Italian Pasta Salad

This Italian pasta salad is loaded with meat, cheese, and veggies, tossed in a homemade Italian dressing. A quick and easy dish that is perfect for summer picnics, potlucks, and backyard barbeques!

Course: Entrée, Main Dish, Salad

Cuisine: American, Italian

Servings:

Ingredients

SALAD:

1 (16 oz.) pkg. rotini or fusilli pasta
1 (8 oz.) cont, mozzarella pearls
4 oz. dry hard salami thinly sliced and quartered
2 c. baby spinach
1 c. cherry tomatoes halved
1 c. artichoke hearts chopped
1/2 c. sliced black olives

DRESSING:

1/3 c. extra-virgin olive oil
2-3 T. red wine vinegar
1 clove garlic pressed
2 tsp. Italian seasoning
1 T. fresh chopped parsley
1 pinch red pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

PASTA SALAD: Cook pasta according to package directions; drain and cool completely.
In a large bowl, gently toss together cooled pasta, mozzarella pearls, salami, spinach, tomatoes, artichoke hearts and black olives.
DRESSING: Add olive oil, red wine vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar, secure with a lid then shake to combine.
Pour dressing over salad and season with salt and freshly ground black pepper; gently toss to combine and serve.

Notes

Red onions would be a great addition to this salad. I did not add them because my kids are not big fans of onions. I also like to make a double batch of dressing to have on hand to add to the salad if not serving right away or serving the next day.