Italian Pasta Salad
Italian Pasta Salad is a classic for a reason: its combination of flavors and textures is so satisfying that it can't help but be a crowd-pleaser.
Servings 6
Calories 410kcal
Ingredients
- 12 ounces dried rotini pasta
- 6 ounces sopressata salami, peeled* and cubed
- 4 ounces cubed prosciutto or pancetta (cooked)
- 4 ounces aged Parmesan-related cheese, cubed (such as Parrano, BellaVitano)
- 4 ounces fresh mozzarella pearls
- 1 small red or orange bell pepper, diced
- 1 small green bell pepper, diced
- 1 cup mixed olives, sliced
- 1/2 cup diced red onions
- 1/4 cup shredded carrots
- 12 cherry tomatoes, sliced
- 1 1/2 cups Italian or Greek salad dressing, plus more as needed
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced fresh basil
Instructions
- Boil the pasta according to package directions (about 7 minutes). Drain into a colander and rinse immediately with plenty of cold water.
- Combine all of the meats, cheese, and vegetables in a large mixing bowl and toss with about 1/2 cup of the dressing.
- Make sure the pasta has drained completely, and pour it into the bowl with the other ingredients. Begin adding the remaining dressing, about a 1/4 cup at a time, tossing as you go, to coat everything well. Cover, and chill for at least 2 hours.
- Prior to serving, thoroughly stir the pasta. If the salad is too dry, add more dressing.
Notes
*If the salami is enclosed in casing, remove and discard it first. See blog post for more details about the casing.
Nutrition
Calories: 410kcal