Easy Italian Summer Pasta Salad

Couldn’t resist posting this delicious, easy Italian summer pasta salad recipe today!

Hope you enjoy!

Easy Italian Summer Pasta Salad Recipe

 

Easy Italian Summer Pasta Salad Recipe

 

Last week I was unlucky enough to undergo an emergency root canal. Womp womp.

What does this have to do with pasta salad?

Well, this classic Italian pasta salad was pretty much all I could eat.

Luckily it’s delicious!

Perfect for these hot summer days, this cold pasta dish is super light and can even easily be altered to be a vegetarian pasta dish as well.

This dish is low in saturated fat and you can control the sodium levels.

Today’s Italian pasta salad recipe is a family favorite.

It’s great on it’s own or with your protein of choice.

We also love it as a side dish.

 

 

 

 

Serving/Time:
Prep Time: 20 minutes
Bake/Cook Time: 10 minutes
Total Time: 30 minutes

Serving Size: 12 servings

 

 

Easy Italian Summer Pasta Salad Recipe Ingredients:

2 12 ounce boxes of tri-color rotini pasta
4.4 ounce packet of artichoke hearts
1 pint cherry tomatoes, halved
6 ounces pepperoni, sliced and quartered
8 ounces banana peppers
1 onion, diced
1 bell pepper, diced
16 ounces mozzarella cheese, balls
1 cup grated parmesan cheese
6.6 ounces sliced black olives
1 1/2 cups extra virgin olive oil
1/2 cup white wine vinegar
2 tablespoons Italian seasoning
2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes

 

Directions:

1. Cook the pasta according to package directions, about 8 minutes. You should aim for al dente pasta. Drain the pasta and rinse with
cold water.
2. In a large bowl, add the cooled pasta, artichoke hearts, cherry tomatoes, pepperoni, banana
peppers, onion, bell pepper, mozzarella and parmesan cheeses, and the olives to the bowl. Set
aside.
3. In a separate, small, bowl mix the olive oil, white wine vinegar, Italian seasoning, garlic powder,
salt, pepper, and red pepper flakes. Stir to combine.
4. Pour the dressing over pasta salad and toss to coat. Refrigerate for at least 1 hour before
serving.
5. Enjoy!

 

spoon close up of rotini cold Italian summer pasta salad

 

Frequently Asked Questions:

1. What will I need to complete this recipe?
a. You will need the following ingredients:

i. Tri-Colored Rotini Pasta
ii. Artichoke Hearts
iii. Cherry Tomatoes
iv. Pepperoni
v. Banana Peppers
vi. Red Onion
vii. Bell Pepper
viii. Mozzarella Cheese Balls
ix. Parmesan Cheese
x. Sliced Black Olives
xi. Extra Virgin Olive Oil
xii. White Wine Vinegar
xiii. Italian Seasoning
xiv. Garlic Powder
xv. Salt
xvi. Pepper
xvii. Red Pepper Flakes

 

easy Italian pasta salad close up in bowl

 

b. You will need the following supplies:
i. 2 Mixing Bowls
ii. Spoon or spatula (to mix ingredients)

2. How do I store the Italian Pasta Salad?
a. You can store the pasta salad in an airtight container in the fridge.

3. How long will the Italian Pasta Salad keep?
a. The pasta salad will keep for about 3-4 days

 

The pasta WILL continue to soak up the Italian dressing the longer it sits, so it may need a splash of olive oil and
vinegar if it has been sitting for several hours.

You can also substitute your favorite Italian salad dressing or salad seasoning mix if desired, rather than making the dressing in the recipe above.

I hope you enjoy this classic summer Italian pasta salad.

Be sure to let me know if you make it!

 

PS: For another delicious, warm weather salad, don’t miss this citrus spring salad.

Yield: 12 Servings

Easy Italian Summer Pasta Salad

Easy Italian Summer Pasta Salad

Last week I was unlucky enough to undergo an emergency root canal. Womp womp.

What does this have to do with pasta salad?

Well, this classic Italian pasta salad was pretty much all I could eat.

Luckily it's delicious!

Perfect for these hot summer days, this cold pasta dish is super light and can even easily be altered to be a vegetarian pasta dish as well.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 12 ounce boxes of tri color Rotini pasta
  • 4.4 ounce packet of artichoke hearts
  • 1 pint cherry tomatoes, halved
  • 6 ounces pepperoni, sliced and quartered
  • 8 ounces banana peppers
  • 1 onion, diced
  • 1 bell pepper, diced
  • 16 ounces mozzarella cheese, balls
  • 1 cup grated parmesan cheese
  • 6.6 ounces sliced black olives
  • 1 1/2 cups extra virgin olive oil
  • 1/2 cup white wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes

Instructions

1. Cook the pasta according to package directions, about 8 minutes. Drain the pasta and rinse withcold water.

2. In a large bowl, add the cooled pasta, artichoke hearts, cherry tomatoes, pepperoni, banana peppers, onion, bell pepper, mozzarella and parmesan cheeses, and the olives to the bowl. Setaside.

3. In a separate, small, bowl mix the olive oil, white wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Stir to combine.

4. Pour the dressing over pasta salad and toss to coat. Refrigerate for at least 1 hour before serving.

5. Enjoy!

*This post contains affiliate links. This means if you click a link and purchase something, I may get a small commission from it at no cost to you. For more info, please read my disclaimer. I only refer things that I truly love and hope you will too!

 

Leave a Comment