Ingredients for Italiano Pasta Salad
- Rotini Pasta
- Genoa Salami
- 1/4 cup pepperoni (sliced or diced)
- 1/2 cup cubed Asiago cheese
- 1/2 cup sliced black olives
- 1/2 cup sliced green olives
- Pepperoncini Pepper
- Red Bell Pepper
- Green Bell Pepper
- Roma Tomatoes
- Dried Italian Salad Dressing Mix
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Dried Oregano
- Dried Parsley
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
- Iceberg lettuce (optional, for serving)
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How to Make Italiano Pasta Salad
- Cook 1 pound pasta according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- While the pasta cooks, prepare the vegetables: Chop 1 cup of red bell pepper, 1/2 cup of green bell pepper, 1/2 cup of black olives, 1/2 cup of green olives, and 1/2 cup of pepperoncini peppers. If using chopped tomatoes, use 1 cup; otherwise, use 1 1/2 cups of grape or cherry tomatoes.
- In a large bowl, combine the cooked pasta, 1/2 cup salami (sliced or diced), 1/4 cup pepperoni (sliced or diced), 1/2 cup cubed Asiago cheese, the prepared vegetables, and the tomatoes.
- In a separate bowl, whisk together the dressing: 1 packet Italian salad dressing mix, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, 2 tablespoons grated Parmesan cheese, and 1/4 teaspoon black pepper.
- Just before serving, pour the dressing over the pasta salad and toss gently to combine.
- Serve immediately over a bed of crisp iceberg lettuce (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
11g
Fat
18g
Carbs
10g
