Italian Pasta Salad Recipe

Certainly! Here’s a full and detailed recipe guide for a classic Italian Pasta Salad:

Italian Pasta Salad Recipe

Introduction

Italian Pasta Salad is a fresh, vibrant, and colorful dish packed with Mediterranean flavors. It’s a chilled salad combining cooked pasta with a medley of vegetables, Italian meats, cheeses, and a zesty homemade dressing. Ideal for picnics, potlucks, barbecues, or as a light main course, it brings bold flavor and texture to any table. Easy to prepare ahead of time, it’s the perfect crowd-pleaser year-round.

Origin of the Recipe

While pasta itself is deeply rooted in Italian cuisine, the concept of pasta salad is more of an Italian-American invention, rising in popularity in the U.S. during the 1950s and ‘60s. Inspired by traditional antipasto platters, it incorporates Italian ingredients like salami, mozzarella, olives, and vinaigrette, all tossed together with pasta to form a satisfying cold salad that’s both hearty and refreshing.

Ingredients

Base Ingredients:

• 12 oz (340g) rotini or penne pasta (short pasta holds dressing better)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced or diced
• ¾ cup black olives or kalamata olives, sliced
• 1 cup cubed mozzarella or mini mozzarella balls (bocconcini)
• ½ cup red onion, thinly sliced
• ½ cup red or yellow bell pepper, diced
• ½ cup sliced pepperoncini or banana peppers
• ¾ cup Italian salami or pepperoni, cubed or sliced

For the Italian Dressing:

• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt and pepper to taste
• Pinch of sugar (to balance acidity, optional)

Optional Ingredients:

• ½ cup artichoke hearts, chopped
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan cheese
• Capers for a salty, tangy kick
• Cooked chickpeas for added protein
• Gluten-free pasta for dietary needs
• Vegan mozzarella for a plant-based version

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Drain and rinse under cold water to stop cooking and chill the pasta.

Step 2: Prepare the Dressing

4. In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, lemon juice, garlic, oregano, basil, salt, and pepper.
5. Whisk or shake until emulsified. Adjust seasoning to taste.

Step 3: Assemble the Salad

6. In a large bowl, combine the cooled pasta, tomatoes, cucumber, olives, mozzarella, red onion, bell pepper, pepperoncini, and salami.
7. Pour the dressing over the salad and toss until everything is evenly coated.
8. Cover and chill in the fridge for at least 30 minutes to let flavors meld.

Step 4: Serve

9. Before serving, toss again and taste—add more dressing, salt, or fresh herbs if needed.
10. Garnish with fresh basil or Parmesan cheese, if desired.

Tips for Success

• Cook pasta just until al dente so it holds its shape after chilling.
• Rinse pasta after cooking to stop it from overcooking and to prevent clumping.
• Chill salad before serving to enhance flavor absorption.
• Use a homemade dressing—it’s fresher and more flavorful than bottled.
• Taste before serving and adjust seasoning; pasta tends to soak up dressing.

Serving Recommendations

• Serve cold or slightly chilled.
• Perfect alongside grilled meats, sandwiches, or summer dishes.
• Makes a great meal prep lunch; holds well in the fridge for 3–4 days.
• Add grilled chicken, tuna, or chickpeas for a more filling main dish.

Nutrition Estimate

(Per 1 cup serving, based on 8 servings)

Nutrient	Approximate Value
Calories	320–360 kcal
Total Fat	20g
Saturated Fat	5g
Carbohydrates	25g
Sugars	4g
Protein	9g
Sodium	520mg
Fiber	2g

Note: Values vary depending on specific ingredients used.