Creamy Italian Pasta Salad
Your favorite pasta salad, but now creamy and comforting!
When I think of pasta salad, I think of two classics. First, I probably think of Macaroni Salad, the creamy and comforting friend we’re used to seeing at every bbq, picnic, and potluck once the weather warms up. And then, I think of what I know as just “pasta salad” — the tricolor twisty pasta salad that’s dressed up with olives, some cheese, and Italian dressing. Two classics and yet so different! One is known for creamy comfort and one is known for bold flavor. This Creamy Italian Pasta Salad combines the best of both. It has that bright flavor for sure, but it also brings the comfort with a dressing that’s full of Italian-herby flavor but irresistibly creamy too.
What Ingredients Do You Need for Creamy Italian Pasta Salad?
You’ll need:
- Rotini or Fusilli pasta. I like to use the tricolor kind.
- Salami.
- Mozzarella.
- Black olives.
- A bell pepper.
- Red onion. And garlic.
- Olive oil and red wine vinegar.
- Mayo.
- Dijon mustard.
- Parmesan cheese.
- Italian seasoning, of course!
How do You Make Creamy Italian Pasta Salad?
Like most pasta salads, it’s incredibly simple. And don’t let that homemade dressing scare you away — it’s a cinch.
First things first, you’ll cook that pasta. Make sure the water is salted well as that’s what flavors the pasta. After draining it, you can cool it down quickly by spreading it out on a baking sheet or by rinsing it under cold water.
While the pasta is working, you can chop your other ingredients and work on the dressing, which only takes a moment of whisking. Whisk together some mayo, a bit of Dijon mustard, some Parm, garlic, Italian seasoning, red wine vinegar, and some olive oil. The mayo and mustard help emulsify everything so it’s pretty foolproof. And I can promise it’s better than anything you can get out of a bottle. If you like a little heat, add a pinch of red pepper flake!
Add everything to a big bowl — the pasta, the salami, bell pepper, red onion, mozzarella, and some parsley — and toss it with the dressing. Definitely taste and adjust the seasoning as needed here and then go ahead and serve it or chill it until it’s time to serve.
This can sit in the fridge for four to five days, so it’s a great make-ahead lunch option. Enjoy!
Creamy Italian Pasta Salad
For the dressing:
- 1 cup mayonnaise
- 1 teaspoon dijon mustard
- 2 tablespoons finely grated parmesan cheese
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil, plus more as needed
- Kosher salt and freshly ground black pepper, to taste
For the salad:
- 12 oz tricolor rotini pasta
- 8 oz salami, chopped
- 1 red bell pepper, diced
- 1/2 cup sliced black olives
- 1/2 cup red onion, diced
- 1 cup mozzarella cheese, diced
- 2 tablespoons fresh parsley, chopped
Preparation
- In a large pot of salted boiling water, cook the pasta according to package directions. Drain and set aside.
- While the pasta cooks, make the dressing:
- In a serving bowl, whisk together the mayonnaise, dijon mustard, parmesan cheese, garlic, Italian seasoning, red wine vinegar, and 1 tablespoon of the olive oil. If dressing is too thick, add more oil. Season to taste with salt and pepper.
- Add pasta, salami, bell pepper, olives, red onion, mozzarella, and parsley to the bowl. Toss to combine with the dressing.
- Taste, adjust seasoning as needed, and serve. Enjoy!
- Can be covered and refrigerated up to 4-5 days.
Recipe adapted from The Defined Dish.
