Italian Pasta Salad
- Ready in: Prep: 10 M, Cook: 15 M, Total: 25 M
- Serves: 12
- Complexity: easy
- kcal: 512
This Italian Pasta Salad is what everyone needs in their go-to recipe arsenal for quick and easy recipes ideal for a potluck, picnic or any other summer get-togethers. It's healthy, it's fast, super easy to make, delicious and bursting with flavor.
Step by Step Directions
Cook the pasta according to the package directions. For 1 lb. of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp. of salt. After you drain the pasta do not rinse it, if anything, add a little olive oil to it to prevent it from sticking together.
Toss all the pasta salad ingredients together.
In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
Pour the dressing over the pasta and toss well. Serve at room temperature.
CHEESE: I used mini bocconcini, but regular mozzarella cut into cubes can be used as well. Another alternative to Monterey Jack cheese could be a marble jack cheese or a sharp cheddar cheese.
LEFTOVERS: Store in an airtight container in the fridge for 2 to 3 days. This salad is even better the next day.