Delicious Quick Italian Pasta Salad with colorful vegetables and a secret ingredient

Quick Italian Pasta Salad (with 1 Secret Ingredient)

ByOlivia Carter
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why make this recipe

Quick Italian Pasta Salad is a delightful and easy-to-make dish perfect for any gathering or simply a quick meal at home. With vibrant colors and tasty flavors, it not only looks appetizing but also satisfies your taste buds. The best part? This recipe includes a secret ingredient that elevates the entire dish, giving it a unique twist that will keep your family and friends asking for more!

how to make Quick Italian Pasta Salad

Ingredients:

  • 1 lb rotini noodles
  • 3.5 to 4 oz pepperoni (about 3/4 cup, quartered)
  • 4 oz salami slices (about 3/4 cup, cut into quarters)
  • 1 pint cherry tomatoes (halved)
  • 1 cup black olives (halved and drained)
  • 1 orange bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1/2 cup finely diced red onion
  • 2 tbsp chopped pepperoncini
  • 8 oz mozzarella pearls
  • Grated parmesan cheese and minced parsley, for topping
  • 3/4 cup native olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp organic lemon juice
  • 1/4 cup finely freshly grated Parmesan
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika powder
  • 1/2 tsp pepper
  • 1/2 tsp sugar

Directions:

  1. Start by cooking the rotini noodles according to the package instructions until al dente. Once cooked, drain the noodles and let them cool.
  2. In a large mixing bowl, combine the cooled rotini noodles with pepperoni, salami, cherry tomatoes, black olives, orange and green bell peppers, red onion, pepperoncini, and mozzarella pearls.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, freshly grated Parmesan, dried parsley, dried basil, garlic powder, onion powder, salt, oregano, paprika, pepper, and sugar.
  4. Pour the dressing over the pasta salad mixture and toss everything together until well combined.
  5. Top with grated parmesan cheese and minced parsley for added flavor.
  6. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors before serving.

how to serve Quick Italian Pasta Salad

This pasta salad makes a great side dish for barbecues, picnics, or potlucks. You can also serve it as a light main course. Enjoy it on its own or alongside grilled chicken or fish for a complete meal.

how to store Quick Italian Pasta Salad

Store any leftovers in an airtight container in the refrigerator. The pasta salad will stay fresh for up to 3 days. If you feel the pasta has absorbed a lot of the dressing, consider adding a splash of olive oil or vinegar to revive it before serving again.

tips to make Quick Italian Pasta Salad

  • For extra flavor, let the salad sit for a bit in the fridge before serving. This allows the ingredients to marinate and enhance the overall taste.
  • Feel free to add in your favorite veggies or proteins to customize the salad to your liking.
  • If you’re short on time, you can use pre-chopped vegetables from the grocery store.

variation

You can easily transform this pasta salad by using different types of pasta, such as penne or farfalle. Additionally, try adding grilled chicken, shrimp, or even a variety of cheeses to switch things up!

FAQs

Q: Can I make this salad ahead of time?

A: Yes! This salad can be made a day in advance. Just keep it in the fridge until you’re ready to serve.

Q: What can I use instead of rotini noodles?

A: You can use any pasta shape you prefer, such as penne, fusilli, or farfalle.

Q: Is there a vegetarian version of this pasta salad?

A: Absolutely! You can simply omit the meats and add more vegetables or beans for protein.

Enjoy making this delicious Quick Italian Pasta Salad! It’s sure to be a hit at your next meal.

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Quick Italian Pasta Salad

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

Description

A delightful and easy-to-make pasta salad perfect for gatherings or a quick meal at home, featuring a medley of vibrant ingredients and a secret dressing that elevates the dish.

Ingredients

  • 1 lb rotini noodles
  • 3.5 to 4 oz pepperoni, quartered
  • 4 oz salami slices, cut into quarters
  • 1 pint cherry tomatoes, halved
  • 1 cup black olives, halved and drained
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup finely diced red onion
  • 2 tbsp chopped pepperoncini
  • 8 oz mozzarella pearls
  • Grated parmesan cheese and minced parsley, for topping
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • 1/4 cup freshly grated parmesan
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp paprika powder
  • 1/2 tsp black pepper
  • 1/2 tsp sugar

Instructions

  1. Cook the rotini noodles according to the package instructions until al dente. Drain and let cool.
  2. In a large mixing bowl, combine cooled rotini noodles, pepperoni, salami, cherry tomatoes, black olives, orange and green bell peppers, red onion, pepperoncini, and mozzarella pearls.
  3. In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, freshly grated parmesan, dried parsley, dried basil, garlic powder, onion powder, salt, oregano, paprika, pepper, and sugar.
  4. Pour the dressing over the pasta salad mixture and toss until well combined.
  5. Top with grated parmesan cheese and minced parsley.
  6. Serve immediately or chill for 30 minutes to enhance flavor.

Notes

For extra flavor, let the salad sit in the fridge before serving. Customize with your favorite veggies or proteins. If short on time, use pre-chopped vegetables.

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

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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