In the hustle and bustle of our daily lives, finding a dish that is not only quick and easy but also flavorful and satisfying can be a real game-changer. This Italian Pasta Salad fits the bill perfectly, bringing together a medley of vibrant vegetables, savory meats, and creamy cheese, all tossed in a zesty homemade dressing. It’s a dish that not only delights the palate but also sparks wonderful memories and inspires culinary creativity.
Growing up, our family gatherings were always centered around food. My grandmother, with her Italian heritage, would often bring dishes that were as colorful as they were delicious. This Italian Pasta Salad reminds me of those cherished moments. The simplicity of the ingredients and the harmony of flavors transport me back to those warm, laughter-filled evenings around the dinner table.
One of the great things about this recipe is its versatility. You can easily tweak it to suit your taste or the ingredients you have on hand. For instance, if you prefer a vegetarian version, simply omit the salami. You could also add in some roasted red peppers or swap out the rotini for a different type of pasta like fusilli or farfalle. The marinated artichoke hearts add a delightful tang, but sun-dried tomatoes could be a delicious alternative if you’re looking for a slightly different flavor profile.
The dressing is another area where you can experiment. While the recipe calls for a simple mix of extra virgin olive oil, white wine vinegar, garlic, and oregano, you might want to try adding a splash of balsamic vinegar for a touch of sweetness or some lemon juice for extra brightness. Adjusting the amount of crushed red pepper flakes can also help you control the heat to match your preference.
This Italian Pasta Salad is perfect for picnics, potlucks, or as a side dish for a summer barbecue. It’s also a great make-ahead meal that you can prepare the night before and let the flavors meld together in the refrigerator. Whether you’re sharing it with family and friends or enjoying it on your own, this dish is sure to become a favorite in your recipe repertoire.
Preparing Italian Pasta Salad
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Ingredients
- 1 pint cherry tomatoes, halved
- 6 to 8 ounces salami, bite-sized pieces
- 1/2 cup fresh basil leaves, chopped
- 12 ounces rotini pasta
- 1 teaspoon dried oregano
- 1/4 cup pitted kalamata olives
- 6 ounces mozzarella cheese, torn
- 1 shallot, chopped
- 1/2 cup fresh parsley, chopped
- 1 bell pepper, cored and diced (any color)
- 1/4 cup extra virgin olive oil
- 6 pepperoncini, chopped
- 2 garlic cloves, minced
- 2 tablespoons white wine vinegar
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- 1 cup marinated artichoke hearts, chopped
- Black pepper
Directions
- Prepare by bringing a large pot of water to a boil over high heat.
- In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, dried oregano, crushed red pepper flakes, kosher salt, and black pepper to taste for the dressing. Set aside.
- Once the water is boiling, generously salt it, add the rotini pasta, and cook according to package instructions until al dente. Drain the pasta and transfer it to a large mixing bowl.
- Add the halved cherry tomatoes, chopped artichoke hearts, diced bell pepper, torn mozzarella cheese, pitted kalamata olives, salami pieces, chopped shallot, pepperoncini, fresh basil, and fresh parsley to the bowl with the pasta.
- Pour the dressing over the pasta mixture and toss everything until well coated. Serve immediately or let the salad sit for 30 minutes to allow the flavors to meld.
FAQs:
Can I use a different type of pasta for this salad?
Yes, you can use any short pasta like fusilli, penne, or farfalle. They all work well and hold the dressing and ingredients nicely.
Is it possible to make this pasta salad ahead of time?
Absolutely! This pasta salad can be made a day ahead. Store it in the refrigerator, and the flavors will continue to develop. Just give it a good toss before serving.
What can I substitute for salami if I want a vegetarian option?
If you prefer a vegetarian version, you can substitute the salami with chickpeas, sun-dried tomatoes, or even additional cheese like feta.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. The pasta salad tastes even better the next day!
Can I add other vegetables to this pasta salad?
Yes, you can add other vegetables like cucumbers, red onions, or spinach to enhance the flavor and texture. Feel free to customize it to your liking.
What if I don’t have fresh herbs?
If you don’t have fresh basil or parsley, you can use dried herbs. Use about one-third of the amount since dried herbs are more concentrated in flavor.
Italian Pasta Salad
Ingredients
- 12 ounces rotini pasta
- 1 pint cherry tomatoes halved
- 1 cup marinated artichoke hearts chopped
- 1 bell pepper cored and diced (any color)
- 6 ounces mozzarella cheese torn (or mozzarella balls)
- 1/4 cup pitted kalamata olives
- 6 to 8 ounces salami bite-sized pieces
- 1 shallot chopped
- 6 pepperoncini chopped
- 1/2 cup fresh basil leaves chopped
- 1/2 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- Black pepper
Instructions
- Get ready. Bring a large pot of water to a boil over high heat.
- Make the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, red pepper flakes, salt, and black pepper to taste. Set aside.
- Cook the pasta. Salt the boiling water generously, add the pasta, and cook until al dente following the package directions. Drain and transfer to a large mixing bowl.
- Toss the pasta salad. Add the tomatoes, artichoke hearts, bell pepper, mozzarella, olives, salami, shallot, pepperoncini, basil, and parsley to the bowl with the pasta.
- Dress the salad. Pour the dressing over the pasta mixture and toss until everything is well coated. Serve immediately, or let it sit for 30 minutes to enhance the flavors.
