Colorful Italian Pasta Salad with fresh vegetables and herbs

Italian Pasta Salad

BySavannah Brooks
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why make this recipe

Italian Pasta Salad is a fantastic dish that is both colorful and flavorful. It’s perfect for potlucks, picnics, or a light weeknight dinner. This recipe is easy to prepare and can be made ahead of time, allowing the flavors to meld together. The combination of pasta, fresh vegetables, and cheese makes it a satisfying choice for any meal. Plus, it’s a great way to use up any leftover ingredients you might have on hand.

how to make Italian Pasta Salad

Ingredients:

  • 1 lb. fusilli pasta
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup thinly sliced mini sweet peppers
  • 3/4 cup sliced pepperoncini peppers
  • 3/4 cup pitted kalamata olives, halved
  • 1 cup grated Parmesan cheese
  • 3/4 cup small cubed provolone or mozzarella cheese
  • 2 to 3 cups fresh baby spinach, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. pepperoncini brine (or fresh lemon juice)
  • 3 Tbsp. minced shallots
  • 2 garlic cloves, minced
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper

Directions:

  1. Cook the pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
  2. Meanwhile, prepare the Italian Dressing by combining the olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl. Whisk well and let it sit while you slice and dice the veggies.
  3. In a large bowl, combine the drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
  4. Pour the dressing over the salad and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.

how to serve Italian Pasta Salad

Serve Italian Pasta Salad chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed as a light main course. Garnish with extra Parmesan cheese or fresh herbs for added flavor and presentation.

how to store Italian Pasta Salad

Store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. The flavors will continue to improve as it sits, making it a great dish for meal prep.

tips to make Italian Pasta Salad

  • Feel free to add any vegetables you love or have on hand, like cucumbers or artichokes.
  • For a protein boost, consider adding diced chicken or pepperoni.
  • Adjust the acidity of the dressing by adding more or less vinegar or lemon juice to suit your taste.
  • If you prefer a creamier salad, mix in some ranch or Italian dressing after chilling.

variation

You can easily customize your Italian Pasta Salad by using different types of pasta or adding fruits like olives, capers, or even mozzarella balls. For a vegetarian option, skip the cheese or use a dairy-free alternative.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer! Just make sure to adjust the cooking time according to the type of pasta.

2. Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta. All other ingredients are naturally gluten-free.

3. Can I prepare this salad the night before?
Absolutely! Making it a day in advance allows the flavors to meld together even more, enhancing the taste.

4. How can I make it more filling?
Add proteins like grilled chicken, salami, or even diced tofu to make it more substantial.

5. What can I serve it with?
This salad pairs well with grilled meats, sandwiches, or can be served as a light lunch on its own.

Print
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Italian Pasta Salad

  • Author: admin
  • Total Time: 25
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A colorful and flavorful Italian Pasta Salad, perfect for potlucks and picnics. Easy to prepare and great for meal prep.

Ingredients

  • 1 lb. fusilli pasta
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1 cup thinly sliced mini sweet peppers
  • 3/4 cup sliced pepperoncini peppers
  • 3/4 cup pitted kalamata olives, halved
  • 1 cup grated Parmesan cheese
  • 3/4 cup small cubed provolone or mozzarella cheese
  • 2 to 3 cups fresh baby spinach, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp. pepperoncini brine (or fresh lemon juice)
  • 3 Tbsp. minced shallots
  • 2 garlic cloves, minced
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper

Instructions

  1. Cook the pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
  2. Prepare the Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large bowl. Whisk well and let sit.
  3. In a large bowl, combine the drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone.
  4. Pour the dressing over the salad and toss well to combine. Refrigerate for at least 1 to 2 hours before serving.

Notes

Garnish with extra Parmesan cheese or fresh herbs for added flavor and presentation. Leftovers can be stored for 3 to 5 days in an airtight container.

  • Prep Time: 15
  • Cook Time: 10
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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