why make this recipe
Italian Pasta Salad is a fantastic dish that combines vibrant colors, fresh ingredients, and delightful flavors. It’s perfect for potlucks, barbecues, or as a quick weeknight meal. The combination of pasta, fresh veggies, and a zesty dressing makes it a crowd-pleaser. Plus, it’s versatile and can be enjoyed as a side dish or a main course.
how to make Italian Pasta Salad
Ingredients:
- 1 lb. fusilli pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced mini sweet peppers
- 3/4 cup sliced pepperoncini peppers
- 3/4 cup pitted kalamata olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine (from the jar) or fresh lemon juice
- 3 Tbsp. minced shallots
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Directions:
- Cook pasta in a large pot of generously salted water until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, prepare the Italian Dressing by combining olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl; whisk well. Let sit while you slice and dice veggies for the pasta salad.
- In a large bowl, combine drained pasta, chickpeas, tomatoes, bell peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour dressing over top and toss well to combine.
- Refrigerate for at least 1 to 2 hours before serving.
how to serve Italian Pasta Salad
Serve Italian Pasta Salad chilled or at room temperature. It makes a lovely side dish for grilled meats or can be enjoyed on its own as a light meal. Garnish with extra herbs or cheese if desired.
how to store Italian Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The pasta salad will stay fresh for up to 3 days. If the salad appears dry after being stored, you can drizzle a little olive oil or vinegar to refresh it before serving.
tips to make Italian Pasta Salad
- Make sure to rinse the pasta in cold water after cooking to stop the cooking process and keep it from getting mushy.
- Use fresh, in-season vegetables for the best flavor and crunch.
- Customize the ingredients based on your preferences; you can add proteins like grilled chicken or tuna.
variation
You can add roasted vegetables like zucchini or eggplant for a smoky flavor. Additionally, substitute different cheeses or add nuts like pine nuts for extra crunch.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, like penne or rotini.
2. Is it okay to make this salad a day in advance?
Absolutely! Making it a day ahead allows the flavors to meld together even more.
3. Can I leave out the cheese?
Yes, you can skip the cheese if you’re looking for a dairy-free option. The salad will still taste great!