Pasta Salad

This pasta salad recipe has a zesty vinaigrette dressing, spiral pasta and crisp summer veggies for a classic dish that welcomes every single taste bud

Course Salad

Cuisine American

Keyword how do I make Pasta Salad, how to make Pasta Salad, Pasta Salad, Pasta Salad recipe

Prep Time 20

Cook Time 8

Total Time 28

Servings Servings

Calories 353kcal

Author Kathleen

Ingredients

Dressing:

1/2--3/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup pepperoncini peppers juice, (from the jar)
1/4 teaspoon granulated Sugar
3 cloves garlic minced
1 1/2 teaspoons dijon mustard
3 teaspoons Italian seasoning
3/4 teaspoon salt
1 teaspoon black pepper

Salad:

12 ounces tricolor spiral pasta
6 ounces thinly sliced hard salami julienned
6 ounces provolone cubed
1/2 cup sliced Italian olives drained
1/4 cup pepperoncini peppers chopped
1/2 cup red onion, thinly sliced and quartered
1 small zucchini thinly sliced and quartered
1/2 small red bell pepper julienne
1/2 small yellow bell pepper julienne
1/4 cup fresh parsley minced
1/2 cup Parmesan cheese shredded
11 ounces grape tomatoes quartered

Instructions

In a jar with tight-fitting lid, combine all the dressing ingredients; shake well. Set aside.
Prepare pasta according to package instructions, cooking just until al dente. Drain well. Add pasta to a large bowl, and while it's still warm toss well with the dressing. Allow to cool to room temperature.
Add the rest of the salad ingredients to cooled pasta and toss. Cover with plastic wrap and refrigerate 8 hours or overnight. Toss before serving and adjust seasoning as needed.

Nutrition