This super Quick Easy Zesty Italian Pasta Salad came together literally in 15 minutes! It is packed with so many yummy flavors and beautiful colors it is sure to be a crowd pleaser! 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!
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Quick Easy Zesty Italian Pasta Salad
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 Zesty Italian Pasta Salad was. 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 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 just before serving. Also I would not make anymore 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 or the plain. But you can use any you like. I’ve made pasta salad with bow tie noodles and 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 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. 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 of choice…
Top with Feta Cheese and then mix!
That’s it!! It’s so easy to make this Quick Easy Zesty Italian Pasta Salad!
How long does Italian pasta salad last?
Well…if you have any 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.
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 comes together in 15 minutes! Packed w/ yummy bold flavors & beautiful colors, it's a pleaser! Great crunch factor!
- 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
- 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!
Variations:
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
You may also enjoy these Homemade Salad Dressings:
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