The best Italian pasta salad recipe

Will Ducky

No summer meal is complete without pasta salad, and this Italian pasta salad is just a ticket! Featuring delicious Italian ingredients such as salami, mozzarella, and olives in the pesto dressing, this is the perfect way to satisfy the craving for classic Italian dinner flavors in a summer recipe that’s ready for the party!

What’s in an Italian Pasta Salad?

There is so much to like about this flavored pasta salad. Fresh mozzarella adds a lot to this dish, so either find a ball of fresh mozzarella that can be cut into small pieces or a mozzarella “pearl” package that is exactly the size of a cut. Salami is another boldly flavored ingredient that adds great flavor. Buy it daily cut or cut the slices yourself to customize the thickness. Fresh ingredients like cherry tomatoes, sweet peppers, and lots of herbs add juice, crunch and shine.

Which pasta is better in Italian pasta salad?

Any form of pasta is perfect for this recipe. Routine is a great choice, as narrow spirals soak up all the tangy, pesto-flaked dressings, but with these classic Italian ingredients, pennies, cavatapi, regatoni, or even large shells would be great.

Can Italian pasta salad be made prematurely?

Absolutely! Pasta salad will be more palatable as it sits, so feel free to make it a day in advance and store it in the refrigerator in a sealed container. Just a word of advice: add fresh herbs before serving so they don’t lose their vibrant color, and toss the salad well to redistribute the dressing that may have reached the bottom of the bowl.

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Yield:

10 – 12


Serving

Preparation time:

0

Hours

15

Minutes

Full time:

0

Hours

15

Minutes

For dressing:

1/3 c.

Red wine vinegar

1/2 teaspoon

Crushed pepper

1 c.

Extra virgin olive oil

For pasta salads:

1 pound

Routine pasta, cooked and chilled

1 pt

Cherry tomatoes, half

1 c.

Finely chopped baby bell pepper

1/2 c.

grated parmesan cheese, plus more to serve

1/2 c.

Chopped fresh basil, plus more for garnish

1/4 c.

Chopped fresh parsley, and more for garnish

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  1. For the dressing: Stir together the vinegar, pesto, garlic, salt and pepper. Slowly add the olive oil, stirring constantly until combined. Sit on one side.
  2. Pasta for salads: Put the cooked pasta in a large bowl. Add tomatoes, salami, mozzarella, olives, bell peppers, onions, persimmons, salt, basil and parsley. Stir the dressing again, then add it to the salad, stirring to combine.
  3. Just before serving, sprinkle with more chopped basil, parsley and parmesan if you wish.

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