Summer Italian Pasta Salad
This summer Italian pasta salad is the perfect warm weather side dish or meal! It's full of flavor, salty, creamy, & delicious. This recipe is based off of what Thomas' Nana used to always make him growing up! It was one of his favorites to eat by the pool and he took his own little spin on the recipe! He upgraded it per usual and made it taste fabulous! Plus, the boys actually loved it which is always a win. It's quick to make and perfect to make a ton if needed!T
Servings: 6
Ingredients
- 8 oz bowtie pasta
- 12 oz tortellini pasta
- 1 cup salami chopped
- 1½ cups white cheddar cheese chopped into cubes
- 6 oz can black olives
- 12 oz artichokes jarred & marinated
- ⅓ cup red onion chopped
- ¼ cup fresh parsley
- sea salt to taste
For the dressing:
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- juice of ½ lemon optional
- 1 tsp honey
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Bring a medium or large pot of water and sea salt to a rolling boil. Cook your pastas according to the package in separate pots. Or just pick one pasta and do that one!
- Drain pasta and let cool for about 15-20 minutes. Reserve a splash of pasta water.
- Add the pasta to a large mixing bowl with the pasta water and add in all the add-ins: salami, white cheddar, black olives, artichokes, and red onion.
- Mix together and then make the dressing. Pour the dressing over the pasta. Mix it together really well. Add in the chopped parsley.
- Taste and add sea salt as needed. Refrigerate until cooled completely, about 1 hour minimum and enjoy cold!
Notes
For Storing: Store in an airtight container in the fridge for up to 5 days!