Creamy Italian Pasta Salad

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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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Prep Time:10

Cook Time:10

Cooling and resting time:40

Total Time:1

Course: Main Course, Salad, Side Dish

Cuisine: Italian

Keyword: old pasta salad with Italian dressing, creamy pasta side dish, easy pasta salad recipe, pasta salad for a crowd, picnic pasta salad, make-ahead pasta salad, summer pasta salad

Servings: servings (or 4 as a main meal)

Calories: 417kcal

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.

Nutrition