why make this recipe
Italian Pasta Salad is a delightful dish that brings a taste of the Mediterranean right to your kitchen. This recipe is perfect for gatherings, picnics, or just a quick lunch. With its colorful ingredients and refreshing dressing, it’s a great way to enjoy pasta in a lighter, more vibrant way. The mix of textures and flavors makes it a hit with both kids and adults, and it can be made ahead of time, saving you precious moments when entertaining.
how to make Italian Pasta Salad
Ingredients :
- 1 lb. fusilli pasta
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced mini sweet peppers
- 3/4 cup sliced pepperoncini peppers
- 3/4 cup pitted kalamata olives, halved
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
- 2 to 3 cups fresh baby spinach, roughly chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. pepperoncini brine or fresh lemon juice
- 3 Tbsp. minced shallots
- 2 garlic cloves, minced
- 2 tsp. dried oregano
- 2 tsp. dried parsley
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
Directions :
- Cook the fusilli pasta in a large pot of generously salted water until it is al dente.
- Drain the pasta and rinse it with cold water. Set aside.
- In a separate bowl, prepare the Italian dressing by combining the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk everything together well. Let it rest while you chop the vegetables.
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini sweet peppers, fresh spinach, pepperoncini peppers, kalamata olives, Parmesan cheese, and provolone cheese.
- Pour the dressing over the top of the salad and toss everything together until well combined.
- Refrigerate the salad for at least 1 to 2 hours before serving. This lets the flavors meld together nicely.
how to serve Italian Pasta Salad
Serve your Italian Pasta Salad cold or at room temperature as a side dish or a main course. It pairs wonderfully with grilled meats, seafood, or as part of a larger spread during a picnic or gathering. You can also serve it in individual bowls for a simple and appealing presentation.
how to store Italian Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 3 to 5 days. However, the pasta may absorb some of the dressing over time, so you may want to add a little more olive oil and vinegar before serving again for extra flavor.
tips to make Italian Pasta Salad
- For the best texture, do not overcook the pasta. It should be firm to the bite (al dente).
- Experiment with different vegetables based on your preference or what’s in season. Cucumbers or artichokes are great additions.
- If you want a bit of spice, add some diced jalapeños or red pepper flakes.
variation
You can easily customize this recipe to suit your dietary needs or preferences. For a gluten-free option, use gluten-free pasta. If you prefer a vegan version, omit the cheeses and add more vegetables or beans for protein.
FAQs
1. Can I make Italian Pasta Salad ahead of time?
Yes! This salad is best when made a few hours in advance or the night before, allowing the flavors to meld together.
2. What can I add to the salad for more protein?
You can add grilled chicken, shrimp, or more chickpeas for added protein.
3. Is it necessary to use fusilli pasta?
No, you can use any type of pasta you like—penne, rotini, or farfalle work just as well!
4. Can I use fresh herbs instead of dried?
Absolutely! Fresh herbs will enhance the flavor. Just use about three times the amount of fresh herbs as dried.
Italian Pasta Salad
Ingredients
Pasta and Beans
- 1 lb fusilli pasta Cooked until al dente
- 1 15-oz can chickpeas, drained and rinsed
Vegetables
- 1 pint cherry tomatoes, halved
- 1 cup mini sweet peppers, thinly sliced
- 3/4 cup pepperoncini peppers, sliced
- 3/4 cup kalamata olives, pitted and halved
- 2 to 3 cups fresh baby spinach, roughly chopped
Cheeses
- 1 cup grated Parmesan cheese
- 3/4 cup small cubed provolone or mozzarella cheese
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 to 3 Tbsp pepperoncini brine or fresh lemon juice
- 3 Tbsp minced shallots
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp dried parsley
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Preparation
- Cook the fusilli pasta in a large pot of generously salted water until it is al dente.
- Drain the pasta and rinse it with cold water. Set aside.
- In a separate bowl, prepare the Italian dressing by combining the olive oil, red wine vinegar, pepperoncini brine (or lemon juice), minced shallots, garlic, dried oregano, dried parsley, kosher salt, and black pepper. Whisk everything together well and let it rest.
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, mini sweet peppers, fresh spinach, pepperoncini peppers, kalamata olives, Parmesan cheese, and provolone cheese.
- Pour the dressing over the top of the salad and toss everything together until well combined.
- Refrigerate the salad for at least 1 to 2 hours before serving to let the flavors meld together nicely.