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Classic Italian Pasta Salad Recipe

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4.4 from 9 reviews

This Classic Italian Pasta Salad is a quick and easy side dish packed with colorful veggies, pepperoni, and a zesty Italian dressing, perfect for any gathering or as a refreshing meal accompaniment.

Ingredients

Pasta and Vegetables

  • 1 lb. tri colored rotini pasta, uncooked
  • 1 tsp olive oil
  • 1 cup broccoli, cut into small pieces
  • 1 ½ cups English cucumber, cut into half circles
  • 1 red bell pepper, seeded and chopped
  • 6 oz black olives, sliced
  • ½ cup purple onion, diced

Meat and Dressing

  • 1 cup pepperoni, sliced (quartered)
  • 1 ½ cup Italian salad dressing (store-bought or homemade)

Instructions

  1. Cook the Pasta and Broccoli: Bring a large pot of water to a boil. Add the tri colored rotini pasta and 1 teaspoon of olive oil to prevent sticking. Cook the pasta until it is al dente, usually about 8-10 minutes, then add the broccoli florets to the boiling water and cook for an additional 2 minutes.
  2. Drain and Cool: Drain the pasta and broccoli using a colander. Immediately run cold water over them until both are completely cooled to stop the cooking process and preserve texture. Drain thoroughly and set aside.
  3. Combine Salad Ingredients: In a large mixing bowl, combine the sliced English cucumber, chopped red bell pepper, sliced black olives, diced purple onion, and quartered pepperoni. Add the cooled pasta and broccoli to this mixture and stir well to combine all ingredients evenly.
  4. Add Dressing and Toss: Pour the Italian salad dressing over the combined salad ingredients. Toss everything together gently but thoroughly to ensure every bite is flavorful and coated in the dressing.
  5. Chill and Serve: Cover the bowl and refrigerate the salad for up to 4 hours to let the flavors meld. Before serving, give the salad a good stir to redistribute the dressing and ingredients evenly. Enjoy your fresh, flavorful pasta salad!

Notes

  • For the Italian salad dressing, you can use your favorite store-bought version or make your own with olive oil, vinegar, garlic, herbs, and spices.
  • Ensure to rinse pasta and broccoli with cold water to cool quickly and keep a firm texture.
  • This salad can be made a few hours ahead but is best served within 4 hours for optimal freshness.
  • For a vegetarian version, omit the pepperoni or substitute with a plant-based alternative.

Find it online: https://dishcooks.com/classic-italian-pasta-salad-recipe/