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Italian Pasta Salad Recipe

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A refreshing and colorful Italian Pasta Salad packed with rotini pasta, fresh vegetables, pepperoni, mozzarella cheese, and a zesty homemade Italian dressing. Perfect for potlucks, picnics, or a light meal, this salad combines a delightful mix of textures and flavors with a tangy, aromatic dressing.

Ingredients

Salad

  • 16 ounces rotini pasta (or other short pasta shape)
  • 1 cup broccoli, cut into small pieces
  • 1 cup bell pepper, diced (about 1 bell pepper)
  • 1 cup English cucumber, thinly sliced and quartered
  • ½ cup red onion, finely diced (about ½ an onion)
  • 8 ounces cherry tomatoes, sliced in half
  • 8 ounces black olives, drained and sliced
  • 1 cup mozzarella cheese, diced
  • 5 ounces pepperoni, sliced or mini pepperoni (about 1 cup; can substitute salami)
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • Salt and pepper to taste
  • Parmesan cheese (optional, for garnish)

Dressing

  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 4 teaspoons sugar
  • 1 teaspoon salt (or to taste)
  • 1/4 cup water
  • 1 1/2 cups oil (such as olive oil or vegetable oil)
  • 1/4 cup red wine vinegar
  • 1 teaspoon lemon juice

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, meaning the pasta should be tender but still have a slight bite. Drain the pasta in a colander and rinse quickly with cold water to stop the cooking process. Let the pasta drain thoroughly to remove excess water.
  2. Prepare Vegetables: While the pasta cooks, chop the broccoli into small pieces, dice the bell pepper, thinly slice and quarter the English cucumber, finely dice the red onion, and slice the cherry tomatoes in half. Drain and slice the black olives into bite-sized pieces.
  3. Prepare Meats and Cheese: Slice the pepperoni into bite-sized pieces if needed. Dice the mozzarella cheese to similar sizes for even distribution throughout the salad.
  4. Make the Dressing: In a medium bowl, combine garlic powder, dried oregano, dried parsley, sugar, salt, and pepper. Mix these dry ingredients well. Add water, oil, red wine vinegar, and lemon juice to the spices. Whisk everything quickly and thoroughly to emulsify the dressing and combine all flavors.
  5. Assemble the Salad: In a large mixing bowl, combine the drained pasta, chopped vegetables, sliced olives, pepperoni, mozzarella cheese, and chopped fresh parsley. Pour the prepared dressing over the mixture and toss well to ensure an even coating of the dressing on all ingredients.
  6. Chill and Serve: Cover the salad bowl and refrigerate until cold, allowing the flavors to meld together. Just before serving, garnish with extra chopped fresh parsley and sprinkle with optional parmesan cheese if desired. Enjoy this bright and flavorful salad!

Notes

  • For best texture, rinse pasta with cold water immediately after cooking to prevent overcooking.
  • Feel free to substitute pepperoni with salami or omit meat for a vegetarian option.
  • The salad tastes best after chilling for at least an hour to allow flavors to meld.
  • Adjust salt and sugar in the dressing to your personal preference.
  • Use olive oil for a richer flavor or vegetable oil for a lighter taste.
  • Add more fresh herbs like basil or oregano for additional aroma and taste.
  • Can be made a day ahead and stored covered in the refrigerator.

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