Italian Pasta Salad

Few dishes capture the vibrant flavors and relaxed elegance of Italian cuisine quite like a classic Italian Pasta Salad. Bursting with colorful vegetables, tangy vinaigrette, and savory bites of cheese and cured meats, this crowd-pleasing favorite is perfect for summer picnics, quick weeknight dinners, or festive gatherings with friends. In this post, I’ll share my tried-and-true recipe for Italian Pasta Salad—a delicious, versatile dish that’s as easy to make as it is to enjoy. Get ready to bring a little taste of Italy to your table!

Serves: 6

Ingredients

Italian Dressing

• 2/3 cup olive oil

• ¼ cup red wine vinegar

• 2 tbsp fresh lemon juice

• 2 tsp kosher salt

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp freshly cracked black pepper

• ½ tsp onion powder

• ½ tsp crushed red pepper flakes

Pasta Salad

• 1 lb rotini

• 1 tbsp olive oil

• 1 lb salami, thinly sliced and chopped

• 4 oz white cheddar cheese, chopped

• 1 cup black olives, pitted and halved

• 1 green bell pepper, cored and cut into matchsticks

• 1 yellow bell pepper, cored and cut into matchsticks

Instructions

To make the dressing

1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, garlic powder, oregano, basil, pepper, onion powder, and pepper flakes.

2. Cover and let sit at room temperature for a least one hour to meld the flavors.

To make the pasta

1. Bring a large pot of salted water to a boil. Cook the rotini until al dente. Brain, then rinse the pasta with cool water and drain again. In a large bowl, toss the pasta with olive oil.

2. Add the salami, cheddar cheese, olives, tomatoes, and peppers to the pasta in the bowl and toss with the dressing until evenly coated.

Notes:

Store in an airtight container in the refrigerator for up to 1 week.