Zesty Italian Pasta Salad Recipe
A vibrant and flavorful Zesty Italian Pasta Salad featuring a tangy homemade Italian dressing, tender pasta, savory pepperoni and salami, fresh vegetables, and creamy mozzarella pearls. Perfect for picnics, potlucks, or a light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling, Mixing, Chilling
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Italian Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper to taste
Pasta Salad
- Cooked pasta (about 12 ounces; penne, rotini, or fusilli work well)
- ½ cup pepperoni slices
- ½ cup salami slices
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup bell peppers, diced
- ¼ cup red onion, thinly sliced
- ¼ cup pepperoncini peppers, sliced
- 1 cup mozzarella pearls
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Italian dressing: In a bowl, whisk together olive oil, red wine vinegar, lemon juice, Parmesan cheese, sugar, dried parsley, dried basil, dried oregano, garlic powder, onion powder, paprika, salt, and pepper until well combined. Refrigerate the dressing until ready to use to let the flavors meld.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package instructions until al dente. Drain the pasta thoroughly and transfer it to a large mixing bowl.
- Toss pasta with dressing: While the pasta is still warm, pour half of the prepared Italian dressing over it. Stir well to ensure the pasta is evenly coated and absorbs the flavors of the dressing.
- Add remaining ingredients: Gently fold in the pepperoni slices, salami slices, halved cherry tomatoes, sliced black olives, diced bell peppers, thinly sliced red onion, sliced pepperoncini peppers, and mozzarella pearls, distributing all ingredients evenly throughout the pasta.
- Chill the salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the salad to cool thoroughly.
- Serve: Before serving, toss the pasta salad with the remaining dressing to refresh the flavors. Garnish with additional grated Parmesan cheese and chopped fresh parsley. Serve chilled and enjoy!
Notes
- For best results, use pasta shapes like rotini or penne which hold dressing well.
- Make the salad a few hours ahead to let the flavors develop more fully.
- You can substitute pepperoni and salami with other cured meats or keep it vegetarian by omitting them.
- Adjust the amount of dressing to preference; some like it wetter, others drier.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Drain pasta well to prevent salad from becoming soggy.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Italian pasta salad, zesty pasta salad, pepperoni pasta salad, easy pasta salad, summer salad, picnic salad
Find it online: https://lucabites.com/zesty-italian-pasta-salad-recipe/
