Zesty Italian Pasta Salad: A Refreshing Twist for Summer!

Enjoy this Zesty Italian Pasta Salad, a quick and vibrant dish perfect for summer gatherings.

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Prep Time 25

Cook Time 10

Chill Time 15

Total Time 50

Servings: 6 servings

Course: Salad

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 lb Pasta (bowties, rotini, shells, or penne) Use short noodles for better dressing adherence.

For the Vegetables

1 pint Cherry Tomatoes, halved Substitute with ripe tomatoes if desired for added sweetness.
1 6 oz can Whole Olives, halved Experiment with a variety of olives for briny flavor.
1 small Shallot, minced Can be replaced with red onion for a different taste.

For the Cheese

8 oz Mini Mozzarella Balls Cubed mozzarella or feta cheese can work as alternatives.
1/4 cup Grated Parmesan Nutritional yeast serves as a great vegan substitute.

For the Protein

3 oz Salami, cut in thirds or quartered Use pepperoni or ham if preferred for savory taste.

For the Fresh Herbs

3 tbsp Parsley, chopped Basil or arugula can be fantastic alternatives.

For the Seasoning

1/2 tsp Coarse Kosher Sea Salt Adjust according to taste to enhance flavors.
1/4 tsp Ground Black Pepper Freshly ground is preferable for the best flavor.

For the Dressing

1 cup Vinaigrette A quality vinaigrette can elevate this Zesty Italian Pasta Salad; homemade is highly recommended.

Equipment

Large Pot
mixing bowl
Colander

Method

Step-by-Step Instructions

In a large pot, bring salted water to a rolling boil over high heat. Add 1 pound of your chosen pasta and cook according to the package directions for 8-10 minutes until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water.
After rinsing, gently shake off excess water from the pasta and transfer it to a mixing bowl. Refrigerate for about 10-15 minutes to cool completely.
While the pasta chills, prep the other ingredients. Halve 1 pint of cherry tomatoes, slice a 6 oz can of whole olives, and mince a small shallot. Chop 3 tablespoons of fresh parsley.
Add the cooled pasta, tomatoes, olives, mini mozzarella balls, grated Parmesan, quartered salami, and chopped parsley into the bowl. Gently fold all the ingredients together.
Season by adding 1/2 teaspoon of coarse kosher sea salt and 1/4 teaspoon of ground black pepper. Pour in 1 cup of vinaigrette, then toss everything together gently.
Refrigerate for an additional 30 minutes for the best flavor, or serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For maximum flavor, use the freshest vegetables and herbs. Refrigerating the salad enhances taste and texture.

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