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Sharon Reaser's avatarSharon Reaser

Summer Garden Italian Pasta Salad

This fresh Summer Garden Italian Pasta Salad is loaded with colorful vegetables, basil, olives, cheese, and a homemade Italian dressing. Perfect for meal prep lunches, summer BBQs, potlucks, and easy family dinners.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
chilling time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 12-ounce box rotini or fusilli, cooked according to package directions cook and set aside to cool. Can susbtitute with gluten free pasta.
  • 1 pint cherry tomatoes halved
  • 1 sweet bell pepper orange or yellow, diced
  • ½ red onion finely chopped
  • 5-6 green onions sliced
  • 1 cup fresh basil chopped
  • 1/2 - 1 cup Kalamata olives chopped
  • 1/2 - 1 cup chopped pepperoncini peppers or milk banana peppers drained
  • 8 ounces mozzarella pearls or cubed fresh mozzarella
  • 4 ounces aged cheddar, gouda, or provone cubed Your choice
  • ½ cup freshly grated Parmesan cheese
  • 4-6 ounces chopped natural uncured summer sausage or salami
  • 1 cucumber diced
  • 1 cup chopped artichoke hearts drained
  • 1 cups chopped baby spinach
  • Optional Additions:
  • Grilled chicken
  • Chickpeas
  • White beans
  • Homemade Italian Dressing: Make 1 day ahead of time for extra flavor.
  • 1.5 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • Juice of ½ lemon
  • 1.5 Tbsp Dijon mustard
  • 1.5 Tbsp Honey
  • 4-5 cloves garlic minced
  • 1.5 teaspoon dried oregano
  • 1.5 teaspoon dried basil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

Equipment

  • 1 Extra Large bowl
  • 1 Large pot to boil pasta
  • 1 Large spoon for tossing/mixing
  • 1 Cutting Board
  • 1 Knife for chopping
  • 1 measuring spoons and cups

Method
 

  1. Cook pasta until al dente according to package directions. Drain and rinse with cool water. Set aside to cool.
  2. Prepare all vegetables, herbs, cheese, and salami.
  3. Whisk together the dressing ingredients until smooth. (make ahead of time for more flavor)
  4. Combine pasta, vegetables, cheese, herbs, and salami in a large bowl.
  5. Pour 1/2 of the dressing over the salad and gently toss until everything is evenly coated.
  6. Refrigerate for at least one hour before serving to allow the flavors to blend.
  7. Right before serving, pour desired amount of remaining salad dressing over the pasta salad and toss gently.
  8. Garnish with additional fresh basil and Parmesan if desired.

Notes

 
  • This salad tastes even better the next day.
  • Store in the refrigerator for up to 4 days.
  • Stir before serving if the dressing has settled.
  • Feel free to substitute your favorite pasta, including whole wheat, regular, or legume-based varieties.

Nutrition Notes

  • Rich in colorful vegetables
  • Source of healthy fats from extra virgin olive oil
  • Fresh herbs add antioxidants and flavor
  • Easily adapted for vegetarian or higher-protein options