Italian Pasta Salad Recipe

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5 from 4 votes

Italian Pasta Salad packed with veggies, salami, and chicken...all tossed in a dressing you’ll be dreaming about.

Prep Time25

Total Time25

Course: Dinner, Salad

Cuisine: Italian

Keyword: Italian Pasta Salad, Italian Pasta Salad Recipe

Servings: as a side

Author: Chelsea Lords

Cost: $8.50

Equipment

Wide-mouth Mason Jar or other sealable container

Ingredients

3 cups uncooked pasta such as small shells or rotini
1 cup (4 ounces) rotisserie chicken shredded and coarsely chopped
1/2 cup (3 ounces) salami thinly sliced
1 cup cherry tomatoes halved
1/4 cup fresh flat-leaf parsley finely diced
1/2 cup black olives halved
1/2 cup roasted red bell pepper coarsely chopped, see note 1
1 cup English cucumber or salad cucumbers; chopped
1/4 cup finely diced red onion
1/3 cup freshly grated Parmesan cheese see note 2

Dressing

1/3 cup red wine vinegar
1-1/2 teaspoon Dijon-style mustard
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1 teaspoon granulated sugar
1/2 cup olive oil
2 tablespoons mayo full-fat, I like Best Foods/Hellman’s
Salt and pepper

US - Metric

Instructions

Add all dressing ingredients to a jar with a lid. Add salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper). Shake well until the mayo is fully mixed in. For best flavor, chill in the fridge before using, and shake again before pouring over the salad.
Bring 12 cups of water to a boil. Add 1 tablespoon salt, then 3 cups pasta. Cook according to package directions until al dente. Drain and rinse under cold water for 20 seconds. Shake off any excess water.
Chop the chicken, slice the salami, halve the tomatoes and olives, chop the red pepper and cucumber, and dice the red onion and parsley.
Add the pasta, meats, veggies, parsley, and Parmesan to a large bowl.
If serving the same day: Add dressing to taste (I use all of it, but use less if preferred).
If meal prepping: Only dress the portion you plan to eat that day (see storage note below). Toss to combine, then taste and adjust with extra salt and pepper if needed.
Cover and refrigerate for 10 minutes. Toss again before serving. Best enjoyed the same day it's dressed.

Video

Notes

Note 1: Use jarred roasted red peppers—find them near pickles or artichokes in most grocery stores.

Note 2: Skip the canned Parmesan. Grate from a block using a microplane or small grater for the best texture and flavor.

Storage: Keep the pasta, salad ingredients, and dressing in separate sealed containers in the fridge. Mix right before serving. Once combined, this pasta salad tastes best the same day. The pasta will soak up the dressing over time, so I only add dressing to what I plan to eat soon after dressing.

Nutrition