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Italian Pasta Salad
The potluck MVP. Better the next day.
retest scheduled Adapted from Natasha's Kitchen — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Cook pasta until al dente. Drain and rinse with cold water to stop cooking.
- Toss pasta with half the Italian dressing while still slightly warm.
- Add salami, pepperoni, tomatoes, olives, mozzarella, red onion, and pepperoncini.
- Pour remaining dressing over salad. Toss to combine.
- Add parsley and parmesan. Season with salt and pepper.
- Refrigerate at least 1 hour before serving. Toss again and add more dressing if needed.
Notes
- Rinse the pasta: Cold water stops cooking and removes excess starch so it doesn't clump.
- Dress while warm: Pasta absorbs dressing better when slightly warm.
- Homemade dressing: Whisk 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp Italian seasoning, 1 clove minced garlic, salt and pepper.
- Make ahead: Keeps 5 days refrigerated. Add more dressing before serving—pasta absorbs it.
- Vegetarian: Skip the meat, add artichoke hearts and roasted red peppers.
Adapted from Natasha's Kitchen