The best thing about this dish is that it's flexible. Feel free to add cauliflower, zucchini, or other meats. I also like to add a little olive juice to the dressing. The number of servings varies a lot because this can be used as a side dish or main dish.
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Units: US | Metric
- 6 ounces rotini pasta
- 1 cup cubed mozzarella cheese
- 4 ounces sliced salami, cut into strips
- 1 cup sliced broccoli
- 1/2 cup sliced green bell peppers or 1/2 cup red bell pepper
- 1 small onion, thinly sliced and separated into rings
- 1/3 cup sliced pitted green olives
- 1/4 cup snipped fresh parsley
- 1/4 cup finely shredded parmesan cheese
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 cloves garlic, minced
- 2 teaspoons dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 small tomatoes, cut into wedges
- 1Cook pasta using directions on package.
- 2Drain pasta, rinse with cold water, drain again.
- 3In a large bowl, toss cooked pasta, mozzarella, salami, broccoli, bell pepper, onions, olives, parsley, and Parmesan.
- 4For dressing, in a jar or other container with a lid, combine oil, vinegar, garlic, basil, oregano, sugar, black pepper and crushed red pepper.
- 5Cover and shake well.
- 6Pour half of dressing over salad and toss to coat.
- 7Cover and chill for 4 to 24 hours.
- 8To serve, add tomatoes and remainder of dressing.
- 9Toss gently.
- 10Garnish with parsley and Parmesan.
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Nutritional Facts for Italian-Style Pasta Salad
Serving Size: 1 (88 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 371.5
- Calories from Fat 209
- Total Fat 23.3 g
- Saturated Fat 6.9 g
- Cholesterol 31.8 mg
- Sodium 524.8 mg
- Total Carbohydrate 27.6 g
- Dietary Fiber 2.6 g
- Sugars 3.5 g
- Protein 13.0 g