Italian Pasta Salad is a classic for a reason. Whether you choose to use a traditional cured meat, like the called-for salami, or something cleaner, like a nitrate-free turkey pepperoni, this cool summer salad is addicting! It’s the perfect dish to bring to a picnic or day at the beach.
TIP: this enormous recipe could feed a small country, something I seem to forget every single time I make it.
Italian Pasta Salad
(Original recipe: Spend With Pennies)
16 oz rotini, uncooked
1/2 green bell pepper, diced
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
1 pint grape tomatoes, halved
1/2 cup sliced black olives
1 cup fresh mozzarella cheese, cubed
1/3 cup red onion, diced
8 oz salami (or other preferred cured meat), chopped
1/3 cup Parmesan cheese, finely grated
3 TBSP fresh parsley, chopped
Salt & pepper to taste
Italian Vinaigrette
3/4 cup olive oil
3 TBSP red wine vinegar
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
Pepper to taste
Cook pasta to al dente according to package directions. Rinse under cold water.
Combine all ingredients in a large bowl. Add vinaigrette and toss. Refrigerate at least 2 hours before serving.
