Creamy Italian Pasta Salad
Description:
This Creamy Italian Pasta Salad blends al dente pasta, crisp veggies, and a velvety homemade dressing. Perfect for picnics, family gatherings, or any occasion where a delicious and easy-to-make dish is needed.
Ingredients
- Ingredients:
- 12 oz fusilli farfalle, or penne pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1/2 cup black olives sliced
- 1 cup salami or prosciutto chopped
- 1/2 cup grated Parmesan cheese optional
- 1/4 cup fresh basil chopped
- For the Homemade Italian Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves fresh garlic minced
- 1 tsp Dijon mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
Instructions
- Step-by-Step Guide:
- Boil the Pasta:
- Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, about 10 minutes. Drain and rinse under cold water to stop cooking.
- Prepare the Dressing:
- In a medium bowl, whisk together Dijon mustard, red wine vinegar, and sugar. Gradually add olive oil, whisking constantly until emulsified. Stir in minced garlic, dried herbs, salt, and pepper.
- Mix the Salad:
- In a large bowl, combine cooked pasta, cherry tomatoes, bell peppers, olives, and salami. Pour dressing over the salad and toss gently to coat.
- Chill and Serve:
- Refrigerate the salad for at least an hour to let the flavors meld. Before serving, sprinkle with grated Parmesan cheese and fresh basil if desired.
Notes
Additional Notes:
For a vegetarian version, omit the meats and add more veggies like cucumber or artichoke hearts.
To keep the salad fresh, store in an airtight container in the fridge and add a drizzle of olive oil before serving.
To keep the salad fresh, store in an airtight container in the fridge and add a drizzle of olive oil before serving.