It’s summertime and I don’t know about you, but I’m in need of some new recipes for picnics, BBQs, and camping! My husband and I recently went paddle camping for his birthday (while the kids were at camp), and as I was thinking of what food to pack I was craving something new and different. So, I threw together a bunch of yummy ingredients to make this hearty, tasty, Easy Italian Pasta Salad recipe.
I think it’s safe to say that it’s currently one of my favorite pasta salads … and eating it on the river quite possibly made it taste even better than normal! Oh, how I love summer activities, especially when they involve water. :)
Is Italian Pasta Salad the Same as Antipasto?
Traditionally, Antipasto is the first dish that comes out before the main meal. The term is derived from Latin “ante” (before) and “pastus” (meal, pasture). It also does not include pasta, like this Italian Pasta Salad recipe.
Tips for Making the Perfect Easy Italian Pasta Salad
- Don’t overcook your pasta – No one likes mushy pasta! The dressing will eventually break down the starches further so try not to overcook.
- Cut your veggies into small pieces – Cut them smaller than bite-size so you can get a little bit of all the flavors in each bite!
- Make it colorful – Add in some veggies that you have on hand to keep it colorful and fun.
Can You Store Leftover Pasta Salad in the Fridge?
Yes! This recipe is perfect for leftovers. Store it in an air-tight container for 3-4 days.
More Favorite Cookout Recipes
Summer is here and it’s time for picnics, backyard cookouts, and camping! Perfect to bring along for your next gathering, here are some other favorite cookout recipes:
- Slow Cooker Baked Beans
- Tomato, Corn & Black Bean Side Salad (or dip!)
- Southern Potato Salad (without mayo)
- Frozen Smoothie Pops
Easy Italian Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces whole-wheat pasta (boiled according to package directions (penne shape or similar))
- 8 ounces cherry tomatoes (halved)
- 2 cups mixed greens ((salad mix, spinach, or arugula), chopped)
- 3/4 cup cheddar cheese (cut into a small dice (about 4 ounces))
- 1/2 cup pitted Mediterranean olives (chopped)
- 1/4 cup fresh basil (chopped)
- 1/4 red onion (diced)
- 2 ounces sliced salami (chopped)
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- pepper (to taste)
- 1 tablespoon mayonnaise
Instructions
- In a large bowl, toss together the cooked pasta, tomatoes, greens, cheese cubes, olives, basil, red onion, and salami.
- Combine the dressing ingredients in a small jar with a tight-fitting lid. Shake to emulsify and mix into the pasta salad until well coated. Serve immediately or store in the fridge for up to 3 to 4 days.
Notes
- We recommend organic ingredients when feasible.
- Can be gluten-free if using GF pasta.
Nutrition Facts
What are your favorite summer foods?
Although I haven’t tried your pasta salad it looks so good.. Some people are gluten sensitive so I suggest you look into Delallo imported gluten free pasta from Italy that is fabulous!