Italian Pasta Salad

There’s something about a vibrant bowl of Italian Pasta Salad that just screams summer gatherings and joyful celebrations. I remember the first time I made this dish for a family picnic; the sun was shining, and everyone was buzzing with excitement. I had just learned how to create this colorful salad, and it quickly became a hit. The combination of al dente pasta, fresh vegetables, and a tangy dressing brought smiles all around. Every bite is like a little burst of flavor that takes you straight to the Italian countryside, where meals are not just about the food but about the love shared among family and friends. This Italian Pasta Salad has become a staple in my summer repertoire, often requested for potlucks and barbecues, and I’m excited to share it with you.

What to Buy for Italian Pasta Salad

When it comes to making the best Italian Pasta Salad, the philosophy behind selecting your ingredients is crucial. The harmony of flavors and textures is what makes this dish shine. You want to choose fresh, quality ingredients that complement each other beautifully. Each component, from the pasta to the olive oil, plays a role in creating a balanced salad that bursts with flavor.

• 16 ounces mini bell peppers – These colorful beauties add sweetness and crunch to the salad.
• 2 tablespoons olive oil – A high-quality extra virgin olive oil brings richness and depth to the dressing.
• Kosher salt and black pepper – Essential for seasoning and enhancing the flavors of the ingredients.
• 1 lb campanelle pasta – This pasta shape holds the dressing and ingredients beautifully, providing a great bite.
• 1 14 ounce can artichoke hearts – Drained and quartered, they add a unique, briny flavor.
• 8 ounces salami – Chopped into bite-sized pieces, it brings a savory and slightly spicy touch.
• 8 ounces fresh mozzarella balls – Creamy and mild, they give a lovely texture contrast.
• 3/4 cup kalamata olives – Pitted and chopped, they provide a salty, rich flavor that complements the salad.
• 1/2 cup sun dried tomatoes – Finely chopped, they add a sweet and tangy note.
• 1/2 cup freshly grated Parmesan cheese – Adds a salty, nutty flavor that elevates the dish.
• 1/2 cup chopped basil – This fresh herb brings a lovely aroma and a burst of freshness.
• 1/2 cup chopped parsley – It adds color and enhances the freshness of the salad.
• 1/3 cup chopped red onion – For a bit of sharpness and crunch.
• Italian Dressing – A flavorful addition to tie all the ingredients together.
• Garnish: extra Parmesan cheese and fresh basil – A finishing touch to make the salad visually appealing.

How to Cook Italian Pasta Salad

Making Italian Pasta Salad is a straightforward yet delightful process that comes together quickly. Let’s dive into the cooking steps and enjoy each moment as we create this colorful dish.

1. Start by preheating your oven to 400 degrees F. This temperature is perfect for roasting the mini bell peppers. You want them to caramelize and develop a lovely char.

2. Next, cut the mini bell peppers in half lengthwise. Be sure to remove the stem and seeds, as they can be tough. You’ll want to place these halved peppers on a large baking sheet.

3. Drizzle the pepper halves with olive oil and season generously with kosher salt and black pepper. This step ensures that they roast beautifully and absorb those savory flavors.

4. Roast the peppers in the oven for about 15 minutes, or until they are charred and fragrant. Keep an eye on them to get the perfect color. Once done, let them cool to room temperature.

5. While the peppers are roasting, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to the package instructions until al dente. This usually takes around 8 to 10 minutes.

6. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and helps to cool it down, making it perfect for the salad.

7. Now, roughly chop those roasted peppers. Their sweet, smoky flavor will be a fantastic addition to the pasta.

8. In a large mixing bowl, combine the cooked pasta, chopped peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and red onion. This is where all the flavors come together!

9. Next, prepare your Italian Dressing (store-bought or homemade) and pour it over the salad. Toss gently until everything is well coated, taking care not to break the mozzarella balls.

10. Finally, taste the salad and adjust the seasoning with more salt or pepper if needed. For an extra touch, garnish with more Parmesan cheese and a sprinkle of fresh basil before serving. Enjoy!

Tips for Success

Creating a delicious Italian Pasta Salad is all about the details. Here are some tips to ensure your salad turns out perfect every time.

• Storage: Store leftover pasta salad in an airtight container in the fridge. It will keep well for up to three days.
• Freezing: It’s not recommended to freeze this salad as the texture of the vegetables will change.
• Pairing: This pasta salad pairs beautifully with grilled chicken or shrimp, making it a complete meal.
• Customization: Feel free to customize your salad by adding your favorite vegetables or proteins!
• Dressing: If you have extra dressing, it’s great to serve on the side for guests who may want to add more.

What to Pair With Italian Pasta Salad

Serving your Italian Pasta Salad is just as important as preparing it. Here are some fantastic pairing suggestions to complement this dish:

• Grilled Chicken: A light grilled chicken breast seasoned simply with salt and pepper is a great accompaniment.
• Garlic Bread: Serve warm, crusty garlic bread on the side for a delightful crunch.
• Wine Pairing: A crisp white wine or sparkling water adds a refreshing touch to your meal.
• Picnic Perfect: This salad is excellent for outdoor picnics or barbecues, providing a refreshing option alongside grilled meats.
• Summer Gatherings: It’s a hit at summer parties, bringing vibrant colors and flavors to the table.

FAQ

Conclusion

The Italian Pasta Salad is not just a dish; it’s a celebration of flavors and colors that brings joy to any meal. Easy to prepare and endlessly adaptable, it fits perfectly into summer gatherings or cozy weeknight dinners. I encourage you to give this recipe a try today; you won’t be disappointed, and it might just become your new favorite go-to salad!

Italian Pasta Salad

The ultimate summer dish, Italian Pasta Salad is fresh, colorful, and bursting with flavors. It's an easy, crowd-pleasing recipe perfect for potlucks, picnics, or any gathering. Make it today and enjoy a taste of Italy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 10 servings

Course: Salads, Side Dishes

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 16 ounces mini bell peppers
• 2 tablespoons olive oil
• to taste Kosher salt and black pepper
• 1 lb campanelle pasta
• 1 14 ounce can artichoke hearts
• 8 ounces salami
• 8 ounces fresh mozzarella balls
• 3/4 cup kalamata olives
• 1/2 cup sun dried tomatoes
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped basil
• 1/2 cup chopped parsley
• 1/3 chopped red onion
• Italian Dressing
• Garnish: extra Parmesan cheese and fresh basil

Equipment

• Oven
• Large Pot
• Grater
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Start by preheating your oven to 400 degrees F. This temperature is perfect for roasting the mini bell peppers. You want them to caramelize and develop a lovely char.
2. Next, cut the mini bell peppers in half lengthwise. Be sure to remove the stem and seeds, as they can be tough. You’ll want to place these halved peppers on a large baking sheet.
3. Drizzle the pepper halves with olive oil and season generously with kosher salt and black pepper. This step ensures that they roast beautifully and absorb those savory flavors.
4. Roast the peppers in the oven for about 15 minutes, or until they are charred and fragrant. Keep an eye on them to get the perfect color. Once done, let them cool to room temperature.
5. While the peppers are roasting, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to the package instructions until al dente. This usually takes around 8 to 10 minutes.
6. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking process and helps to cool it down, making it perfect for the salad.
7. Now, roughly chop those roasted peppers. Their sweet, smoky flavor will be a fantastic addition to the pasta.
8. In a large mixing bowl, combine the cooked pasta, chopped peppers, artichoke hearts, salami, mozzarella, olives, sun dried tomatoes, Parmesan cheese, basil, parsley, and red onion. This is where all the flavors come together!
9. Next, prepare your Italian Dressing (store-bought or homemade) and pour it over the salad. Toss gently until everything is well coated, taking care not to break the mozzarella balls.
10. Finally, taste the salad and adjust the seasoning with more salt or pepper if needed. For an extra touch, garnish with more Parmesan cheese and a sprinkle of fresh basil before serving. Enjoy!

Notes

Store leftover pasta salad in an airtight container in the fridge. It will keep well for up to three days.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"