Description
This creamy Italian pasta salad is packed with savory meats, crunchy veggies, tangy herbs, and a rich homemade dressing. Perfect for picnics, potlucks, or as a make-ahead lunch.
Ingredients
Pasta:
- 3 cups rotini (or bowtie, penne, fusilli), cooked al dente
Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/3 cup banana peppers
- 1/3 cup black or kalamata olives
Proteins & Cheese:
- 1/2 cup sliced salami or pepperoni
- 1 cup mozzarella balls or cubed cheddar
Fresh Herbs:
- 2 tbsp chopped parsley
- 2 tbsp chopped basil
Creamy Italian Dressing:
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/4 cup olive oil
- 2 tbsp white wine vinegar or balsamic
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Optional: 1 tsp lemon juice or sugar for balance
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water.
- Prep the Ingredients: While the pasta cools, chop the vegetables, meats, and cheese. Prepare fresh herbs.
- Make the Dressing: In a bowl, whisk together mayonnaise, olive oil, vinegar, mustard, garlic, Italian seasoning, salt, pepper, and lemon juice or sugar (if using) until smooth.
- Assemble the Salad: In a large bowl, combine the cooled pasta, veggies, meat, cheese, and herbs.
- Toss: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill: Refrigerate for at least 1 hour before serving to let the flavors meld. Add more dressing just before serving if desired.
Notes
You can swap salami with turkey or chickpeas for a lighter version. Great for make-ahead meals and stays fresh up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: No-Bake, Stovetop
- Cuisine: Italian-American