Italian Pasta Salad

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Bright and refreshing Italian pasta salad tossed in a citrus and herbs vinaigrette. Delicious!


  • 1 pound penne or rotini pasta
  • 1/4 pound sliced turkey, chopped (omit for vegan)
  • 6 ounces fresh mozzarella cheese, cut into bite size pieces (omit for vegan)
  • 3 cups cherry tomatoes, halved
  • 3/4 cup kalamata olives, pitted and halved
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 cup basil leaves, finely chopped
  • 1 small red onion, peeled and sliced into half moons
  • 1 green, red, yellow or orange bell pepper, cored, seeded and chopped
  • 1/2 cup freshly grated parmesan cheese (omit for vegan)
  • freshly ground black pepper, to taste

For the Italian dressing:

  • 1/2 cup extra virgin olive oil
  • 2 1/2 tablespoons white wine vinegar or plain rice vinegar
  • 2 tablespoons parsley, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon juice
  • 1 small garlic clove, peeled and grated
  • 1 teaspoon kosher salt
  • 1 teaspoon pure maple syrup (optional)


Ingredients for the homemade Italian dressing:

  1. Put all the ingredients in a jar, seal and shake until the oil has emulsified. Alternatively, you can whisk the ingredients in a bowl.

Directions for the salad:

  1. In a large bowl, add all the ingredients for the salad.
  2. Pour the dressing and toss until all the ingredients are evenly coated.
    Season with salt and pepper and serve cold.


Keywords: recipe, side dish, barbecue, pot luck, healthy

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