This classic Italian Pasta Salad is sure to wow at your next summer gathering. It’s a picnic or potluck must, packed to the brim with everyone’s antipasto faves.
This side dish has ALL the goodies… and I mean all of them. Italian meats, cheeses, a slew of crunchy veggies, and herbs for days. Oh, and the swirly rotini pasta snuggles tight to my homemade tangy Italian dressing. Some other summer sides that you might enjoy include my Super Refreshing Watermelon Salad with Feta, these On-The-Go Charcuterie Boards in a Jar, and this tasty Creole Red Potato Salad.
INGREDIENTS YOU’LL NEED FOR THIS ITALIAN PASTA SALAD:
FOR THE PASTA SALAD:
- Rotini Pasta
- Chopped Romaine
- Jarred Roasted Red Peppers
- Garbanzo Beans
- Pepperoni
- Provolone Cheese
- Pepperoncini Peppers
- Red Onion
- Cherry Tomatoes
- Fresh Mozzarella Pearls
- Artichoke Hearts
- Sliced Black Olives
- Genoa Salami
- Fresh Basil
FOR THE ITALIAN DRESSING:
- Lemon
- Olive Oil
- Shallot
- Italian Seasoning
- Sugar
- Salt
- Pepper
HOW TO MAKE THIS ITALIAN PASTA SALAD:
- Cook rotini according to package directions.
- While pasta is boiling, chop and mix the remaining pasta salad ingredients and set aside.
- Combine the Italian dressing ingredients and whisk until emulsified.
- Drain cooked pasta and allow to cool. Mix rotini with the chopped pasta salad ingredients. Stir in Italian dressing until everything is throughly coated.
- Refrigerate for at least 1 hour or overnight in an airtight container.
OTHER RECIPES YOU MIGHT ENJOY:
Super Creamy Italian Salad Dressing
BLT Pasta Salad with Fresh Herb Dressing
Italian BLT Sandwich with Sun Dried Tomato Mayo
Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey
Super Easy Blistered Tomatoes for Any Occasion
Air Fried Arancini Balls With Roasted Red Pepper Sauce
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- 16 oz. Rotini Pasta Noodles
- 2 cups Chopped Romaine
- 3 tbsp. Jarred Roasted Red Peppers
- ½ cup Garbanzo Beans
- ½ cup Pepperoni, sliced in half
- 6 oz. Provolone Cheese, diced into cubes
- ¼ cup Pepperoncini Peppers, drained
- ¼ small Red Onion, thinly sliced
- ½ cup Cherry Tomatoes, cut in half
- 4 oz. Fresh Mozzarella Pearls, drained
- ½ cup Artichoke Hearts, drained and chopped
- 2.25 oz. Sliced Black Olives, drained
- 8 oz. Genoa Salami, cut into cubes
- Fresh Basil, as needed
- ½ Lemon, juiced
- ¼ cup Olive Oil
- ½ - 1 shallot, finely chopped
- Pinch of Salt, season to preference
- Pinch of Sugar, add as needed to balance acidity
- 1 tbsp. Dried Italian Seasoning
- Cook rotini according to package directions.
- While pasta is boiling, chop and mix the remaining pasta salad ingredients and set aside.
- Combine the Italian dressing ingredients and whisk until emulsified.
- Drain cooked pasta and allow to cool. Mix rotini with the chopped pasta salad ingredients. Stir in Italian dressing until everything is throughly coated.
- Refrigerate for at least 1 hour or overnight in an airtight container.
NOTES ON THIS RECIPE:
- If you’re short on time, you can easily sub in your favorite store bought Italian dressing for the homemade one.
- Turn this into a Greek Pasta Salad with a few quick swaps – use feta and halloumi in place of the mozzarella and provolone, leave out the Italian meats, and grab some Greek salad dressing to top it with.
- Trying to keep your meal low carb? Leave out the rotini and eat this dish as a tasty and light Antipasto Salad instead!
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