Pasta salads are the classic Spring and Summertime potluck dish, and with Spring in full swing here in Texas, gatherings requiring a dish to bring are upon us. This Italian Pasta Salad was a hit with all three of my kids, so I know it will be a success wherever I bring it along.
I used radiatore pasta, which is a short, squatty pasta that looks very much like a radiator. I like all the grooves in this pasta, which allow it to hold the savory dressing and bits of chopped ingredients.
I think the reason this Italian Pasta Salad is such a hit with my kids is because it’s packed with various types of Italian meats, shaved parmesan and fresh basil. It’s almost like eating pizza in a bowl.
What’s your favorite pasta salad? Tell me about it in the comments.
- 16 ounces dry Pasta (used: Radiatore)
- 1 cup diced assorted colored bell peppers
- 1 cup halved pear tomatoes
- 1 cup cubed Genoa Salami
- 1 cup thickly sliced, then cubed Pepperoni
- 1 cup pitted Kalamata Olives
- 1 cup crumbled Feta Cheese
- ½ cup grated Parmesan cheese
- ⅓ cup sliced green onions
- ¼ cup fresh basil, thinly sliced (chiffonade)
- ⅓ cup extra virgin olive oil
- ⅓ cup champagne vinegar
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- Cook pasta according to package directions. Drain well and rinse with cold water; pour into large mixing bowl.
- To the pasta in the mixing bowl, add bell peppers, tomatoes, salami, pepperoni, green onions and olives. Toss gently to combine.
- For the Dressing:
- In a jar with a tight fitting lid, combine all ingredients.
- Shake well for about 30 seconds or until well combined.
- To assemble:
- Pour desired amount of dressing over pasta salad ingredients, gently stir to coat.
- Taste pasta and adjust with more dressing, salt and pepper to taste.
- Right before serving, stir in parmesan, feta cheese and fresh basil.
- Serve immediately.