Italian Pasta Salad
Creamy Italian pasta salad is a delicious blend of al dente pasta, crisp vegetables, and tangy Italian dressing, all tossed together with a rich, creamy base for a flavorful and satisfying dish.
Servings: 6 people
Cost: $6
Equipment
Ingredients
For the Creamy Italian Dressing
- 1 cup mayo
- 2 teaspoons Dijon mustard
- 4 garlic cloves minced
- 1 teaspoon red pepper flakes optional
- 1 tsp garlic salt
- 2 tablespoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper plus more for serving
- 3 tablespoons white wine vinegar
For the Pasta Salad
- 12 ounces rotini or fusilli pasta cooked according to package directions
- 1 cup red bell pepper diced
- ½ cup shallot diced, about 1 large shallot
- ½ cup black olives sliced
- 1 cup hard uncured salami diced
- 1 cup pepperoni diced
- 1 cup mozzarella diced
- ¼ cup parsley finely chopped
- ½ cup basil leaves thinly sliced
- Kosher salt to taste
Instructions
- In a blender or using an immersion blender in a wide-mouth jar, combine the mayo, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and white wine vinegar. Blend until smooth and creamy. Set aside.
- In a large mixing bowl, combine the cooked pasta, bell pepper, shallot, olives, salami, mozzarella, parsley, and basil. Pour the Creamy Italian dressing over the pasta and toss until the pasta is very well coated and combined. Add salt to taste. Cover and refrigerate until just chilled.
- Pasta salad stores well in the refrigerator for 2 to 3 days.
Nutrition
Calories: 454kcal | Carbohydrates: 8g | Protein: 10g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 1632mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1418IU | Vitamin C: 38mg | Calcium: 156mg | Iron: 2mg
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