Italian Pasta Salad with Homemade Italian Dressing – Fresh and Flavorful!
Ingredients
For the Italian Dressing:
– 1/2 cup extra virgin olive oil
– 1/4 cup red or white wine vinegar (red is preferred)
– 1 1/2 tbsp freshly grated parmesan cheese
– 1 tbsp Dijon mustard
– 1 large garlic clove, minced
– 1/2 tsp dried basil
– 1/2 tsp dried oregano
– 1/4 tsp dried parsley
– 1/2 tsp dried chili flakes (optional)
– 3/4 tsp salt
– 1/2 tsp black pepper
For the Pasta Salad:
– 300g (10 oz) spiral pasta or other pasta of choice
– 180g (6 oz) thick sliced salami, cut into 2.5 cm (1 inch) batons
– 200g (7 oz) baby bocconcini, halved
– 1 red capsicum (bell pepper), cut into strips
– 250g (8 oz) whole olives (Sicilian and pitted black recommended)
– 2 cups cherry tomatoes, halved
– 1 cup tightly packed fresh basil leaves
Instructions
Place all dressing ingredients in a jar and shake well.
2. Cook the Pasta:
Cook pasta according to package directions, but reduce the cooking time by 1 minute. Drain and rinse under cold water to stop cooking. Shake off excess water and transfer to a large bowl.
3. Combine the Salad:
Add the remaining pasta salad ingredients into the bowl with the pasta. Drizzle over the dressing and toss to combine.
4. Serve:
Serve at room temperature.
Make-Ahead Tip:
Scoop out a mug of pasta cooking water just before draining. Add 3 tbsp of this water to the dressing, shake well, and use it as dressing. Reserve 3 tbsp to freshen up the salad on the second day.
Freshening Up Leftovers:
Bring the salad to room temperature or briefly microwave it. Toss with reserved dressing before serving.
Notes:
– Use freshly grated parmesan for the dressing to ensure it dissolves properly.
– You can use any size bocconcini; just chop them into small pieces if larger.
– Whole olives are juicier than sliced ones; Sicilian olives add a nice flavor.
– This pasta salad is even better the next day!
Enjoy your Italian Pasta Salad!
Servings: 8 people
Prep Time: 15 minutes
Cook Time: 10 minutes
Total: 25 minutes
