Easy Italian Pasta Salad (Print Version)
# Ingredients:
→ Salad ingredients
01 -
16 ounces uncooked bowtie pasta
02 -
1 red bell pepper, chopped
03 -
1 green bell pepper, chopped
04 -
1 cup grape or cherry tomatoes, halved
05 -
8 ounces salami, diced
06 -
7 ounces mini fresh mozzarella balls (bocconcini)
07 -
1/2 cup chopped pepperoncini peppers
08 -
1/2 cup chopped red onion
09 -
1/2 cup pitted Kalamata or black olives
10 -
1/2 cup freshly grated parmesan cheese
11 -
2 tablespoons thinly sliced fresh basil
12 -
2 tablespoons chopped fresh parsley
→ Dressing
13 -
1/2 cup olive oil
14 -
1/4 cup mayonnaise
15 -
3 tablespoons white vinegar
16 -
1/2 tablespoon granulated sugar
17 -
1/2 teaspoon Italian seasoning
18 -
1/2 teaspoon garlic powder
19 -
1/2 teaspoon salt
20 -
Pepper to taste
# Instructions:
01 -
Boil a large, salted pot of water and cook the pasta al dente according to package directions. Once cooked, drain it, toss with about a teaspoon of olive oil to prevent sticking, and let it cool in a colander.
02 -
Combine the dressing ingredients in a medium bowl and whisk together, or add them to a jar and shake well.
03 -
Prepare the vegetables, salami, and other ingredients as specified in the recipe.
04 -
In a large salad bowl, mix the cooled pasta with the prepared ingredients. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
05 -
Serve immediately or refrigerate for a couple of hours before serving.
# Notes:
01 -
Some prep time overlaps with the cook time. Prepare ingredients while the pasta is cooking to save time.
02 -
This recipe yields a large pasta salad. It can serve 6 people as a main course or up to 10 as part of a larger meal.
03 -
Feel free to adjust or substitute ingredients to suit your preferences or available items.