Zesty Italian Pasta Salad Recipe
Everyone will love this Zesty Italian Pasta Salad recipe. It's loaded with mozzarella, olives, salami, and is ready in less than 30 minutes!
Servings: 6 servings
Calories: 507kcal
Ingredients
- 1 lb bowties, rotini, shells, or penne
- 1 pint cherry tomatoes halved
- 1 (6 oz) can whole olives halved
- 8 oz mini mozzarella balls
- 1/4 cup grated parmesan
- 3 oz salami (traditional dry) cut in thirds or quartered
- 3 tbsp parsley chopped
- 1 small shallot minced
- 1/2 tsp coarse kosher sea salt
- 1/4 tsp ground black pepper
- 1 cup vinaigrette your favorite!
Optional Add-Ins
- 1/4 cup roasted red bell peppers sliced
- 1/4 cup marinated artichokes chopped
- 4 pepperoncini seeds and stem removed, sliced into thin rings
Instructions
- Bring a large stockpot filled 2/3 of the way with water to a boil. Add pasta and cook according to the package directions. Once cooked, drain and rinse with cold water.
- Refrigerate while preparing the remaining ingredients.
- Combine all ingredients in a large mixing bowl. Toss with dressing.
- Serve immediately or refrigerate until needed.
Notes
STORE the zesty Italian pasta salad in an airtight container or Ziploc bag in the fridge, and it will stay fresh for 2-5 days. Freezing is possible by placing it in an airtight bag and removing the air, where it will last 1-2 months.
Defrost in the fridge overnight and bring to room temperature before serving. This dish is best served cold, but if you prefer it warmer, let it sit at room temperature for 15-20 minutes before serving.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 30g | Protein: 17g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 740mg | Potassium: 322mg | Fiber: 3g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 31mg | Calcium: 197mg | Iron: 2mg
