Easy Italian Pasta Salad
- PREP 30min
- COOK 10min
- TOTAL 40min
Use a hearty pasta shape for this Italian pasta salad recipe loaded with salami, veggies, and two cheeses. Soaking the red onion in cold water tones down its sharp, raw flavor (highly recommended!).
You Will Need
½ medium red onion, thinly sliced
8 ounces (225 g) dried pasta, such as penne, fusilli, or rotini
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
2 tablespoons (30 ml) red wine vinegar
1 small garlic clove, finely grated or minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
½ teaspoon fine sea salt, plus more for cooking the pasta
½ teaspoon freshly ground black pepper
4 ounces (115 g) sliced provolone cheese, cut into 1-inch pieces
⅓ cup (30 g) finely grated Parmesan cheese
4 ounces (115 g) Italian-style salami, sliced and quartered
6 ounces (170 g) ripe tomatoes, chopped (about 1 cup)
1 cup pitted olives, halved (such as black, green, or Kalamata)
¼ cup fresh basil leaves, roughly chopped or torn
Directions
1Place the thinly sliced red onion into a small bowl and cover completely with cold water. Set aside for 10 minutes. Drain, rinse well under cold water, and set aside.
2Bring a large pot of salted water to a rolling boil (see tip below). Add the pasta and cook until just tender with a slight bite, typically 6 to 10 minutes (check your package instructions for guidance). Drain the pasta and rinse thoroughly under cold running water to stop the cooking process and wash away excess surface starch.
3While the pasta cooks, make the dressing directly in the bottom of a large mixing bowl. Whisk together the olive oil, lemon juice, red wine vinegar, grated garlic, Dijon mustard, honey, oregano, thyme, salt, and black pepper until well blended and creamy.
4Add the cooled, well-drained pasta to the bowl with the dressing and toss thoroughly so that every piece is coated. Stir in the drained red onion, provolone, Parmesan, salami, chopped tomatoes, olives, and fresh basil.
5Taste and adjust the seasoning with additional salt and pepper if desired. While the salad can be served immediately, it is best to cover and refrigerate it for at least 30 minutes before serving to allow the pasta to absorb the dressing.
Adam and Joanne's Tips
- Store this salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving, adding a drizzle of olive oil and a spritz of lemon to loosen as needed.
- When cooking the pasta, fill a medium-large pot with water and add ½ tablespoon of fine salt. The water should taste mildly salty.
- The nutrition facts provided below are estimates.