How to Prepare Yummy Italian Pasta Salad

Italian Pasta Salad. Italian pasta salad is one of my favorite cold pasta salad dishes! Everyone always loves this cold Italian Pasta Salad recipe made with a simple homemade Italian dressing, rotini noodles, tomatoes, olives, mozzarella, pepperoni or hard salami, onion. Pasta salad is truly as easy as boiling water and tossing in a few key ingredients.

Pasta salad with the dressing on it can be stored for later with no problems. The Best Italian Pasta Salad Recipe, hands down. Your new go-to pasta salad for spring! You can cook Italian Pasta Salad using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Italian Pasta Salad

1. You need 2 oz of farfalle noodles.
2. It's 1/4 cup of italian dressing.
3. You need 1/8 cup of green pepper.
4. It's 1/8 cup of red pepper.
5. Prepare 1/8 cup of tomato.
6. It's 1/8 cup of cucumber.
7. You need 2 tbsp of onion.
8. You need 1 pinch of ground black pepper.

Italian Pasta Salad is an easy, flavorful side dish with veggies, pepperoni, cheese and Italian dressing. Make for parties, potlucks and backyard barbecues. One of my favorite things about this salad is that. This Italian Pasta Salad from Delish.com is the perfect dish to bring to your summer potluck.

Italian Pasta Salad step by step

1. Bring pot of water to a rolling boil. Add pasta, and boil for 10-12 minutes until al dente..
2. Wash veggies and cut into strips (or dice if you prefer). Add to mixing bowl..
3. When pasta is done, drain water from pot and refill with cold water. Let noodles soak for 2-3 minutes. Drain in colander..
4. Add noodles and Italian dressing to veggies in mixing bowl. Toss and plate. Garnish with black pepper..

In our opinion, pasta salad is a summer potluck must. This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. I was inspired to make this because I went on a Salami Bender* after the Salami Cream Cheese Roll I shared a couple of weeks ago. I could never be a food magazine editor.

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