The Perfect Summer Pasta Salad
What would summer be without at least one cookout or picnic that includes a vibrant and perfectly enjoyable, cold pasta salad? This will quickly become a new favorite because there is so much goodness and an abundance of fresh flavor. Each of the ingredients blend exceptionally well together, each one complimenting the other. It has a harmonious blend of textures as well. There’s a nice trio of crisp, soft, and chewy. This makes a very hearty and satisfying side dish that pairs well with grilled chicken, beef or fish. Just one thing to note – it does make a very large salad, or enough for a small crowd. The recipe will halve nicely for a family dinner. Or just make the full recipe anyway and serve the leftovers the following day for lunch.
Italian Pasta Salad Recipe Ingredients
Rotini pasta Salami Grape tomatoes Black olives Bell peppers Red onion Fresh mozzarella pearls Parmesan Fresh parsley and basil Dried oregano Olive oil Lemons Dijon mustard Honey Red pepper flakes
See below for full recipe.
How to Make Italian Pasta Salad
Possible Variations
Here are a some great ideas for substitutions to use what you have on hand:
Pasta: You can use another medium size pasta such as fusilli, gemelli, penne, cavatappi or bow tie pasta.
Cheeses: Romano cheese works well for parmesan cheese here. Processed block mozzarella can be substituted for fresh, just cut into small cubes. Meat: Pepperoni could be used for salami (you don’t need to use quite as much). Veggies: Try cucumber in place of half of the bell pepper. Kalamata olives for black olives (use half the amount they are quite pungent). Use 1 1/2 tsp dried basil if you don’t have fresh. It’s much less because it’s stronger and has a different taste. Dressing: Extra virgin olive oil or refined standard olive oil may be used here depending on how much of that flavor you want to shine through (extra virgin olive oil is stronger in flavor). 3 Tbsp red wine vinegar can be used in place of the lemon juice. I just prefer the freshness of the lemon. If in a rush you can use 1 cup of your favorite store-bought Italian dressing. Just cut back a little on the herbs added if it has a strong herby taste.
Helpful Tips
Don’t cook pasta past al dente or the pasta will become super soggy once it absorbs some dressing. Just right to al dente or even 30 seconds shy. Cut ingredients small for uniformity and so you can get some of each flavor in every bite. Allow pasta salad some time to marinade so the veggies and pasta absorb more flavor. Also for a cold and refreshing salad during hot summer months, allow 1 – 2 hours for refrigerating before serving. Store in fridge up to 3 days in an airtight container.
More Delicious Pasta Salad Recipes to Try
Caprese Pasta Salad Chicken Caesar Pasta Salad Easy Pasta Salad Macaroni Salad Mexican Macaroni Salad Poppy Seed Chicken and Grape Pasta Salad
