This easy Italian Pasta Saladrecipe is fresh, flavorful and colorful! The perfect addition to your summer menu! The homemade Italian dressing really takes this pasta salad to the next level and you'll love that it can all be made in advance which makes it so perfect for entertaining.
Course Side Dish
Cuisine American, Italian
Keyword italian pasta salad, italian pasta salad recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Servings 10
Calories 533kcal
Author Trish - Mom On Timeout
Ingredients
Pasta Salad
1poundelbow pasta
3whole dill picklesdiced
3tomatoesdiced
1white onionor red onion, diced
¼cuppepperoncinis
2sprigsbasilfresh, chopped
1sprigoreganofresh, chopped
2tablespoonsparsleyfresh, chopped
½poundsalamidiced
4ouncesprovolone block if you can find it, diced
2ouncesparmesan cheese block preferred
Italian Dressing
1cupextra virgin olive oil
¼cupapple cider vinegar
2tablespoonsred wine vinegar
1tablespoondried oregano
1teaspoonminced garlicor more depending on your liking
1teaspoondried minced onion
1teaspooncelery salt
½teaspoondried parsley
½teaspoonblack pepperfresh ground
¼teaspoondried thyme
¼teaspoonfennel seeds
¼teaspoonred pepper flakes
Instructions
Prepare Italian Dressing
Combine all ingredients in a mason jar and shake vigorously for 10 to 15 seconds. Refrigerate for at least 1 hour before serving, preferably overnight to allow the flavors to combine.
Pasta Salad
Bring 4 cups of salted water to a boil. Add the noodles and cook to al dente according to the package. Drain and rinse under cold water for 2 minutes. Toss with olive oil and refrigerate as you prepare remaining ingredients.
Dice the pickles, tomatoes, onion, pepperoncinis, salami, and provolone cheese.
Cut the basil into ribbons and chop the fresh parsley and oregano leaves.
Combine all ingredients in a large bowl. Pour in the dressing and toss. Refrigerate until ready to serve.
Before serving, top with fresh grated parmesan cheese and enjoy!
Notes
Storage Information:Leftover pasta salad can be stored in an airtight container in the fridge for up to 3 days. Stir thoroughly to blend the flavors before serving leftovers.The Italian dressing can be stored in a mason jar (or other airtight container) in the refrigerator for up to a week.