Italian Pasta Salad
This colorful and flavorful pasta salad is a perfect balance of zesty and savory ingredients. With a medley of rotini pasta, pepperoni, cheese, olives, and more tossed in a delicious dressing, each bite is a burst of deliciousness. Make this ahead and let the flavors meld together for a tasty dish that's even better the next day. Serve this salad as a side at a gathering or enjoy it as a light and satisfying meal any day of the week.
— Constant Cookbook
Ingredients
- 1 pound rotini pasta, cooked and drained
- 2 cups cubed pepperoni or salami
- 2 cups cubed provolone or mozzarella cheese
- 2 cups black olives
- 2 cups garbanzo beans (rinsed and drained)
- 2 cups cherry tomatoes, halved if large
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- :
- ¼ cup red wine vinegar
- 1½ tablespoons lemon juice
- ½ teaspoon honey
- 1 teaspoon coarse salt
- ½ cup olive oil
Instructions
- Combine the pasta, pepperoni, cheese, onion, celery, olives and parsley in a large bowl.
- Place all of the dressing ingredients in a jar, seal, and shake vigorously to combine. (Alternately, you can whisk together everything but the olive oil, and then gradually drizzle in the olive oil while whisking continuously.)
- Pour over enough of the dressing to moisten the salad (you may have a tiny bit leftover) and toss gently to combine. Serve immediately or cover and refrigerate until ready to serve (it's even better after it sits in the fridge, so if you have time to make it ahead, do so!). Leftovers should be stored in the refrigerator for up to 4 days. Splash with additional dressing, olive oil or vinegar if the pasta has soaked up too much moisture on day 2 or beyond.
Prep Time
PT15M
Yield
8 to 10 servings
Nutrition
- Calories: 356 kcal
- Carbohydrate Content: 30 g
- Protein Content: 14 g
- Fat Content: 20 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 35 mg
- Sodium Content: 775 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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