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Italian Pasta Salad
The best BBQ side dish! This pasta salad recipe is made with a simple homemade Italian vinaigrette and filled with peppers, tomatoes, olives, and salami.
Course
Salads
Cuisine
American
Keyword
Italian Pasta Salad
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
Calories
350
kcal
Author
Stacie Vaughan
Equipment
Whisk
Garlic press
Mixing bowl
Ingredients
1
package
Farfalle pasta
16oz/410g package, uncooked
1
cup
fresh mozzarella cheese
cubed
1 ½
cups
black olives
pitted
1
pint
cherry tomatoes
cut in half
2
tbsp
fresh parsley
finely chopped
½
red onion
diced
1
green pepper
chopped
½
cup
salami
cut into quarters
Italian Vinaigrette
¾
cup
extra virgin olive oil
¼
cup
white wine vinegar
2
tsp
lemon juice
2
garlic cloves
minced
3
tbsp
Parmesan cheese
grated
1
tsp
Italian seasoning
Salt and pepper
to taste
US Customary
-
Metric
Instructions
Cook pasta according to package directions. Drain, rinse in cold water and set aside to cool.
Add mozzarella, black olives, cherry tomatoes, parsley, red onion, green pepper, salami and cooked pasta to a large bowl. Toss to combine.
In a smaller bowl, whisk together Italian vinaigrette ingredients. Pour into pasta salad bowl and toss to cover. Refrigerate until ready to serve.
Video
Nutrition
Serving:
1
g
|
Calories:
350
kcal
|
Carbohydrates:
10
g
|
Protein:
8
g
|
Fat:
31
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
23
g
|
Cholesterol:
28
mg
|
Sodium:
602
mg
|
Fiber:
2
g
|
Sugar:
2
g