Creamy Italian Pasta Salad
There’s something deeply satisfying about a cold, creamy Italian pasta salad. Especially one bold enough to win over even the salad-averse. (Looking at you, darling husband.)This easy pasta salad recipe leans into the savoury. Salami for the meat lovers. Two kinds of cheese. Plenty of fresh herbs.
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Equipment
- 1 large saucepan for cooking pasta
- 1 large salad bowl
Ingredients
For the salad
- 10 ounce (300g) dry pasta, like fusilli, penne, or rotini - use a good quality
- 2 tablespoons oil from jarred roasted peppers (see below)
- 1 shallot, finely diced
- 1 cup (240ml) roasted red peppers in oil, drained and sliced
- 1 cup (240ml) black olives, pitted and sliced
- 2 balls fresh mozzarella, torn into chunks - roughly 9oz/250g in total
- 1 cup (240ml) Salami, cut into strips or cubes
- ¼ cup (60ml) parmesan cheese, grated
- ½ cup parsley, finely chopped
- ½ cup basil, finely chopped
For the dressing
- ½ cup (120ml) full-fat mayonnaise
- ¼ cup (60ml) Italian salad dressing
- 1 tablespoon runny honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic paste - or minced garlic
- salt and black pepper to taste
Instructions
- Cook the pasta in plenty of well-salted water according to the package instructions until al dente. Keep an eye on it, you do not want it overcooked. Drain well in a colander.10 ounce (300g) dry pasta, like fusilli, penne, or rotini
- 2. Next, pour over about 2 tablespoons of the reserved oil from the roasted peppers and stir it through the hot pasta. It adds extra flavour and keeps the pasta from sticking as it cools.2 tablespoons oil from jarred roasted peppers (see below)
- While the pasta cools, combine all the salad dressing ingredients in a bowl and whisk until smooth. Give it a taste and adjust the seasoning as needed.½ cup (120ml) full-fat mayonnaise, ¼ cup (60ml) Italian salad dressing, 1 tablespoon runny honey, 1 tablespoon Dijon mustard, 1 teaspoon garlic paste, salt and black pepper to taste
- To the cooled pasta, add the diced shallot, sliced roasted peppers, sliced olives, torn mozzarella, salami, grated parmesan, and chopped parsley and basil.1 shallot, finely diced, 1 cup (240ml) roasted red peppers in oil, drained and sliced, 1 cup (240ml) black olives, pitted and sliced, 2 balls fresh mozzarella, torn into chunks, 1 cup (240ml) Salami, cut into strips or cubes, ¼ cup (60ml) parmesan cheese, grated, ½ cup parsley, finely chopped, ½ cup basil, finely chopped
- Using two spoons, gently combine the pasta with all the ingredients until everything is evenly distributed.
- Lastly, pour over the creamy salad dressing and gently stir to combine.
- Rest the salad in the fridge for around 30 minutes to let the flavours mingle and deepen. Just before serving, add a few extra sprinkles of fresh herbs for a pop of colour and freshness.
Notes
Customisation ideas
Vegetarian Option: Omit meats and add chickpeas or grilled tofu. Gluten-Free: Use gluten-free pasta varieties. Low-Carb: Substitute pasta with spiralized zucchini or cauliflower florets. Add-Ins: Sun-dried tomatoes, artichoke hearts, or capers for extra flavour.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 417kcal | Carbohydrates: 40g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 20mg | Sodium: 1609mg | Potassium: 193mg | Fiber: 5g | Sugar: 6g | Vitamin A: 528IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg
