Description
A delightful blend of flavors and textures, this Spicy Italian Pasta Salad is perfect for summer picnics and barbecues.
Ingredients
Scale
- 2 cups rotini pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup pepperoncini, sliced
- 1 cup salami, cut into bite-sized pieces
- 1 cup mozzarella balls (bocconcini or ciliegine)
- 1/4 cup red onion, finely chopped
- 1/2 cup Italian dressing (store-bought or homemade)
- 1/4 cup fresh basil, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Chop the cherry tomatoes, black olives, pepperoncini, salami, mozzarella balls, and red onion, and place them in a large mixing bowl.
- Add the cooled pasta to the bowl with the vegetables. Pour in the Italian dressing and toss until well combined.
- Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad is best served cold.
- For a vegan option, use vegan Italian dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Pasta Salad, Italian Salad, Summer Salad, Picnic Recipe