The Best Italian Pasta Salad
 
Prep time
Cook time
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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.
Serves: 10
Ingredients
FOR THE SALAD:
  • 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
FOR THE DRESSING:
  • 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
Instructions
  1. Cook rotini according to package directions.
  2. While pasta is boiling, chop and mix the remaining pasta salad ingredients and set aside.
  3. Combine the Italian dressing ingredients and whisk until emulsified.
  4. Drain cooked pasta and allow to cool. Mix rotini with the chopped pasta salad ingredients. Stir in Italian dressing until everything is throughly coated.
  5. Refrigerate for at least 1 hour or overnight in an airtight container.
Recipe by Slice of Jess at https://sliceofjess.com/the-best-italian-pasta-salad/