Italian Pasta Salad

I don’t know about you, but now that the summer heat has started, I don’t want to turn on my oven! It’s too hot to work comfortably around a hot oven right now, and the heat spreads from the kitchen into the rest of the house! So instead of making a lot of hot meals, I’ve lately started to focus more on cold dishes. If you want a delicious chilled lunch or dinner for a hot summer day, then you’ve got to make this Italian Pasta Salad!

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I used rotini noodles for my Italian pasta salad, but you could really use any shape or kind of noodles that you like. If you want this recipe to be gluten-free, just use gluten-free noodles and check that your other ingredients are gluten-free as well!

Italian Pasta Salad

Italian Pasta Salad Ingredients:

12 oz uncooked rotini noodles
1 C. Colby jack or mild cheddar cheese cubes
1 medium red onion, sliced
1 medium cucumber, sliced and cut into quarters
1/2 C. black olives, sliced
1 C. cherry or grape tomatoes, cut in half
3/4 C. pepperoni slices cut in 1/2’s or 1/4’s

Dry Italian Dressing Ingredients:

1 tbs. garlic powder
1 tbs. onion powder
1 tbs. sugar
2 tbs. dried oregano
1 tsp. pepper
1 tsp. dried basil
1/4 tsp. thyme
1 tbs. dried parsley
1/4 tsp celery salt
1 1/2 tbs. salt

To Make the Italian Dressing:

2 Tbs. from the above mixture
1/4 C. apple cider vinegar
2/3 C. oil
2 tbs. water

1. Combine the dry ingredients to make the dry Italian dressing.
2. Use 2 Tbs. of dry Italian seasoning and add in the wet ingredients. Mix well. A mason jar is perfect for this, just add and shake to combine!

To Make the Pasta Salad:

1. Bring a large pot of water, along with 1 tablespoon of olive oil to a boil. Add in the 12 oz of uncooked rotini noodles. Cook for 8-9 minutes, drain and rinse. If you’re assembling your salad right away, rinse the noodles under cold water until they’re a decently chill temperature. Otherwise, you can let them cool a bit on the counter, then put them in the fridge until you need them.

2. Combine the salad ingredients and gently toss.

3. Add the dressing to the salad. I always do it by taste and add more if needed. Store the rest of the dressing covered in the fridge and use as needed.

4. Serve your homemade Italian pasta salad immediately, or keep in the fridge to serve the next day. This is the type of recipe that often is even better the next day, when the flavors have really had a chance to mingle!

What kinds of dishes are you making now that it’s getting hotter?

Italian Pasta Salad

5 from 1 review

• Author: A Cultivated Nest

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Ingredients

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• 12 oz uncooked rotini noodles
• 1 C. Colby jack or mild cheddar cheese cubes
• 1 medium red onion, sliced
• 1 medium cucumber, sliced and cut into quarters
• 1/2 C. black olives, sliced
• 1 C. cherry or grape tomatoes, cut in half
• 3/4 C. pepperoni slices cut in 1/2’s or 1/4‘s
• 1 tbs. garlic powder
• 1 tbs. onion powder
• 1 tbs. sugar
• 2 tbs. dried oregano
• 1 tsp. pepper
• 1 tsp. dried basil
• 1/4 tsp. thyme
• 1 tbs. dried parsley
• 1/4 tsp celery salt
• 1 1/2 tbs. salt
• 2 Tbs. from the above mixture
• 1/4 C. apple cider vinegar
• 2/3 C. oil
• 2 tbs. water

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Instructions

1. To Make the Italian Dressing: Combine the dry ingredients (garlic powder through salt) to make the dry Italian dressing.
2. Use 2 Tbs. of dry Italian seasoning and add in the apple cider vinegar, oil, and water. Mix well. A mason jar is perfect for this, just add and shake to combine!
3. To Make the Pasta Salad: Bring a large pot of water, along with 1 tablespoon of olive oil to a boil. Add in the 12 oz of uncooked rotini noodles. Cook for 8-9 minutes, drain and rinse. If you’re assembling your salad right away, rinse the noodles under cold water until they’re a decently chill temperature. Otherwise, you can let them cool a bit on the counter, then put them in the fridge until you need them.
4. Combine the salad ingredients (noodles through pepperoni slices) and gently toss.
5. Add the dressing to the salad. I always do it by taste and add more if needed. Store the rest of the dressing covered in the fridge and use as needed.
6. Serve your homemade Italian pasta salad immediately, or keep in the fridge to serve the next day. This is the type of recipe that often is even better the next day, when the flavors have really had a chance to mingle!

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