Italian Pasta Salad
15min
15min
5
420
Chef's Note
This pasta salad is perfect for busy families with young children! For picky eaters, you can serve components separately. The salad tastes even better the next day, so feel free to make it ahead. For a school lunch option, pack in individual containers with an ice pack to keep it fresh.
Tags
Ingredients
12 oz rotini pasta
2 cups cherry tomatoes
1 medium cucumber
1 medium red bell pepper
1/2 medium red onion
1/2 cup black olives
8 oz mozzarella pearls
4 oz salami
1/4 cup fresh basil leaves
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Italian seasoning
2 cloves garlic
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Add 12 oz of rotini pasta and cook according to package directions until al dente, about 8-10 minutes.
- 2
While pasta is cooking, prepare the vegetables: halve 2 cups of cherry tomatoes, dice 1 medium cucumber, dice 1 medium red bell pepper, thinly slice 1/2 medium red onion, and drain 1/2 cup of black olives.
- 3
Mince 2 cloves of garlic and chop 1/4 cup of fresh basil leaves.
- 4
Cut 4 oz of salami into small bite-sized pieces.
- 5
In a small bowl, whisk together 1/3 cup of extra virgin olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of Italian seasoning, the minced garlic, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
- 6
Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- 7
In a large mixing bowl, combine the cooled pasta, prepared vegetables, 8 oz of mozzarella pearls, and the salami pieces.
- 8
Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- 9
Add the chopped basil and 1/4 cup of grated parmesan cheese, then toss again to combine.
- 10
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.
Nutrition Information (per serving)
420
18g
42g
22g
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