Hi friend! Okay, I know its technically fall now, but seeing as how its still in the low 90s here in Austin, Texas, I wanted to share my homemade pasta salad recipe with you. I wouldn’t say I have a ton of original recipes, I’m more of a recipe follower (or recipe adapter, if you will), but I get asked about this recipe the most, hands down. This is a super easy recipe (if you can boil noodles, you can make this) to throw together for any gathering, and its delicious served cold or at room temp.
Now, I know the title of this recipe is “pasta” salad, but don’t be fooled, this salad is loaded with veggies, meat, and cheese too. You could actually just leave out the pasta (any low-carb folks out there?) and this would be a great antipasto salad also. You just can’t go wrong. This pasta salad is meant to be a side dish, it goes great with burgers, brats, bar-b-q, etc – but don’t put this salad in a box – it can also serve as the main course. After-all, it does have all the main food groups covered, tomatoes count as a fruit, right?
So, here’s a few notes on the ingredients. I buy my pepperoni, salami and mozzarella from the deli counter at my local grocery store (HEB for my Austin locals), I prefer Boar’s Head brand but pick up what works for you. I usually have them cut 3 thick slices, on an 8 setting. Our deli has a scale of how thick they can cut your deli items, 1 being thin (like for sandwiches) and 10 being very thick (probably close to 3/8″ thick), I’m not sure if its like this everywhere, but I imagine its similar. I like my pasta salad ingredients to be chunky, so I have the deli counter cut me thick slices on an 8, (it comes out to about 1/4 to 1/3 of a pound of each) then I cut it into cubes when I get home.
This is also a great dish because its very colorful and all of the produce makes it look extra fresh. If you want some awards in presentation, shop your produce in a rainbow. What I mean by that is, if you choose red cherry tomatoes, green zucchini, and red (purple) onion, then choose a bell pepper in orange or yellow to add an extra pop of a different color. Yes, the orange and yellow bell peppers are a smidge more expensive, but its well worth the extra $0.75 when you see how it looks. (Sidenote: I completely forgot I was buying bell pepper for this recipe and came home with a green one, so I’m sorry I wasn’t a good example of this rule, but just trust me.) Similarly, you could go with tomatoes that are more yellow in color, with red bell pepper, etc. You get it, right?
I typically use Ken’s Steak House Lite Northern Italian dressing, but I’ve also used Primal Kitchen’s Italian Vinaigrette and like that one too. The Primal Kitchen Dressing is sold in an 8 ounce bottle though, so you will need two, and its not the cheapest option. But if you’re feeling fancy, go for it.
Classic Italian Pasta Salad
Ingredients
- 1 small red onion, chopped
- 1 bell pepper, chopped
- 1 pint cherry or grape tomatoes, halved
- 1 medium zucchini, chopped
- 6 ounces black olives, sliced
- 1/3 lb pepperoni, cubed
- 1/3 lb genoa salami, cubed
- 1/3 lb mozzarella cheese, cubed
- 1 – 16 oz can garbanzo beans (aka chick peas), drained and rinsed
- 16 ounces tri-color rotini
- 2 tbsp olive oil
- 1 – 16 oz bottle Ken’s Lite Northern Italian Dressing (or your favorite Italian salad dressing)
Instructions
Boil water, add salt, and cook pasta according to package directions. While noddles are cooking, chop veggies, meat and cheese. Add ingredients, through garbanzo beans, to a large bowl and mix with a spatula/spoon.
When pasta is done, drain and place in a separate bowl (or back into the pot) and coat with 2 tablespoons olive oil, just so the pasta doesn’t stick together as it cools. If you add the warm pasta to the bowl of ingredients too soon, it will melt the mozzarella. (If thats the consistency you’re going for, then by all means, add it straight in) Once the pasta is cool enough (for me this is usually about 10 minutes), add it to the bowl with the remaining ingredients. Pour in about 2/3 of the dressing and stir until everything is coated.
Refrigerate several hours. Before serving, add remaining dressing and toss to coat. Serve cold. Store leftovers in the fridge up to a week.
Recipe Notes
I’m not sure exactly how many “servings” this makes, but it feeds a crowd. Its plenty to serve for a party or potluck or gathering that’s more than your immediate family. Only double this if you are feeding a very large crowd. Similarly, if you want to add more volume for not a lot more money/work, you can always add another package of rotini. It will be more pasta-y (add more dressing too because the pasta will soak it up) but its a great way to increase the amount of servings for minimal work.
To make this recipe gluten free, sub gluten free pasta for the tri-color rotini.
What’s your favorite summer side dish? I’d love to hear about it. Comment below or connect with me on instagram @elleandjaydesign.
