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Italian Pasta Salad Recipe
4.88
from
24
votes
Cold Italian pasta salad packed with colorful veggies, such as broccoli, tomatoes, and cucumbers, plus Italian favorites like salami, cheese, pepperoncini, and olives.
Prep Time:
15
minutes
mins
Cook Time:
15
minutes
mins
chill and marinade time:
1
hour
hr
Total Time:
1
hour
hr
30
minutes
mins
Yield:
14
servings
Course:
BBQ Side dish, Pasta Salad, Side Dish
Cuisine:
American-Italian
Equipment
Dutch Oven
Ingredients
16
ounce package
Delallo fusilli pasta
(or
gluten-free pasta
)
4
cups
broccoli florets
(cut bit sized)
1 1/2
cups
grape tomatoes
(halved)
1 1/2
cups
baby cucumbers
(quartered)
4
ounces
reduced-fat provolone or mozzarella
(diced)
4
ounces
genoa salami
(diced or sliced)
½
cup
sliced pepperoncini
(plus 2 tablespoons of brine)
1/2
cup
sliced red onion
1/4
cup
sliced black olives
1/4
cup plus 1 tbsp
extra virgin olive oil
1/4
cup plus 2 tbsp
red wine vinegar
3/4
teaspoon
kosher salt
(plus more for water)
2
cloves
minced garlic
1/2
teaspoon
garlic powder
1/2
teaspoon
dried parsley
Instructions
Bring a
large pot
of salted water to a boil.
When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
Add the pasta to the boiling water and cook according to package directions.
Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
Mix well and refrigerate until chilled. Serve cold.
Video
Notes
Makes 16 1/2 cups
Nutrition
Serving:
1
generous cup
,
Calories:
237
kcal
,
Carbohydrates:
28
g
,
Protein:
9
g
,
Fat:
9.5
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
13
mg
,
Sodium:
345
mg
,
Fiber:
2
g
,
Sugar:
2.5
g
- WW Points:
7