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Italian Pasta Salad Dressing: The Ultimate Guide

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Vibrant Italian pasta salad with fresh vegetables, salami, provolone, and tangy Italian dressing. Perfect for potlucks, picnics, or a light meal!

Ingredients

Scale
  • 1 pound pasta (rotini, penne, or farfalle work best)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup cucumber, peeled, seeded, and diced
  • 1/2 cup salami, diced
  • 1/2 cup provolone cheese, cubed
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup Italian pasta salad dressing (store-bought or homemade – recipe follows)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta: Cook pasta according to package directions until al dente.
  2. Drain and Rinse: Drain immediately and rinse with cold water to stop cooking. Drain thoroughly again.
  3. Transfer: Transfer the pasta to a large bowl.
  4. Prepare Vegetables and Meats: Halve cherry tomatoes, slice olives, dice bell pepper, thinly slice red onion, dice cucumber, dice salami, cube provolone cheese, and chop parsley and basil.
  5. Make Dressing (Optional): Combine all dressing ingredients in a jar, seal tightly, and shake vigorously until well combined. Taste and adjust seasonings as needed.
  6. Assemble Salad: Add all prepared ingredients (tomatoes, olives, bell pepper, red onion, cucumber, salami, provolone, parsley, basil) to the bowl with the pasta.
  7. Dress the Salad: Pour Italian pasta salad dressing over the ingredients. Start with half the amount and add more as needed.
  8. Toss and Season: Gently toss until well combined and evenly coated. Season with salt and pepper to taste.
  9. Chill: Cover and refrigerate for at least 30 minutes (or longer for better flavor melding).
  10. Serve: Toss gently before serving. Serve chilled.

Notes

  • Pasta: Cook pasta al dente to prevent it from becoming mushy.
  • Vegetables: Adjust the vegetables to your liking. Carrots, celery, or broccoli are great additions.
  • Meat/Cheese: Ham, pepperoni, feta, or mozzarella can be substituted.
  • Vegetarian: Omit salami and provolone for a vegetarian version.
  • Gluten-Free: Use gluten-free pasta.
  • Sweetness: Add a touch of sugar or honey to balance the acidity.
  • Spice: Add more red pepper flakes or hot sauce for a spicier salad.
  • Make Ahead: Pasta salad can be stored in the refrigerator for up to 3 days.
  • Dressing: Adjust the dressing to your liking.
  • Herbs: Use fresh herbs for the best flavor.

Find it online: https://anasrecipes.com/italian-pasta-salad-dressing/