Italian Pasta Salad

This Italian Pasta Salad has all of your favorite Italian flavors wrapped up in one salad. Salami, cheese, veggies, and pasta, all coated in an easy Italian dressing.

Course Side Dish

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 367kcal

Author Deborah Harroun

Ingredients

Dressing:

3/4 cup avocado oil (or other neutral oil)
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 teaspoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon sugar
1/2 teaspoon garlic powder
Salt and pepper to taste

Salad:

12 oz tri-color rotini pasta
8 oz salami cubed or chopped
8 oz mozzarella balls
3/4 cup cherry tomatoes halved or quartered
1/2 green bell pepper diced
1/2 red bell pepper diced
1/2 red onion chopped
1/2 cup sliced pepperoncini peppers
1/2 cup chopped parsley
1 (2.5 oz) can sliced black olives drained
1/4 cup parmesan cheese
1 tablespoon Italian seasoning

Instructions

Combine the oil, lemon juice, vinegar, mustard, Italian seasoning, sugar, and garlic powder in a small jar with a tight fitting lid. Shake generously until combined. Taste and season with salt and pepper, as desired.
3/4 cup avocado oil, 1/4 cup fresh lemon juice, 1/4 cup red wine vinegar, 1 teaspoon dijon mustard, 1 teaspoon Italian seasoning, 1 teaspoon sugar, 1/2 teaspoon garlic powder, Salt and pepper
Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook until al dente. Once done, drain and run cold water over the pasta to stop the cooking.
12 oz tri-color rotini pasta
In a large bowl, combine the cooked pasta with the salami, mozzarella, tomatoes, green pepper, red pepper, red onion, pepperoncini peppers, parsley, olives, parmesan, and Italian seasoning.
8 oz salami, 8 oz mozzarella balls, 3/4 cup cherry tomatoes, 1/2 green bell pepper, 1/2 red onion, 1/2 cup sliced pepperoncini peppers, 1/2 cup chopped parsley, 1 (2.5 oz) can sliced black olives, 1/4 cup parmesan cheese, 1 tablespoon Italian seasoning, 1/2 red bell pepper
Pour the dressing over the salad and stir to combine. Refrigerate until ready to serve.

Notes

This salad is best when it has been refrigerated for a few hours. It makes a great make ahead salad!

You can use any neutral oil - avocado oil, vegetable oil, canola oil, etc. You can also use olive oil if you want a deeper flavor.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition