The Best Easy Italian Pasta Salad

A very simple Italian pasta salad with routine, tomatoes, fresh cheese, onions, bacon, olives, herbs and a quick cup of homemade spaghetti.

If you want to know what you ate in 4 of the last 5 meals, this is an important summer. We have fun here.

I think a delicious classic pasta salad does one of two things:

Attending picnics, getting drunk, or other parties at the end of the summer that everyone is attending;

Shake the rest of the meat, cheese and vegetables in the fridge to make it

I want enough food for 24/7.

This pasta salad is good for you.

How to transfer pasta salad?

Thank you for your question. This is important.

We need a sharp Italian sauce.

Homemade in a blender or food processor, so it takes around 60 seconds. You make spaghetti, you pasta salad, you.

The Best Easy Italian Pasta Salad

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• Author: Pinerday
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 mins
• Yield: 10+ – this yields more than 15 cups 1x

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Ingredients

pasta salad essentials:

• 1 pound uncooked pasta – I like rotini!
• 3 cups cherry tomatoes, cut in half
• 8 ounces fresh mozzarella cheese balls, cut in half
• 1 lb. salami or summer sausage, cut into cubes
• 3/4 cup kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but do it)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

italian pasta salad dressing:

• 1 1/2 cups olive oil
• 1/4 cup white vinegar (white vinegar or red wine vinegar work)
• 1/4 cup water
• 2 tablespoons coarse sea salt (yes, tablespoons – see notes!)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

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Instructions

1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
2. Blend up the dressing, or shake together in a jar.
3. Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

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• Category: Side
• Method: Mix
• Cuisine: Italian

Nutrition

• Sugar: 2.8g
• Sodium: 642.1mg
• Fat: 30.4g
• Carbohydrates: 28g
• Fiber: 3.6g
• Cholesterol: 19.4mg

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