the vegetables. Warm cucumber is not a favorite of most people, so make sure you use cold spaghetti in this recipe. Keep a few herbs aside for garnishing! This pasta salad dish is excellent for preparing ahead of time
- However, if you do so, keep some of the herbs and pine nuts for decoration. Because of this, the pine nuts will retain their crisp texture, and the herbs will be very fresh, beautiful, and tasty. Taste and make necessary adjustments. As with most salad recipes, this one is quite adaptable, so be sure to taste it and make any necessary adjustments before serving it. To make a tangier salad, add more lemon
- To make a more veggie-centric salad, add more greens
- And always season with salt to taste
Easy Pasta Salad Recipe Variations
This pasta salad is delicious as is, but feel free to modify it to suit your preferences or the items you have on hand. Here are some ideas to get you started:
- Make it vegan, please! Replace the feta with olives or sun-dried tomatoes if you don’t have any on hand. Make it gluten-free if possible! Rather than using regular noodles, try gluten-free pasta or quinoa instead. Make the switch to Greek. Adding kalamata or black olives and a half cup of finely sliced red onion would transform this dish into a Greek pasta salad, which is what we’re going for! Make a caprese salad using arugula and tomatoes. In place of the feta, use half tiny mozzarella balls as a substitute. Try a different herb. It would be fantastic to use fresh oregano in place of the mint in this salad, and thyme would be a wonderful touch as well
- If you like a more substantial pasta dish, swap out the arugula for spinach, or leave it out entirely. Veggie to meat ratio
- Roast your chickpeas to give them a crunchier texture.
If you love this pasta salad recipe…
If you like broccoli salad, you might also like this watermelon salad, this couscous salad, or this summer slaw.
Mediterranean Pasta Salad
If you like broccoli salad, you’ll love this watermelon salad, this couscous salad, and this summer slaw.
- Next, try thisbroccoli salad, thiswatermelon salad, thiscouscous salad, or thissummer slaw.
- 14 cup extra-virgin olive oil, with a little extra for drizzling
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 minced garlic cloves
- 3 tablespoons olive oil 1 teaspoon herbes de Provence, or dried Italian seasoning
- 14 teaspoon red pepper flakes
- 3 tablespoons sea salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- A quarter cup extra-virgin olive oil (plus a little extra for drizzling)
- Lemon juice, 1 tablespoon Dijon mustard, 3 chopped garlic cloves
- 3 tablespoons olive oil 13/14/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/1/
Easy Pasta Salad with Mayo, Lemon and Basil
14 cup extra-virgin olive oil, plus a little more for drizzling; 3 tablespoons lemon juice; 1 tablespoon Dijon mustard; 3 chopped garlic cloves 1 teaspoon herbes de Provence, or dried Italian seasoning; 14 teaspoon red pepper flakes; 3 tablespoons sea salt; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1 teaspoon paprika; 1
Creamy Pasta Salad
If you’re having a summer get-together or going to a friend’s place for a picnic, this simple pasta salad with mayonnaise is perfect for you. After all, a Southern picnic would be incomplete if there weren’t a variety of side dishes on the table. In spite of the fact that we like a broad variety of pasta salad recipes, ranging from macaroni salad to shrimp pasta salad, classic macaroni salad to Italian macaroni salad, and everything in between, this creamy variation with homemade dressing is always a favorite.
Pasta, broccoli, peas, sweet bell pepper, cucumber, and green onions are mixed together in a simple way for a delicious meal.
Pasta Salad Dressing
While some recipes call for bottled dressing (which is perfectly OK for a quick fix! ), this creamy dressing is made from scratch and can be prepared in minutes! When you prepare your own dressing at home, you have complete control over the amount of herbs and seasonings that go into your meal, ensuring that it turns out precisely the way you want it. a hundred percent of the time Because of the mayonnaise, this dressing is silky and creamy to the touch. Fresh lemon juice, fresh basil, and garlic are used to flavor the dressing, which then marinates in the salad’s dressing while the pasta and vegetables cook together.
When you’re ready to serve the salad, this will help to freshen and moisten it.
In this section, you’ll get a brief rundown of the components you’ll need for a simple pasta salad with mayonnaise. In the printed recipe box at the foot of the post, you’ll find exact measurements as well as step-by-step directions for making the dish.
- An outline of the items that you’ll need for a simple pasta salad with mayonnaise is provided here in a short amount of time. In the printable recipe box at the bottom of the page, you’ll find exact measurements as well as step-by-step directions for making this dish.
Which pasta is best for salad?
As previously said, you may use just about any short pasta shape that you choose for this dish.
The medium shells I’ve showed here are a nice choice, but other good possibilities include italini, elbows, rotini, and penne. The dressing should adhere to each bite of something with holes, ridges, or curls, so look for something like this!
Should you rinse pasta for pasta salad?
Yes, washing the spaghetti before making this cold pasta salad is recommended. The rinse process serves two goals:
- In order to make this cold pasta salad, I recommend cleaning the spaghetti before using it. When you rinse your hair, you achieve two goals:
How to Make Easy Pasta Salad from Scratch
This simple cold pasta salad may be made ahead of time and served as a side dish for your next Sunday dinner, family barbecue, picnic, or potluck. It’s adaptable, and it goes nicely with nearly any meat-based entrée. It’s best, in my opinion, if it gets a chance to sit for at least 2 hours, so plan ahead and give yourself plenty of time to let the dish to cool.
- Cook the pasta till al dente, adding the broccoli during the last 30 seconds of cooking. Allow to cool completely before draining and rinsing under cold water. In a large mixing bowl, combine the spaghetti, broccoli, peas, red bell pepper, cucumber, and green onion. In a separate dish, whisk together the dressing ingredients
- Half of the dressing should be poured over the salad and tossed to coat. Maintain some of the leftover dressing in order to freshen the salad just prior to serving. Refrigerate the salad for at least 2 hours (or up to overnight) before serving. Pour the remaining dressing over the salad and toss to blend before serving.
What goes with cold pasta salad?
Cook the pasta according to package directions, adding the broccoli during the last 30 seconds of cooking time. Allow to cool completely before draining and rinsing with cold water. Using a large mixing basin, combine the spaghetti with the broccoli, peas, red bell pepper, cucumber, and green onion. In a separate dish, whisk together the dressing; Half of the dressing should be poured over the salad and tossed to coat it completely. Keep the leftover dressing aside until shortly before serving to freshen the salad.
- BBQ Chicken
- Pulled BBQ Chicken
- Dr. Pepper Pulled Pork
- Mississippi Pot Roast
- Grilled Steak
- Ranch Oven-Fried Chicken
- Grilled Salmon
- Roast Chicken
- Crispy Fried Chicken
- Fried Shrimp
- Marinated Grilled Shrimp
- Baby Back Ribs
It’s great if you can let the salad at least a couple of hours to cool before serving. Assembly of the salad can be done ahead of time and kept chilled in the refrigerator for up to 24 hours before serving. Add the reserved dressing just before you want to serve it to give it a new lease on life!
While it’s ideal to consume the meal within 24 hours after preparation, it will keep fresh in an airtight container in the refrigerator for 3-4 days. Since the components will have a mushy, watery feel when thawed after freezing, I do not recommend storing the salad in an ice chest.
- You may use any veggies you like in your salad, so feel free to experiment with different combinations. As an example, you might substitute corn for the peas, or replace the red bell pepper with half-diced cherry tomatoes. Also traditional are the additions of sliced black olives and hardboiled eggs. If you want, you may toss them into this meal. Cheddar cheese is usually an excellent choice when it comes to appetizers. Consider using cubed cheddar or Monterey Jack cheese, crumbled feta cheese, or chopped Swiss cheese in instead of the regular cheese. More herbs would taste wonderful in the dressing, so use freshly chopped parsley, dill, thyme, oregano, or other herbs that are readily available. Add some meat to make it a more filling dish that may be served as an entrée for lunch or supper. Seafood alternatives that are good to try include grilled chicken, shrimp, and tuna.
Tips for the Best Easy Pasta Salad Recipe
- To create this salad, plan ahead of time and allow at least 2 hours for the salad to “marinate” in the dressing and for the flavors to meld. Remove the pasta and broccoli from the heat and rinse them under cold water to halt the cooking process, cool them down fast, and remove starches so that the noodles don’t cling together. Placing the frozen peas in a colander and allowing them to thaw rapidly will save time. Using a colander, pour the hot pasta and water over the peas that have been drained and set aside while you prepare the rest of the meal. As soon as the hot spaghetti is placed on them, they will thaw nearly instantaneously. Using a microplane, grate the peeled garlic clove so that you receive all of the wonderful garlic taste in your dressing without any large lumps of garlic
More Pasta Salad Recipes to Try
- Plan ahead of time and allow at least 2 hours for the salad to “marinate” in the dressing and for the flavors to meld together before serving. To end the cooking process, cool the pasta and broccoli down fast, and remove starches so that the noodles don’t adhere to each other, rinse them under cold water until they are cool. Place the frozen peas in a colander and set aside to thaw immediately. Using a strainer, pour the heated pasta and water over the peas that have been drained from the pasta and broccoli florets. When the hot spaghetti reaches them, they will thaw nearly immediately. To ensure that you receive all of the wonderful garlic taste in your dressing without any large pieces, use a microplane to grate the peeled garlic clove.
Easy Pasta Salad with Mayo, Lemon and Basil
This simple pasta salad recipe, which is packed with fresh and tasty ingredients, is a favorite side dish for picnics, potlucks, and cookouts. Course Salad and a side dish are also acceptable options. CuisineAmericanKeyword Cold pasta salad, creamy pasta salad, and simple pasta salad are all options. Preparation time: 30 minutes 2 hours of chilling time Time allotted: 2 hours and 30 minutes Servings for 4 to 6 persons Calories417kcal
FOR THE SALAD:
- 8 ounces uncooked medium shells or other short pasta (such as elbows, ditalini, rotini, or penne)
- 12 cup diced broccoli florets
- 12 cup frozen peas, thawed
- 12 cup finely diced sweet red bell pepper
- 12 cup diced cucumber
- 14 cup sliced green onions
- 8 ounces uncooked medium shells or other short pasta
FOR THE DRESSING:
- A few simple ingredients: 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped fresh basil leaves
- 1 small clovegarlic, minced or grated (or half of a big clove)
- 1 teaspoon granulated sugar
- 1 small clovegarlic, finely minced or grated (or half of a large clove)
- Season with Kosher salt and freshly ground black pepper to taste
- Optional garnishes include finely chopped fresh parsley.
- Two-tablespoonsfresh lemon juice
- Two-tablespoonsminced fresh basil leaves
- One-small clovegarlic, finely chopped or grated (or half of a big clove)
- One-tablespoongranulated sugar
- One-tablespoonminced fresh basil leaves To taste, season with Kosher salt and freshly ground black pepper a sprinkling of fresh parsley, if desired
- To create this salad, plan ahead of time and allow at least 2 hours for the salad to “marinate” in the dressing and for the flavors to meld. Remove the pasta and broccoli from the heat and rinse them under cold water to halt the cooking process, cool them down fast, and remove starches so that the noodles don’t cling together. Placing the frozen peas in a colander and allowing them to thaw rapidly will save time. Using a colander, pour the hot pasta and water over the peas that have been drained and set aside while you prepare the rest of the meal. As soon as the hot spaghetti is placed on them, they will thaw nearly instantaneously. Microplane the peeled garlic clove so that you can get all of the wonderful garlic taste in your dressing without having to worry about large pieces of garlic
a serving equals one-sixth of the recipe|417kcal|33g carbohydrate|6g protein|29g fat|4g saturated fat|1 g trans fat|Cholesterol: 16mg|Sodium: 244mg|Potassium: 203mg|Fiber: 2g|Sugar: 4 g vitamin A 603IU vitamin C 31mg calcium 23mg iron 1mg iron 1mg
Tri-Color Pasta Salad With Italian Dressing
rotini, Italian dressing, mozzarella cheese, bell peppers, black olives, and cherry tomatoes are the main ingredients in this Tri-Color Pasta Salad with Italian Dressing. Your family will devour this pasta salad all summer since the possibilities are infinite and it is so simple to prepare. This pasta salad serves 12 people as a side dish and comes in at around $10.68 in cost. That works out to just $0.89 per serving! Try my Southwest Pasta Salad, Cold Italian Pasta Salad, and Poppy Seed Pasta Salad with Chicken if you’re looking for more excellent pasta salads.
I don’t know about you, but once May arrives and school is almost over, I start getting the itch for slower days with no schedules, lots of pool time, and less time spent in the kitchen.
Putting together this Easy Pasta Salad will take you no more than a few minutes, and you’ll be back out at the pool, where we all want to be.
There is something about it that shouts summer.
Potlucks, barbecues, and pool parties are all part of the summertime tradition. This pasta salad is the greatest meal to bring to any of those get-togethers since it is simple to prepare and everyone enjoys eating it! Add some protein to it, and you’ve got yourself a whole main dish.
Ingredients and Cost
Cost of a single serving: $0.89 Cost of the recipe: $10.68
- The following items are available for purchase: 1 pound tri-color rotini pasta –$1.28
- 2 cups Italian Dressing–$0.92
- 8 ounces mozzarella cheese–$2.11
- 2 cups cherry tomatoes–$2.88
- 8-ounce can olives –$1.53
- 1 green bell pepper –$0.58
- 1 red bell pepper –$1.38
NOTE: The pricing for the recipes were estimated by looking at the websites of grocery stores. Based on the items you currently have on hand, you may estimate the cost of the dish in your head.
- Prepare the pasta by boiling it and draining it. Then, return it to the stove and stir in one cup of Italian dressing until well combined. The addition of a small amount of dressing while the pasta is still warm will aid in the pasta’s absorption of the dressing. Removing the cover off the saucepan and cooking till room temperature
- Once all of your ingredients are combined in a large mixing bowl, drizzle with the remaining Italian dressing and refrigerate for one hour. Then, just before serving, season with salt and pepper to taste.
Pasta Salad Recipe Variations
This salad is one of my favorites to eat all summer long. I like to make a large batch of it at the beginning of the week and then eat it over the entire week. As it rests in the refrigerator, the flavors intensify and become more complex. The following are some of my favorite tweaks or additions to this Tri-Color Pasta Salad dish that I have tried.
- As for pasta, while I prefer tricolor rotini over any other type, some of my favorite choices include bow ties, macaroni (large or tiny), medium or small shells, orzo, and Radiatore pasta. Meats include rotisserie chicken or shredded chicken, small pepperoni, salami, ham, and crispy bacon, among others. It is important to note that bacon is best added just before serving and when you are certain that the salad will be consumed in one sitting, such as during potlucks. This will help to prevent the bacon from becoming mushy or gummy over time. Cucumbers (deseeded so that the pasta salad does not get watery), blanched or roasted broccoli, green onions, artichoke hearts, frozen and thawed corn, sliced zucchini, sliced yellow squash, or red onions are some of the vegetables to use. Beans: garbanzo beans (my fave! ), red kidney beans, white beans, and black beans are among the varieties available. Fresh herbs such as basil, parsley, dill, chives, and cilantro are chopped and added to the dish. Cheddar cheese, Havarti cheese, or Monterey Jack cheese are some options for cheese. Other options are finely chopped shredded cheeses such as Parmesan, crumbled feta cheese, or small mozzarella cheese balls
SERVE: You may leave the pasta salad out of the refrigerator for approximately two hours before it has to be chilled. STORAGE: The completed salad will keep in the refrigerator for approximately 4-5 days if it is kept covered. MAKE ADVANCED PLANNING:Frozen and thawed pasta salads can be a touch on the mushy side, but they can be frozen. To store the completed pasta salad, place it in a freezer-safe container or Ziploc bag and store it in the freezer for up to 3 months. DEFROSTING: Defrost at ambient temperature for about 3 hours or in the refrigerator overnight before using.
- Colander, liquid measuring cup, measuring cup, cutting board, knife, large bowl, mixing spoon, large pot, and other kitchen tools
Is it possible to create this dish a day ahead of time? Yes! Pasta salad may be prepared ahead of time, making it a convenient option for those hectic evenings. Simply keep the second cup of dressing separate and throw it into the pasta salad 10 minutes before serving it to the guests. In the refrigerator, how long does pasta salad last? When stored in an airtight container, pasta salad will remain fresh for 4-5 days at room temperature. Is there anything to serve with cold spaghetti salad? This macaroni salad with Italian dressing, in my opinion, is the ideal side dish for anything you cook on the barbecue this time of year.
- When you combine the sausage burgers with this salad, you have a winning combination for a supper.
- This would also make an excellent side dish for the pork chops you’re cooking.
- Which pasta is the most suitable for salad?
- They have a lot of nooks and crannies that the dressing and herbs can get stuck in.
- The following are some variations of pasta salads: Southwest Pasta Salad, Italian Pasta Salad, Hawaiian Macaroni Salad, poppy seed pasta salad, pistachio salad, Italian Salad, cranberry chicken salad, Cobb salad, Creamy Cucumber Salad, spinach salad, black bean corn salad, garden bean salad.
- 3 pounds rotini pasta
- 2 cups Italian dressing
- 8 ounces mozzarella cheesediced
- 2 cups cherry tomatoeshalved
- 8 ounces can pitted and sliced black olivesdrained
- 1 green bell pepperchopped
- 1 red bell pepperchopped
- 1 yellow bell pepperchopped seasoning with salt and pepper
- Cook the pasta according to the directions on the package. Fill a strainer with water and drain the pasta, then pour it back into the saucepan. Stir in 1 cup of the Italian dressing until the spaghetti is well coated with the dressing. Refrigerate for 30 minutes at room temperature after covering the saucepan with a lid. Mix gently in a large mixing basin with the pasta and the mozzarella cheese as well as the tomatoes, black olives, green bell pepper, and the remaining 1 cup of Italian dressing
- Chill for at least one hour. Season the salad with salt and pepper, and then move it to a serving bowl to finish. Serve
To prepare the pasta, follow the instructions on the package. Fill a colander with water and drain the pasta, then put it back in the saucepan. Continue to toss until all of the pasta has been coated with the Italian dressing, about 1 cup. Refrigerate for 30 minutes at room temperature after covering with a lid. Mix gently in a large mixing dish with the pasta and the mozzarella cheese as well as the tomatoes, black olives, green bell pepper, and the remaining 1 cup of Italian dressing; chill for at least 1 hour.
Making this homemade macaroni salad stand out from the crowd is a sweet and unusual dressing. The recipe was given to me by my aunt, and it has quickly become one of my favorites. I occasionally omit the green pepper if I am aware that some individuals do not care for it. and it still has a fantastic flavor. Cocoa Beach, Florida resident Idalee Scholz contributed to this article. Recipes may be obtained by clicking here. Check out our collection of the best cold pasta salad recipes for more delectable inspiration.
Garden Pesto Pasta Salad
A large portion of our food is grown on our property in the Missouri Ozarks, where we also raise a small herd of cattle. I prefer to utilize the seasonal vegetables in pasta salads and other cold dinners during the summer months, when the garden is bursting with fresh produce and it’s too hot to cook in the traditional manner. Sarah Mathews of Ava, Missouri, sent in this message. 3/21
Almond-Apricot Chicken Salad
An original pasta salad that mixes tender chicken, sweet apricots, and crisp veggies comes together in this recipe. In addition, the lemony dressing is unbeatable. — Susan Voigt of Plymouth, Minnesota, is the author of this article. 4/21
Vermicelli Pasta Salad
I began cooking this salad since it has a large amount of peppers, which are a favorite of my husband’s. Don’t be startled if there aren’t any leftovers to take home after the family reunion, picnic, or church potluck you’re attending. Jaine Colle from Hutchinson, Kansas, contributed to this article. 5/21
Hawaiian Chicken Macaroni Salad
I generally prepare this Hawaiian macaroni salad with leftover chicken, which is what I have on hand. This tasty, well-dressed salad is enhanced by the sweetness of the pineapple, which contrasts with the sharp celery, green beans, and almonds. The writer, Margie Dearth, lives in Fremont, Wisconsin. 6/21
Fresh Summer Pasta Salad
During the course of making lunch, I whipped together this summer pasta salad for dinner. It was quick and simple, as well as delicious and visually appealing. We savor the fresh fruits and vegetables that are available during the season. I accompanied this salad with almond crackers and thin pieces of strong cheddar cheese. It’s very delicious! Cathy Orban of Chandler, Arizona, sent in this message. 7/21
Colorful Spiral Pasta Salad
Prepare a vibrant pasta salad to serve at parties. There are many cold pasta salad recipes out there, but this tricolor concoction of broccoli, tomatoes, olives and a hardworking dressing is one of the most straightforward. —Amanda Cable of Boxford, Massachusetts, on August 21st
Judy’s Macaroni Salad
Years ago, I discovered this old macaroni salad recipe and adjusted the flavor by increasing the amount of pickles in it. Placing this dill pickle pasta salad in your picnic basket is a great idea. The writer is Elizabeth Kirchgatter of Maysville, Kentucky. 9/21
Turkey Ramen Noodle Salad
My husband and I work together to create this delicious salad; he performs the cutting. For potlucks, we separate the ramen and nuts and combine them only before serving. They’ll stay nice and crispy if you do it this way. Karen Pallant, from the small Montana town of Big Arm 10/21
Fast Macaroni Salad
Crunch comes from the chopped vegetables, and the rich color of the cherry tomatoes brightens up this light and creamy pasta salad.
Francis Bush of Freedom, Indiana, provided the following statement: 11/21
Tortellini Caesar Salad
It was presented at a beloved friend’s baby shower by a health-conscious acquaintance who advised that the dressing be made using low-fat or fat-free components. It was a hit! No matter which how you slice it, the creamy dressing is full of garlic flavor and coating the spaghetti, romaine, and croutons perfectly. Tammy Steenbock, from the German air base of Sembach 12/21
Quick Macaroni Salad
It’s impossible to go wrong with this tried and true winner. It’s been simplified for two people here. The following is from Carma Blosser of Livermore, Colorado: 13/21
Sesame Almond Slaw
This refreshing slaw is made out of crunchy vegetables and noodles that are wrapped in a tangy sauce. Cooking at the Taste of Home Test Kitchen on 14/21
Bacon Macaroni Salad
The flavor of this satisfying pasta salad is similar to eating a BLT in a bowl. Crispy bacon, diced tomato, celery and green onion make up the heart of this delectable salad, which has been drizzled with a tangy mayonnaise and vinegar dressing. It is a huge hit with everyone! Nora Wright of Manilla, Indiana, sent this message: 15/21
Lemony Tortellini Bacon Salad
Having a BLT in a bowl is exactly what this delectable pasta salad is. The delectable salad is topped with a tangy mayonnaise and vinegar dressing and stuffed with crispy bacon, diced tomato, celery, and green onion. That will definitely be a hit with the crowds. • Norene Wright from Manilla, Indiana 15/21
Cucumber Shell Salad
Fresh tastes of crisp cucumber, onion, and green peas combine with a light ranch dressing to create a refreshing pasta salad that is full of fresh ingredients. Somehow, the recipe is always sought for by someone. — Paula Ishii of Ralston, Nebraska, is a writer. 17/21
Corn Pasta Salad
After sampling this refreshing salad at a family gathering, I quickly inquired as to how to obtain the recipe. It’s decorated with multicolored spaghetti, sweet corn, juicy tomatoes, and crispy peppers to make it both visually appealing and delicious. —Bernice Morris from Marshfield, Missouri. 18/21
Confetti Macaroni Salad
The colorful red and green pieces of confetti in this simple macaroni salad remind me of a festive party. A church cookbook had a recipe that served as inspiration for the meal while I was a young reporter in charge of the cuisine department of one of the country’s largest newspapers. —Renee Page, Rochelle, Illinois, on the 19th of November
Wagon Wheel Pasta Salad
Summertime get-togethers aren’t complete without a light and refreshing pasta salad on the table. Using mayonnaise and picante dressing, this delectable dish comes together quickly. It’s possible that it will become one of your favorite taco side dishes as well! — Kathryn Donahey lives in the Pennsylvania town of Oil City. 20/21
Nutty Broccoli Slaw
The recipe for this delectable salad was given to me by my daughter. The sweet sauce perfectly covers a crisp mixture of broccoli slaw mix, onions, almonds, and sunflower kernels. It’s a delicious salad for summer. Crushed ramen noodles provide even more crunch to the dish. No matter where I take it, it’s a big hit with everyone. Dora Mae Clapsaddle of Kensington, Ohio, sent this response. 21/21
Make-Ahead Hearty Six-Layer Salad
This salad has been a family favorite for generations.
Whenever I’m in need of a dish to serve, I turn to this recipe. It’s simple to construct, can be put together ahead of time, and looks fantastic. Madison, Wisconsin resident Noreen Meyer Date of Original Publication: April 02, 2020
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Italian Pasta Salad Recipe
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The Perfect Summer Pasta Salad
So, what would summer be like if there wasn’t at least one BBQ or picnic that included a refreshing and absolutely delicious cold pasta salad? Because there is so much deliciousness and an abundance of fresh taste in this dish, it will quickly become a new favorite. Each of the components works wonderfully well with the others, each one enhancing the flavor of the others. It also has a nice combination of textures throughout it. Crisp, soft, and chewy are all there in equal measure. Making this side dish is a really hearty and delicious experience, and it goes great with grilled chicken, beef or fish.
For a family supper, the dish may easily be halved to accommodate everyone.
Italian Pasta Salad Recipe Ingredients
- Italian rotini pasta
- Grape tomatoes
- Black olives
- Red onion
- Fresh mozzarella pearls
- Fresh parsley and basil
- Dried oregano
- Olive oil
- Dijon mustard, honey
- Red pepper flakes
The complete recipe may be seen below.
How to Make Italian Pasta Salad
- Cook pasta: Cook pasta according to package guidelines (I boil it in 5 quarts of water with 1 tablespoon salt until it is just just al dente). Drain the pasta, reserving 1/2 cup of the cooking water. Pasta that is cool: Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. Prepare the following ingredients for the pasta salad: Preparing the ingredients while the pasta is boiling and cooling To make Italian dressing, follow these steps: To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. In a large mixing bowl, combine the pasta, vegetables, and cheeses: Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Toss with the dressing and the pasta water and serve: Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. If extra space is required, include the following: Thin with additional pasta water if desired, and season with additional salt as necessary. It can be served immediately, or chilled for 1–2 hours to make a cooler, more refreshing pasta salad, as described above.
Here are some excellent substitutes that you may use with what you already have on hand:
- Another medium-sized pasta, such as fusilli, gemelli, penne, cavatappi or bow tie pasta, can be used for the fusilli
- Cheeses: Romano cheese is a good substitute for parmesan cheese in this situation. Fresh mozzarella can be substituted with processed block mozzarella, which should be chopped into tiny pieces. Meat: Pepperoni might be used to make salami (you wouldn’t need to use as much as you would with other meats)
- Veggies: Try substituting half of the bell pepper with a cucumber. Kalamata olives can be substituted for black olives (use half the quantity because they are quite pungent)
- If you don’t have fresh basil, use 1 1/2 teaspoons dried basil instead. It’s much less because it’s stronger and has a distinct flavor
- Yet, Depending on how much of the flavor you want to come through (extra virgin olive oil has a greater taste), you may use either extra virgin olive oil or refined standard extra virgin olive oil for the dressing. In place of the lemon juice, 3 tablespoons of red wine vinegar can be used. For some reason, I love the citrusy flavor of lemon. If you’re in a hurry, you may use 1 cup of your favorite store-bought Italian dressing for this recipe. If it has a strong herby flavor, simply reduce the amount of herbs used in the recipe.
- Cooking pasta past al dente will result in the pasta being quite soggy once it has absorbed some of the dressing. Just right to al dente, or even a few seconds shy of perfection
- Cut ingredients into small pieces to ensure consistency and to ensure that every mouthful contains a little of each taste. Allow pasta salad to marinate for a few hours or overnight so that the vegetables and pasta may absorb additional flavor. Allow 1 – 2 hours for refrigerating before serving if you want a cool and refreshing salad during the hot summer months. Store in an airtight jar in the refrigerator for up to 3 days.
More Delicious Pasta Salad Recipes to Try
- Pasta should not be cooked past al dente since it will become extremely soggy if it absorbs too much of the dressing after it is cooked. Even if it’s 30 seconds short of al dente, it’ll be perfect. Cut ingredients into small pieces to ensure consistency and to ensure that every mouthful contains a little of each taste. Allocate enough time for the pasta salad to marinate so that the vegetables and pasta absorb as much flavor as possible Allow 1–2 hours for refrigerating before serving if you want a cool and refreshing salad during the hot summer months. Store in an airtight jar in the refrigerator for up to 3 days
Italian Pasta Salad
If you cook pasta past al dente, it will become quite soggy once it has absorbed some of the dressing. Just the right amount of al dente, or perhaps a few seconds shy of perfection; Cut ingredients into little pieces to ensure consistency and to ensure that each mouthful contains a little of each taste. Allowing pasta salad to marinate will allow the vegetables and noodles to absorb more flavor. Allow 1 – 2 hours for refrigerating before presenting a cool and refreshing salad during the hot summer months.
- A 16-ounce bag of dry rotini
- 10 ounces hard salami, sliced 1/4-inch thick and chopped
- 3 cups (16 ounces) ripe grape tomatoes, halved
- 1 (6-ounce) can black olives, sliced
- 2cups chopped bell peppers (I like to use yellow and green)
- 1/2 cup chopped red onion
- 8-ounces fresh mozzarella pearls*
- 3 ounces fresh parmesan** (3/4 cup)
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons minced garlic
- 1/2 teaspoon pepper flakes, or to taste seasoned with salt and freshly ground black pepper
- Cook the pasta according to the package guidelines (I cook it in 5 quarts of water with 1 tablespoon salt) until it is just about al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. While the pasta is boiling and chilling, make the dressing by chopping the ingredients. To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. Thin with additional pasta water if desired, and season with additional salt as necessary. It may be served immediately, or chilled for 1 – 2 hours (or up to 3 days) for a cooler, more refreshing pasta salad.
- *If you are unable to locate pearls of fresh mozzarella in the desired size, chopped fresh mozzarella (log or ball form) can be substituted. Simply chop the meat into little pieces.
- *If you are unable to get pearl-sized fresh mozzarella, chopped fresh mozzarella (log or ball form) can be substituted. Only little cubes should be used.
Nutritional Values Pasta Salad with Italian Dressing The amount of calories in one serving is 529 calories from fat, which is 315 percent of the daily value*. The amount of fat in one serving is 35 grams. 9 g of Saturated Fat (54 percent). 3 grams of polyunsaturated fat (56 percent) Monounsaturated Fatty Acids: 20 g Cholesterol38mg Sodium (13 percent): 1005 milligrams Potassium (44 percent) 413 milligrams 12% carbohydrate content (36 grams). Sugar 5g, 12 percent Fiber 3g, and 13 percent Fiber 3g 6 percent of the total protein18g36 percent Vitamin A2063IU41 percent Vitamin C62mg Vitamin A2063IU41 percent Vitamin C62mg 75% of calcium216mg22 percent of iron2mg11 % of sodium A 2000-calorie diet is used to calculate the percent Daily Values (%DV).