This Italian Pasta Salad is a colorful mix of pasta, juicy tomatoes, crunchy peppers, and tasty olives. It’s drizzled with a zesty dressing that makes every bite refreshing!
I love how easy it is to whip up! Perfect for picnics or just a light meal at home. Feel free to add your favorite veggies, because who doesn’t like a little personalization? 😄
Key Ingredients & Substitutions
Pasta: I recommend rotini or fusilli for this salad because their shape holds dressing and ingredients well. If you want a healthier option, whole wheat or gluten-free pasta works just as well. You can also use penne or farfalle if that’s what you have on hand.
Vegetables: Cherry tomatoes, cucumbers, and broccoli are fantastic for a fresh crunch. You can substitute with bell peppers, zucchini, or even corn for variety. I love adding a splash of color with yellow or orange bell peppers!
Olives: Black olives give a nice briny taste. If you’re not a fan, you could use green olives or capers for that salty flavor. For those who prefer a milder taste, you can skip them altogether.
Meat: Salami or pepperoni adds a hearty touch. You can swap these for turkey or chicken sausage for a healthier twist or skip the meat entirely for a vegetarian version.
Cheese: Mozzarella cheese adds a creamy texture. Instead, feel free to use feta or provolone for a different flavor. Crumbled cheese can also give a unique taste to this salad.
How Can I Ensure My Pasta is Perfectly Cooked?
Cooking pasta properly is key to a great salad! You want it al dente, which means it’ll have a slight bite and won’t become mushy when mixed.
- Bring a large pot of salted water to a boil before adding the pasta. This quick boil helps flavor the pasta.
- Follow the package instructions for cooking time, but check a minute early. Test by tasting it! It should be firm but cooked through.
- Once it’s done, drain the pasta and immediately rinse it under cold water. This stops the cooking process and cools it down for the salad.
How to Make Italian Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz (about 2 cups) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup broccoli florets, blanched
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup salami or pepperoni, chopped
- 1 cup mozzarella cheese, cubed
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/3 cup Italian dressing
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and an additional 30 minutes to chill. So, in total, you’re looking at around 50 minutes before this delicious salad is ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of water to a boil. Add the rotini or fusilli pasta and cook according to the package instructions until it’s al dente (that means cooked but still firm to the bite!). Once done, drain the pasta and rinse it under cold water to cool it down quickly. This keeps the pasta from getting mushy.
2. Combine the Ingredients:
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, blanched broccoli florets, sliced red onion, black olives, chopped salami or pepperoni, cubed mozzarella, and chopped parsley. Be sure to mix all these colorful ingredients together so that they can evenly share their flavors!
3. Dress the Salad:
Next, pour the Italian dressing over the salad mixture. Gently toss everything together until all the ingredients are well coated in the dressing. Take a moment to taste it and sprinkle in salt and pepper as needed—don’t be shy!
4. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. This chilling time helps the flavors meld together beautifully. When you’re ready to serve, you can enjoy it chilled or at room temperature. If you like, add some extra parsley on top for a lovely garnish!
Enjoy your flavorful Italian Pasta Salad!
Can I Use a Different Type of Pasta?
Absolutely! You can substitute the rotini or fusilli with any pasta shape you prefer, such as penne, farfalle, or even whole grain pasta. Just be sure to adjust the cooking time according to the pasta type you choose!
How Can I Make This Salad Vegan?
To make this Italian Pasta Salad vegan, simply omit the salami or pepperoni and mozzarella cheese. You can replace the cheese with a vegan alternative or add more diced vegetables like bell peppers or artichokes for added flavor!
Can I Prepare This Salad in Advance?
Yes, you can make this salad a day in advance! Just keep it covered in the fridge. The flavors will deepen, making it even tastier. However, it’s best to wait to add the dressing until just before serving to keep the vegetables crisp.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may get a bit soggy over time, so give it a good toss before serving again. You can also add a little extra dressing if needed!
