Italian Pasta Salad with Italian dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Italian pasta salad with salami, mozzarella, artichoke, and cherry tomatoes dressed in a simple homemade vinaigrette. Easy to make and attractive for crowds or weeknight meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, crushed
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)
- ¾ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- 16 ounces uncooked penne pasta
- ⅔ cup diced Italian salami
- ¾ cup sliced black olives
- 1 cup mozzarella balls
- 1 cup drained and quartered artichoke hearts
- 1 cup halved grape tomatoes
- ⅓ cup thinly sliced red onion
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 981mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 164mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.