Italian Pasta Salad Recipe
A colorful and flavorful pasta salad that's perfect for warm days, backyard barbecues, or any family gathering, combining fresh vegetables, savory meats, and aromatic herbs.
Ingredients
- 8 ounces Rotini pasta
- 1 can Black olives, extra large, drained
- 1 can Artichoke hearts, quartered, drained
- 1 container Grape tomatoes, halved
- 1 small Onion, finely chopped
- 1 Fennel bulb, chopped
- 9 ounces Soppressata or pepperoni, diced
- 8 ounces Fresh mozzarella pearls
- 5-6 Fresh basil leaves, chiffonade
- 1 bottle Italian dressing
Instructions
- Cook the rotini pasta according to the package directions until al dente, about 8-10 minutes. Drain and cool it under cold water.
- In a large bowl, combine the cooled pasta, black olives, artichoke hearts, grape tomatoes, chopped onion, and chopped fennel.
- Pour in half the bottle of Italian dressing and toss everything together until well mixed.
- Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve.
- Just before serving, add the diced soppressata, mozzarella pearls, and chiffonade basil to the salad. Toss gently to combine and taste, adding more dressing if needed.
Notes
- Always cool the pasta before mixing it with other ingredients.
- Use fresh basil for the best flavor, adjust dressings as needed, and customize proteins if desired.
- Consider adding a splash of lemon juice or Parmesan cheese before serving for extra flavor.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g
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