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Italian pasta salad
Garden with Amber

Italian Pasta Salad

Italian pasta salad is a versatile dish that allows you to create your favorite combination of ingredients and make use of your garden produce.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 people
Course: Salad, Side Dish
Cuisine: Italian
Calories: 319
Ingredients Method Notes

Ingredients
  

  • 16 oz penne pasta or other pasta shape
  • 12 oz cherry tomatoes halved
  • 1 cup bell pepper diced (red, yellow, orange, green, or mix)
  • 6 oz black olives pitted and halved
  • 1/2 cup pickled pepperoncini or banana peppers sliced
  • 1/2 cup parmesan cheese shredded
  • 4 oz salami sliced
  • 1 cup vinaigrette dressing store bought or homemade

Method
 

  1. Prepare pasta: Boil the pasta according to the directions on the package. Once the pasta is al dente (tender but firm), strain the cooking water, and then rinse the pasta with cold water to stop the cooking process.
  2. Prepare ingredients: While the pasta is boiling, prepare the other ingredients by dicing/slicing on a cutting board and combining in a large bowl.
  3. Add pasta and vinaigrette: Strain any excess water from the pasta and add the pasta to the bowl with the other ingredients. Add the vinaigrette and stir to combine.
  4. Refrigerate: Cover and store the pasta salad in the refrigerator for at least 1 hour. The flavors will continue to develop the longer it sits.
  5. Serve: When ready to serve, stir the pasta salad to incorporate the vinaigrette that settled on the bottom of the bowl. You may need to add more vinaigrette if the pasta salad appears dry.

Notes

Variations:
  • Other types of cheeses, such as mozzarella or provolone
  • Different flavors of olives, such as kalamata
  • Variety of diced tomatoes from your garden
  • If you like heat, try experimenting with hot peppers
  • Other Italian meats, such as pepperoni or pancetta
  • Add red onion for an extra bite and pop of color