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Italian pasta salad

Italian pasta salad

By Alexander Ferreira
10’ Prep time
15’ Cook time
25’ Total time
664 Calories
8 Serving

Summary

Our favorite easy italian pasta salad recipe is delicious, filling, and perfect for a make-ahead lunch, picnic, or potluck.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using. ¾ cup olive oil,¼ cup red wine vinegar,2 teaspoons dried parsley flakes,2 teaspoons dried minced onion,2 teaspoons fresh lemon juice,1 teaspoon dried basil,1 teaspoon Dried oregano,1 teaspoon garlic salt,1 teaspoon granulated sugar,¼ teaspoon freshly ground black pepper
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Step 2

Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow it to cool for at least 10 minutes.  1 pound rotini pasta
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Step 3

Combine: Add pasta to a large bowl and pour half of the salad dressing over it. Toss to combine. Add remaining ingredients and dressing and toss everything to combine. 8 ounces fresh mozzarella cheese,8 ounces salami,6 ounces black olives,½ red onion,1 ½ cups cherry tomatoes,2 Tablespoons fresh chopped parsley,½ cup freshly grated parmesan cheese,pepperoncinis
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Step 4

Refrigerate: Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 4-5 days.

Ingredient

  • Red wine vinegar
    Red wine vinegar
    58 g
  • Freshly ground black pepper
    Freshly ground black pepper
    0.25 teaspoon
  • Freshly grated parmesan cheese
    Freshly grated parmesan cheese
    50 g
  • Granulated sugar
    Granulated sugar
    1 teaspoon
  • Dried oregano
    Dried oregano
    1 teaspoon
  • Fresh chopped parsley
    Fresh chopped parsley
    2 tablespoons
  • Freshly grated parmesan cheese
    Freshly grated parmesan cheese
  • Dried basil
    Dried basil
    1 teaspoon
  • Garlic salt
    Garlic salt
    1 teaspoon
  • Dried minced onion
    Dried minced onion
    2 teaspoons
  • Fresh lemon juice
    Fresh lemon juice
    2 teaspoons
  • Red onion
    Red onion
    0.5
  • Fresh mozzarella cheese
    Fresh mozzarella cheese
    8 ounces
  • Red wine vinegar
    Red wine vinegar
  • Black olives
    Black olives
    6 ounces
  • Rotini pasta
    Rotini pasta
    1 pound
  • Salami
    Salami
    8 ounces
  • Cherry tomatoes
    Cherry tomatoes
    224 g
  • Olive oil
    Olive oil
    150 g
  • Dried parsley flakes
    Dried parsley flakes
    2 teaspoons
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