Classic Italian Pasta Salad
Classic Italian Pasta Salad is a colorful and reliable, go-to pasta salad recipe for spring or summer dinners, parties and picnics.
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Pasta salads are always a hit for Memorial day, potlucks, summer picnics or a simple weeknight meal side dish. Everyone needs a good, reliable pasta salad recipe in their life, right? This Classic Italian Pasta Salad is so colorful (I love colorful food because somehow in my head it makes the food taste better) and hearty enough to actually stand as a light meal on it’s own. Pasta salads are great because you can make them ahead of time – and it actually is advantageous to make them in advance for the flavor to be the best it can be.
Classic Italian Pasta Salad
Recipe type: Side Dish
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 14-16 servings
Ingredients
- 1 (16 ounce) package fusilli or rotini pasta
- 3 cups cherry tomatoes, halved
- ½ pound provolone cheese, cubed
- ½ pound sliced pepperoni, cut in half
- 1 large green bell pepper, diced
- 1 (10 ounce) can black olives, drained
- ¼ teaspoon white sugar
- 1 (8 ounce) bottle good quality Italian salad dressing
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta, and cook for 8 to 10 minutes or until al dente.
- Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off.
- In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives and sugar.
- Pour in salad dressing, and toss to coat.
- Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!
Classic Italian Pasta Salad
Recipe type: Side Dish
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 14-16 servings
Ingredients
- 1 (16 ounce) package fusilli or rotini pasta
- 3 cups cherry tomatoes, halved
- ½ pound provolone cheese, cubed
- ½ pound sliced pepperoni, cut in half
- 1 large green bell pepper, diced
- 1 (10 ounce) can black olives, drained
- ¼ teaspoon white sugar
- 1 (8 ounce) bottle good quality Italian salad dressing
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta, and cook for 8 to 10 minutes or until al dente.
- Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off.
- In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives and sugar.
- Pour in salad dressing, and toss to coat.
- Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!
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