Go Back

Italian Pasta Salad

Prep Time 25 minutes
Cook Time 10 minutes
Servings 6


Pasta Salad

  • 1 lb. uncooked pasta (I used rotini)
  • 2 cups cherry tomatoes, cut in half
  • 8 oz. fresh mozzarella cheese balls, cut in half
  • 1 orange bell pepper, diced (you can use any color)
  • ½ lb. salami, cut into small pieces (I used quarter-size salami and halved it)
  • ½ cup pitted Castelvetrano olives, halved
  • cup banana peppers, rings sliced in half
  • ½ red onion, very thinly sliced
  • cup fresh parsley, chopped

Italian Dressing

  • 1 ½ cups Extra Virgin olive oil
  • ¼ cup white or red wine vinegar
  • ¼ cup water
  • 2 tbsp coarse sea salt
  • 2 cloves garlic, pressed
  • 1 tbsp sugar
  • 2 tsp dry oregano
  • 2 tsp dry basil
  • black pepper, to taste


  1. 1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little a drizzle of olive oil to keep it from sticking.

  2. 2. Blend up the dressing, or shake together in a jar.

  3. 3. Toss all ingredients together! I like to use about three-quarters of the dressing, and then I save the rest of the dressing to add to my leftovers.