Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Italian Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

This Creamy Italian Pasta Salad is a delightful medley of al dente pasta combined with roasted red peppers, black olives, fresh mozzarella, and savory salami, all enveloped in a rich, tangy homemade Italian dressing. Perfectly balanced with fresh herbs and a hint of honey and mustard, this salad is ideal as a refreshing meal or side dish for gatherings, delivering vibrant flavors and satisfying textures with every bite.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Pasta and Vegetables

  • 10 ounces (300g) dry pasta (fusilli, penne, or rotini)
  • 2 tablespoons oil from jarred roasted peppers
  • 1 shallot, finely diced
  • 1 cup (240ml) roasted red peppers in oil, drained and sliced
  • 1 cup (240ml) black olives, pitted and sliced

Cheese and Meat

  • 2 balls fresh mozzarella, torn into chunks (approx. 9oz/250g total)
  • 1 cup (240ml) salami, cut into strips or cubes
  • ¼ cup (60ml) parmesan cheese, grated

Herbs and Dressing

  • ½ cup parsley, finely chopped
  • ½ cup basil, finely chopped
  • 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

  1. Cook Pasta: Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions until al dente, ensuring it is tender but still firm. Drain well using a colander.
  2. Toss Pasta with Oil: While the pasta is still hot, pour over 2 tablespoons of the reserved oil from the roasted peppers and stir thoroughly to add flavor and prevent sticking as the pasta cools.
  3. Prepare Dressing: In a bowl, whisk together mayonnaise, Italian salad dressing, honey, Dijon mustard, garlic paste, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as desired.
  4. Combine Salad Ingredients: Add the diced shallot, sliced roasted red peppers, sliced black olives, torn mozzarella chunks, salami pieces, grated parmesan, chopped parsley, and basil to the cooled pasta.
  5. Mix Salad: Using two spoons, gently fold the pasta and all ingredients together until evenly distributed without breaking the cheese or crushing the olives.
  6. Add Dressing: Pour the creamy dressing over the salad and gently stir to coat all components uniformly.
  7. Chill and Serve: Refrigerate the salad for about 30 minutes to allow flavors to meld. Before serving, garnish with extra fresh herbs for added freshness and visual appeal.

Notes

  • Be careful not to overcook the pasta; al dente texture is essential for the best salad texture.
  • Use good quality dry pasta for optimal flavor and texture.
  • The oil from jarred roasted peppers adds a subtle depth of flavor—don’t discard it.
  • This salad can be made a few hours ahead and kept chilled, but add fresh herbs just before serving to retain their vibrancy.
  • Adjust salt and pepper according to taste after mixing with the dressing.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/creamy-italian-pasta-salad-recipe/