Zesty Italian Pasta
Homemade Italian Dressing Pasta Salad is addicting. This recipe is full of texture from fresh crunchy vegetables and packed with flavor with zesty dressing and parmesan in each bite. The perfect appetizer or side dish for barbecues and potlucks.
Servings: 8
Equipment
- large mixing bowl or salad bowl
Ingredients
- 14 ounces dry fusilli pasta or any pasta shape. See notes
- 1 cup cherry tomatoes, halved
- 1 cup black olives, sliced or any olive
- ½ cup red onion, diced
- 1-2 small bell peppers, diced
- ¼ cup parmesan, grated
- ½ cup banana peppers, diced
- ¼ cup fresh cilantro, chopped or parsley
- ⅓ cup feta, crumbled optional
- 1 small avocado, sliced *optional
- ⅓ cup salami or pepperoni, diced *optional
Italian dressing
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tbs water *to thin the sauce
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp salt
- 1 tsp garlic powder
- 2 tsp dijon mustard more to taste if desired (i add 3-4 tsp personally)
Instructions
- Start with cooking the pasta. Cook according to the package and don't forget to salt the water generously. While the pasta cooks, prepare all other ingredients.
- Make The Homemade Italian Dressing. Add all ingredients to a jar with a lid and give it a really good shake! taste it, add more salt/pepper/oil if needed for taste preferences. Set aside.
- Once pasta is al dente, drain the water and add it to a large serving bowl. Let it cool for a few minutes. Add in all the chopped ingredients, cheese, and cilantro. Pour 3/4ths of the dressing over the pasta and mix well!
- Once the salad is mixed, taste it and add more dressing if desired. Top with additional cilantro for garnish and avocado slices (just before serving!)
Notes
- Pasta: this is just a little less than a full box. Cook the full box of pasta (16 oz) and take 1-1.5 cup of the cooked pasta out. You can leave it in if you want, but I prefer to take it out so the salad is more topping heavy.
- Taste the dressing before serving. You may want to add more mustard or salt, I always recommend you taste as you go.
- Add any optional ingredients of choice. I love adding chopped salami to my Italian Dressing Pasta Salad, I highly recommend it.
- Dress the pasta salad right before serving for the best outcome. The pasta can suck up the dressing if it sits too long.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This will keep in the fridge for up to 4 days in an airtight container. Bring to room temperature before serving for the best results.
Nutrition
Serving: 1 cup of pasta | Calories: 266kcal | Carbohydrates: 21g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 8mg | Sodium: 558mg | Potassium: 253mg | Fiber: 4g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 1mg