Italian Pasta Salad

Italian Pasta Salad is a summertime staple that's filled with deliciously crisp and fresh flavors that's made with a homemade zesty dressing! The perfect side dish to bring to BBQs and picnics!

5 from 1 vote

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Course: Side Dish

Cuisine: American

Keyword: classic italian pasta salad recipe

Prep Time: 15

Cook Time: 10

Chill Time: 15

Total Time: 40

Servings: people

Calories: 357kcal

INGREDIENTS

Dressing

½ cup olive oil
¼ cup apple cider vinegar
2 teaspoons Italian seasoning
1 teaspoon granulated sugar
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Pasta Salad

8 ounces farfalle pasta
½ medium red onion cut into thin slices
8 ounces cherry tomatoes halved
1 English cucumber chopped
4 ounces mozzarella pearls
4 ounces salami slices cut into thin strips
½ cup kalamata olives halved
¼ cup chopped fresh parsley

INSTRUCTIONS

In a small mixing bowl, combine ½ cup olive oil, ¼ cup apple cider vinegar, 2 teaspoons Italian seasoning, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper to make the dressing. Set aside.
Boil 8 ounces farfalle pasta in salted water according to the package for al dente. As soon as the pasta is ready, drain the pasta into a colander and run cold water over the pasta for 1 to 2 minutes to cool it rapidly.
Combine the pasta and dressing in a large serving bowl. Then gently mix in the ½ medium red onion (sliced), 8 ounces cherry tomatoes (halved), 1 English cucumber (chopped), 4 ounces mozzarella pearls, 4 ounces salami slices (sliced), ½ cup kalamata olives, and ¼ cup chopped fresh parsley. Toss together until evenly combined and coated in dressing.
Allow the pasta salad to chill in the refrigerator for 15 to 20 minutes before serving. Enjoy!

NOTES

3/4 to 1 cup of store-bought dressing may be used in place of the homemade dressing.
Store in the refrigerator in an airtight container for up to 4 days.
Best if made 6 to 12 hours in advance for the flavors to meld.
Any short pasta can be used in this recipe, but I recommend using one that is texture and has ridges that will catch the dressing.

NUTRITION