Best Ever Italian Pasta Salad {Crowd Pleaser!}
This Italian Pasta Salad will be a hit this summer with fresh veggies, salami and a zesty vinaigrette dressing - everyone will love it!
Servings: 10 servings
Calories: 330kcal
Ingredients
- 1 lb rotini pasta
- 100 g salami/summer sausage, finely chopped
- 200 g mini bocconcini cut in half
- 1 cucumber diced
- 1 any colour bell pepper diced
- 1 red onion diced
- 1 (398mL) can artichoke hearts chopped
- 1 (210mL) jar julienned sundried tomatoes rinsed and drained
- 1/2 cup pepperoncini peppers optional - leave out if you don't like spice
- 1/2 cup fresh parsley finely chopped
- 1/2 cup fresh basil finely chopped
- 1/4 cup oil from a jar of sundried tomatoes
- 1/4 cup red wine vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 tbsp Italian seasoning
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook pasta in a large pot of salted boiling water for 9-10 minutes or so until al dente. Rinse, drain and let cool for at least 30 minutes.
- Meanwhile, chop up all other toppings.
- Toss pasta with sundried tomato oil, red wine vinegar, honey, dijon mustard, Italian seasoning, minced garlic, salt and pepper once cooled. Mix in all other ingredients, tossing well to combine.
- Let sit at least 30 minutes for flavours to mingle, then serve and enjoy! Salad can be made up to 3 days in advance.
Notes
Add in different veggies and toppings to find a flavour combination you love.
Make your own Italian seasoning by mixing together dried basil, oregano, rosemary, parsley, thyme and garlic powder.
Store this pasta salad in the fridge for up to 3 days.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then enjoy!
Nutrition
Calories: 330kcal | Carbohydrates: 40g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 501mg | Potassium: 274mg | Fiber: 3g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 1mg