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4.84
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49
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Italian Pasta Salad Recipe
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Course:
Salad
Cuisine:
Italian
Servings:
10
Calories:
292.3
kcal
Author:
Suzy Karadsheh
Ingredients
¾
lb
pasta,
(I recommend fusilli or rotini pasta)
Kosher salt
1
pint
cherry tomatoes
halved
1
bell pepper
any color, cored and chopped
1
shallot
chopped
1
cup
marinated artichoke hearts
6 ounces
¼
cup
pitted kalamata olives
6
pepperoncini,
chopped
6 to 8
ounces
salami,
sliced into bite size pieces
6
ounces
mozzarella cheese,
torn (or mozzarella cheese balls)
½
cup
packed chopped fresh parsley
½
cup
packed chopped fresh basil leaves
Dressing
¼
cup
olive oil
2
tablespoons
white wine vinegar
2
garlic cloves,
minced
1
teaspoon
dried oregano
½ to 1
teaspoon
crushed red pepper flakes
Kosher salt and black pepper
Instructions
Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don’t forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.
Video
Notes
This recipe makes roughly 12 cups of pasta salad, so it's a great side dish for a crowd.
Leftovers will keep well in the fridge (in a tight lid container) for up to 4 days.
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Nutrition
Calories:
292.3
kcal
|
Carbohydrates:
31.1
g
|
Protein:
13.2
g
|
Saturated Fat:
4.6
g
|
Cholesterol:
26.9
mg
|
Sodium:
748.4
mg
|
Potassium:
331.2
mg
|
Fiber:
2.7
g
|
Vitamin A:
1238.5
IU
|
Vitamin C:
39.5
mg
|
Calcium:
117.8
mg
|
Iron:
1.6
mg