Classic Italian Pasta Salad

35 mins
Serves 12
https://www.iwashyoudry.com/classic-italian-pasta-salad/?m

Directions

  1. 1Boil pasta; add broccoli during last 2 minutes; cool under cold water.
  2. 2Boil pasta; add broccoli during last 2 minutes; cool under cold water.
  3. 3Boil pasta; add broccoli during last 2 minutes; cool under cold water.
  4. 4In a large bowl, combine cucumber, bell pepper, olives, onion, pepperoni.
  5. 5In a large bowl, combine cucumber, bell pepper, olives, onion, pepperoni.
  6. 6In a large bowl, combine cucumber, bell pepper, olives, onion, pepperoni.
  7. 7Add pasta and broccoli; stir.
  8. 8Add pasta and broccoli; stir.
  9. 9Add pasta and broccoli; stir.
  10. 10Pour in dressing; toss to coat.
  11. 11Pour in dressing; toss to coat.
  12. 12Pour in dressing; toss to coat.
  13. 13Cover and chill until ready to serve; toss again before serving
  14. 14Cover and chill until ready to serve; toss again before serving
  15. 15Cover and chill until ready to serve; toss again before serving

Ingredients

  • 1 lb tri colored rotini pasta, uncooked
  • 1 lb tri colored rotini pasta, uncooked
  • 1 lb tri colored rotini pasta, uncooked
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 cup broccoli, cut into small pieces
  • 1 cup broccoli, cut into small pieces
  • 1 cup broccoli, cut into small pieces
  • 1.5 cups English cucumber, cut into half circles
  • 1.5 cups English cucumber, cut into half circles
  • 1.5 cups English cucumber, cut into half circles
  • 1 red bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 6 oz black olives, sliced
  • 6 oz black olives, sliced
  • 6 oz black olives, sliced
  • 0.5 cup purple onion, diced
  • 0.5 cup purple onion, diced
  • 0.5 cup purple onion, diced
  • 1 cup pepperoni, sliced (quartered)
  • 1 cup pepperoni, sliced (quartered)
  • 1 cup pepperoni, sliced (quartered)
  • 1.5 cup Italian salad dressing (*see notes)
  • 1.5 cup Italian salad dressing (*see notes)
  • 1.5 cup Italian salad dressing (*see notes)
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup Parmesan cheese, finely grated
  • 0.25 cup Parmesan cheese, finely grated
  • 0.25 cup Parmesan cheese, finely grated
  • 3 tsp garlic, minced
  • 3 tsp garlic, minced
  • 3 tsp garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp dried oregano
  • 1 tbsp freshly chopped curly leaf parsley
  • 1 tbsp freshly chopped curly leaf parsley
  • 1 tbsp freshly chopped curly leaf parsley
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp crushed red pepper flakes

Equipment

large potcolanderlarge bowlmason jar (optional)

Tips

  • Cooking the broccoli with the pasta makes it easier to digest.
  • Chop the purple onion small to avoid large mouthfuls of raw onion.
  • Use leftover veggies to add variety.
  • Add cubed or shredded cheese.
  • Add grilled chicken to make it a full meal.
  • Substitute pasta shape as desired.
  • Homemade Italian dressing is easy to make, or use store-bought.
  • Pasta salad lasts 3-5 days refrigerated; cheese shortens shelf life