Italian Pasta Salad
Packed with veggies, salami, and cheese and tossed with zesty Italian dressing, this Italian pasta salad makes for the perfect lunch or summer side dish!
Servings 8 -10 servings
Ingredients
- 1 pound bowtie pasta or other similar shaped pasta
- 2 tablespoons olive oil
- 6 ounces Italian salami sliced into strips or diced
- 12 ounces cherry tomatoes halved
- ½ of a medium red onion diced small
- 1 12 ounce jar roasted red peppers, drained and diced
- 1 small English cucumber diced
- 8 ounces colby jack cheese cut into cubes
- ¼ cup finely shredded parmesan cheese
- 1 16 ounce bottle Italian dressing
- dash of hot sauce
- salt/pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water, then add to a large bowl with the olive oil. Toss to coat and let the pasta cool.
- Add the salami, vegetables, cheese, dressing and hot sauce to the pasta; toss to combine. Taste and add salt and pepper to taste.
- Serve immediately or refrigerate before serving.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- You can substitute the colby jack cheese for cubed cheddar cheese or small balls of fresh mozzarella.
- I like to use the Kraft Zesty Italian dressing for this salad.
- If you like olives, you can add ¼ cup each of drained and halved green and black olives.