Italian Pasta Salad

It’s #pastasaladsummer baby, so let’s rock with this Italian Pasta salad that’s packed with italian meats, cheeses, and veggies.

A summer staple, pasta salad is not only perfect for that next BBQ, but it’s an easy lunch that you can make each week — and there are soooo many variations that it’s hard to get sick of!

Italian Pasta Salad Ingredients

For this Italian Pasta Salad you’ll need a variety of meats, veggies, and more.

Pasta: You can use whatever pasta shape you’d like, but I’m using cavatappi.

Cherry tomatoes: Halved.

Mozzarella: I’m using mozzarella pearls, but you can also cut the cherry-sized balls in half if needed.

Parmiagiano-Reggiano: Grated.

Italian meats: I’m using a combo of spicy salami, mild salami, and crispy prosciutto.

Pepperoncini: Sliced (plus some of the brine).

Roasted red peppers: Chopped.

Fresh basil: Julienned.

Italian dressing: For the dressing I’m combining olive oil, water, white vinegar, garlic, pepperoncini brine, Italian seasoning, red pepper flakes, sugar, and salt.

How to Make Italian Pasta Salad

Here’s how to make this simple recipe:

Step 1: Prep your ingredients.

The only “annoying” step for this is alllll the chopping and slicing — but… worth it!! I like to halve all of the tomatoes, slice the peppers, grate the cheese, and just get everything together (including the Italian dressing, which I just add to a mason jar and shake up!).

Tip: I get the mozzarella pearls so that I don’t have the spend the time slicing them! You can also opt to get your pepperoncini (and even roasted red peppers) pre-sliced in a jar rather than chopping them if you’re feeling extra lazy that day. #nojudgement

You can also cook your pasta during this time per the instructions on the package. Let it cool before combining everything.

Step 2: Combine everything!

Add all of your ingredients to a large bowl. Pour on the dressing and mix to combine. Ta-da! Let meld together for a few hours before serving (or make the day ahead!).

Italian Pasta Salad

This Italian Pasta Salad has crispy prosciutto, spicy salami, fresh mozzarella, pepperoncini and a delicious dressing.

Course Side Dish

Cuisine Italian

Keyword italian pasta salad, pasta salad

Prep Time 15

Cook Time 12

Servings 8 people

Ingredients

8 oz dried pasta of choice
1.5 cups cherry tomatoes halved
6 oz mozzarella pearls
¼ cup grated Parmiagiano-reggiano
6 oz salami, chopped I combine spicy and regular
3-4 slices prosciutto crisped in the oven, then chopped
8-10 fresh basil leaves julienned
4 roasted red peppers sliced
5-6 whole pepperoncinis sliced

For the dressing

½ cup olive oil
¼ cup white vinegar
¼ cup water
1 garlic clove minced
1 tbs pepperoncini brine
1 tbs Italian seasoning
1 tbs sugar
1.5 teaspoon kosher salt
¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 350 degrees F. Crisp up the prosciutto until done (about 15 minutes). Let cool and chop.
Meanwhile, bring a pot of water to a boil. Add salt and the pasta. Cook per the instructions on the package. When done, drain and run cold water over the pasta. Add to a large bowl.
In the meantime, add all of the dressing ingredients to a mason jar and shake to combine.
Add all of the ingredients to the pasta, and then dump the dressing on top and mix everything to combine. Let meld together for a few hours, or overnight if time allows.