Are you ready to elevate your salad game? I’m so excited to share my recipe for Italian Pasta Salad, a vibrant dish that’s perfect for any occasion! Whether you’re hosting a summer barbecue, preparing a quick family dinner, or just looking for easy pasta recipes to whip up on a busy weeknight, this salad is a crowd-pleaser. With fresh ingredients and a homemade dressing, it’s not just a salad; it’s a celebration of flavors!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for 30-minute meals.
- Loaded with colorful veggies and protein-rich chickpeas, it’s one of the Best Healthy Pasta Salads you can make!
- Great for meal prep; it tastes even better the next day!
- Versatile enough to serve as a side dish or a main course.
- Perfect for potlucks and gatherings, it’s one of the Best Party Salads!
Ingredients
To make this delightful Italian Pasta Salad, you’ll need the following 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 grape juice + 1 tbsp 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the steps to create this delicious Italian Pasta Salad:
- Cook the fusilli pasta in a large pot of generously salted water until al dente. Drain and rinse with cold water, then set aside.
- Meanwhile, prepare the Italian dressing by combining the olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper in a large liquid measuring cup or bowl. Whisk well and let it sit while you slice and dice the veggies for the pasta salad.
- In a large bowl, combine the drained pasta, chickpeas, cherry tomatoes, mini sweet peppers, spinach, pepperoncini peppers, olives, Parmesan, and provolone. Pour the dressing over the top and toss well to combine.
- Refrigerate for at least 1 to 2 hours before serving to let the flavors meld together.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Italian Pasta Salad turns out perfectly:
- For a Pasta-less Salad, you can substitute the fusilli with spiralized zucchini or cucumber.
- Feel free to add other veggies like cucumbers or artichokes for extra flavor and texture.
- If you want a creamier dressing, consider adding a dollop of Greek yogurt or sour cream to the vinaigrette.
- Make sure to taste and adjust the seasoning before serving; sometimes a little extra salt or pepper can make all the difference!
- This salad is also great for meal prep; just keep the dressing separate until you’re ready to serve.
How to Serve
This Italian Pasta Salad is incredibly versatile! Here are some serving suggestions:
- Serve it as a side dish alongside grilled chicken or fish for a complete meal.
- Pair it with a light soup for a refreshing lunch.
- It’s also a fantastic option for potlucks or picnics; just pack it in a cooler!
- For a fun twist, serve it in lettuce cups for a low-carb option.
- Looking for something heartier? Try it as a base for a protein like grilled shrimp or steak!
Make Ahead and Storage
This Italian Pasta Salad is perfect for making ahead of time! Here are some storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you’re making it ahead for a gathering, prepare the salad a day in advance and add the dressing just before serving.
- For best results, keep the salad chilled until serving to maintain its freshness.
- Don’t forget, this salad can be a great addition to your At Home Salads repertoire!
So there you have it! A delicious, vibrant Italian Pasta Salad that’s sure to impress your family and friends. Whether you’re looking for weeknight dinner ideas or a dish to bring to your next gathering, this recipe is a winner. Enjoy every bite, and don’t forget to share your creations with me!
Italian Pasta Salad
Ingredients
Method
- Cook pasta in salted water until al dente, then drain and rinse with cold water.
- Whisk together olive oil, vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and pepper to make dressing.
- Combine cooked pasta, chickpeas, tomatoes, peppers, spinach, olives, and cheeses in a large bowl. Toss with dressing and refrigerate for 1-2 hours before serving.