This classic Italian pasta salad is super easy and packed full of tasty bites! Made with a homemade Italian dressing, this simple dish is the perfect recipe to share with family and friends, or have as a side for dinner or a BBQ!
Ingredients
For The Pasta Salad
16ouncesrotinitricolor or original, or other short pasta shape
1cupbroccoliabout 1 small head of broccoli cut into small pieces
1cupbell pepperdiced, about 1 bell pepper
1cupEnglish cucumbersliced thinly and quartered
½cupred onionfinely diced, about 1/2 an onion.
8ouncescherry tomatosliced in half
8ouncesblack olivesdrained and sliced
1cupmozzarella cheesediced
5ouncespepperonicut or mini pepperoni, can also use salami, about 1 cup
2tablespoonsfresh parsleychopped, plus a little for garnish
Salt and pepper to taste
For The Dressing
1teaspoongarlic powder
1tablespoonoreganodried
1tablespoonparsleydried
4teaspoonssugar
1teaspoonsalt or to taste
1/4cupwater
1 1/2cupsoil
1/4cupred wine vinegar
1teaspoonlemon juice
Instructions
For The Pasta Salad
In a large pot of salted water, cook pasta in the water according to the package directions on the box for al dente, or the minimum cooking time. You want your pasta to be cooked, but still have a little bite. Place in a colander to drain, and quickly rinse with cold water to stop the cooking process. Let the pasta drain as much as possible.
Prep your vegetables by dicing and chopping your broccoli, bell pepper, cucumber, onion (optional) and cherry tomatoes into bite-sized pieces.
Drain your olives and slice into bite-sized pieces.
Slice pepperoni and cheese if needed into bite-sized pieces.
For The Dressing
In a medium-sized bowl combine garlic powder, oregano, parsley, sugar, salt and pepper together and mix well.
Next to the spices add water, oil, vinegar and lemon juice. With a whisk quickly whip together all the dressing ingredients until combined.
Finishing The Salad
In a large bowl combine pasta, all vegetables, meat, cheese and dressing. Mix well. Chill well!
Garnish with fresh chopped basil, parsley and a little parmesan just before serving if desired!
Video
Notes
I prefer to chill this pasta salad overnight, as the flavors get even better the next day! This can be made and served right away though, but it shines even more if you make it ahead!
You can swap 2 tablespoons plus 1 teaspoon of Italian seasoning for the garlic, oregano, and parsley.
You can use your favorite bottle of Italian dressing in place of the homemade dressing if you prefer.
While I usually make this pasta salad with red onion for a crowd, at home I made it with sweet onion. Sweet onion has a little less bite to it than red onion does.
This recipe is super easily adaptable. Some ideas of things you can swap in and out include- marinated cheese, cubed mozzarella or provolone, sundried tomatoes, kalamata olives, fresh or marinated mushrooms, other colors of bell pepper, and zucchini cut into bite-sized pieces.