Italian Pasta Salad
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A Cozy Kitchen · by Adrianna Adarme★ 5.0 (5)

Italian Pasta Salad

NUTRITION · PER SERVING16M COOK
CAL 35%·PRO 47%
CARBS 29G16% OF CAL
7G FIBER0G ADDED0G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 58G74% OF CAL
14G SAT43G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful pasta salad with tomatoes, olives, fresh mozzarella, pepperoni, and a tangy vinaigrette. Perfect for summer picnics, potlucks, and grilling season.

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Nutrition & ingredients

Ingredients

serves 12
  • 1 pound pasta of choice ((I used cavatappi))
  • 3 tablespoons kosher salt
  • 3 tablespoons + 1 cup extra virgin olive oil (divided)
  • 2 garlic cloves (finely minced or grated)
  • ⅓ cup red wine vinegar
  • 2 ½ teaspoons Dijon mustard
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 ¼ teaspoon black pepper
  • ½ teaspoon sugar
  • 1 cup olive oil
  • 1 pint cherry tomatoes (halved or quartered depending on size)
  • ½ cup pitted kalamata olives (drained and halved)
  • ½ cup sliced pepperoncinis
  • 3 Persian cucumbers (diced)
  • 8 ounces fresh mozzarella pearls
  • 8 ounces provolone (cubed)
  • 8 ounces salami (cut into matchsticks)
  • 1 red onion (peeled and thinly sliced)
  • 1 cup finely minced fresh Italian parsley
PREP
10M
SODIUM
2357MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.