Italian Pasta Salad – Super healthy kids

This delicious Italian Pasta Salad recipe is loaded with veggies and fresh herbs, then topped with an incredible homemade dressing. It’s a staple pasta salad at our house — perfect for an easy weeknight dinner or a popular potluck offering.

Why we love this Italian pasta salad

What I have learned in my many years of gastronomy is that there are a handful of dishes that are guaranteed to always go down well. And rarely are they of the fancy or time-consuming variety. Simple and tasteful wins almost every time. This Italian Pasta Salad happens to be one of those recipes. It comes together quickly, is loaded with fresh veggies and creamy cheese, and it’s all tossed in a simple yet insanely delicious homemade dressing that could become a staple in your home.

Another bonus? It keeps well in the fridge, making it a great appetizer. And the flavor actually improves as it cools. That means you can make it early and show up beaming while fending off compliments and recipe requests. yes it is that good

Ingredients for Italian pasta salad

PASTA SALAD

• pasta– We used penne, but rotini, farfalle, fusilli or cavatelli also work great.
• Red onion– Red onions are a bit milder than yellow onions and add a nice color to this pasta salad.
• artichoke hearts– We used marinated artichoke hearts in jars for extra flavor.
• zucchini– We used raw zucchini. It absorbs the flavors and holds up well in storage.
• tomatoes– We use cherry tomatoes because they have a deliciously sweet taste and you can just cut them in half and toss them in the salad. If using larger tomatoes, be sure to remove the seeds before dicing and adding to the salad.
• Fresh basil– Basil gives this pasta salad such a fresh, wonderful flavor. If you can’t get your hands on it, add some fresh spinach.
• Black olives– Sliced ​​or halved.
• mozzarella balls– If you can find them, mozzarella pearls work great here! Otherwise, halved fresh mozzarella balls also work. We did that here.

ITALIAN DRESSING

• olive oil– Extra virgin olive oil is great here, but avocado oil works great too.
• red wine vinegar– In a pinch, we used white wine vinegar and apple cider vinegar. Balsamic vinegar is also delicious and gives the dressing a different flavor profile.
• Grated parmesan– While we love fresh parmesan, the grated stuff from the can is perfect in this dressing.
• Garlic– Fresh garlic is best, but garlic powder works too.
• Italian spice– If you don’t have Italian seasoning, you can use 1/2 teaspoon dried oregano and 1/4 teaspoon each basil and thyme.
• salt pepper– For seasoning.

How to make Italian pasta salad

1. Cook Noodles as directed on package. Drain and rinse in cold water.
2. disc and dice all your veggies and toss them in a large bowl with the cooked noodles.
3. whisk Mix the dressing ingredients together in a small bowl, or use a small shaker bottle or glass.
4. drizzle Pour the dressing over the salad and toss to combine. Serve immediately or refrigerate for several hours before serving.

Tips & Suggestions

How far in advance can I make Italian pasta salad?

This salad will keep in the fridge for up to 4 days. However, I find that the best time to prepare is 6-8 hours before serving.

How Much Dressing Should I Use for Italian Pasta Salad?

Our recipe yields just the right amount of dressing for this salad. If substituting store-bought dressing, you will need about 3/4 cup.

Which vegetables are best for pasta salad?

One of our favorite things about pasta salad is how customizable it is! It’s a great way to use up all those extra veggies in the fridge. Some of our favorites include broccoli, cauliflower, cucumber, bell peppers, asparagus, peas, and kale.

What is the best protein for pasta salad?

If you’re looking for a heartier pasta salad, add grilled chicken, pepperoni, salami, or diced ham. Or a combination of all!

What can I do if my pasta salad is dry?

If you make this salad ahead of time, the pasta will absorb most of the dressing and may appear dry. Just add some more dressing and mix everything.

More potluck-friendly recipes: