Zesty Italian Pasta Salad Recipe {15 min}
This Zesty Italian Pasta Salad Recipe came together in literally 15 minutes and is so super easy! It is packed with so many yummy flavors and beautiful colors it is sure to be a crowd-pleaser! This Italian pasta salad recipe with pepperoni is super easy and oh-so delish! The crunch factor in this salad is delightful and tasty too…I LOVE Crunch! If you’re a crunch lover then you’ll also love this Crunchy Oriental Tuna Salad too!
Quick Easy Zesty Italian Pasta Salad Recipe
I was asked to bring a pasta salad to a potluck this Summer. I thought to myself “Wow! I haven’t made a pasta salad in like…FOREVER!” I like to make up my own recipes, especially for easy salads…I had to think for a minute what I should put into it. Everyone raved about how delicious this pasta salad with zesty italian dressing! I’ve been asked several times now to bring it to family get-togethers AND for the recipe.
You can make Italian Pasta Salad ahead of time
If you have super fresh ingredients you can make pasta salad ahead of time. Yes, you can! As a matter of fact, making it the night before often allows for the flavors to combine and taste even better the next day! My suggestion would be to leave the cheese out so it doesn’t get mushy, then add it just before serving. Also, I would not make any more sooner than the night before or the freshness just seems to fade.
Italian Pasta Salad Ingredients:
- Geneo Salami
- Italian Dressing ~ Your favorite! I used Ken’s Italian Dressing
- Pepperoni
- Rotini Pasta
- Tomato’s ~ the small Grape size cut in half or Roma Cut in bite-size pieces
- Spinach
- Green Onion
- Green Pepper
- Cucumbers
- Feta Cheese
- Cilantro ~ fresh
- Pepper
Best Pasta Noodles to use?
We love the Rotini, both the tri-color and the plain. But you can use any you like. I’ve made this zesty pasta salad with Italian dressing and used bow-tie noodles and other shells too and it’s still wonderful!
Instructions:
Cook your pasta in boiling water until Al Dante.
Al Dante is when the pasta is cooked but still firm (not overcooked) If you overcook the pasta then your Italian Pasta Salad can become mushy.
While Pasta is cooking chop all of your Veggies, Geneo, Pepperoni, and Cilantro. Hate to chop? Use a small food processor. I do this sometimes when I’m in a super hurry.
After pasta is cooked, run it under cold water with a strainer. You need to cool the noodles down before adding all the veggies, herbs, meats and Feta.
Pour your pasta into a large bowl.
I LOVE my pasta bowls! They are big big big and always look so nice for serving.
Then simply add your fresh Veggies and herbs ingredients to the pasta.
Mix in your salad dressing brand of choice…we like Ken’s Italian with Aged Romano. YUM!
Top with Feta Cheese and then mix it all up!!
That’s it!! It’s so easy to make this Quick Easy Zesty Italian Pasta Salad!
How long does pasta salad last in the fridge?
If you have any pasta salad left over it will keep for 3 to 4 days in a tight container. After that, the pasta will start to get kind of soggy, and the veggies start to wilt a little and lose their crunch factor.
I love to use airtight glass or plastic containers to keep my salad fresh for days.
Variations and add-ons for this Zesty Italian Pasta Salad:
The one thing about Italian Pasta Salad is that it is very versatile. Try these other ingredients to switch your salad up.
- Different kinds of cheeses ~ Cheddar, Parmesan, Monterrey Jack, Shredded Asiago, Romano
- Different Veggies ~ Olives, Carrots, Red Peppers, Roasted Sun-dried Tomatoes (canned), Carrots, Celery
- Different Herbs ~ Fresh Basil, Italian Seasoning, Cilantro, Parsley
As you can see, the sky is the limit. This is really the best Italian Pasta Salad ever!
If you are wondering what goes well with Pasta Salad? My suggestion is a Protein like Salmon, Chicken, Beef or Pork and BREAD! YUM!
Enjoy!
Quick and Easy Zesty Italian Pasta Salad
Ingredients
- 1 pkg Geneo Salami
- 1/2 Bottle Italian Dressing ~ Your favorite! I used Ken’s Italian Dressing
- 1 pkg Pepperoni
- 1 pkg Rotini Pasta
- 1 cup Tomato’s ~ the small Grape size cut in half or Roma Cut in bite size pieces
- 1/2 cup Spinach chopped
- 1/2 cup Green Onion chopped
- 1/2 cup Green Pepper chopped
- 1/2 cup Cucumbers chopped
- 1 cup Feta Cheese
- 1 tbsp Cilantro ~ fresh
- 1/4 tsp Pepper or to taste
Instructions
- Cook your pasta in boiling water until Al Dante’.
- Al dante’ is when the pasta is cooked but still firm (not over cooked) If you over cook the pasta then your Italian Pasta Salad can become mushy.
- While Pasta is cooking chop all of your Veggies, Geneo, Pepperoni and Cilantro. Hate to chop? Use a small food processor.
- After pasta is cooked, run it under cold water with a strainer. You need to cool the noodles down before adding all the veggies, herbs, meats and Feta.
- Pour your pasta into a large bowl.
- Then simply add your fresh Veggies, meats and herbs to the pasta.
- Mix in your Italian salad dressing of choice
- Top with Feta Cheese and then mix!
Notes
Different kinds of cheeses ~ Cheddar, Parmesan, Monterrey Jack, Shredded Asiago, Romano
Different Veggies ~ Olives, Carrots, Red Peppers, Roasted Sun-dried Tomatoes (canned), Carrots, Celery
Different Herbs ~ Fresh Basil, Italian Seasoning, Cilantro, Parsley
Nutrition
You may also enjoy these Homemade Salad Dressings:
