Pasta Salad Recipe With Homemade Italian Dressing

Italian Pasta Salad with Homemade Dressing

This recipe is a delicious and refreshing side dish, perfect for potlucks, BBQs, or a light summer meal.

Ingredients:

• For the Homemade Italian Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon sugar (granulated white or brown sugar)
  • 1 large garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes (optional)
• For the Pasta Salad:
  • 1 pound (8 oz) dried rotini pasta (or any small shaped pasta)
  • 6 ounces pepperoni sausage, diced
  • 6 ounces provolone cheese, cubed
  • 1 red onion, thinly sliced and cut into 1-inch pieces
  • 1 cucumber, thinly sliced
  • ¾ cup chopped green bell pepper
  • ¾ cup chopped red bell pepper
  • 1/2 cup cherry tomatoes, halved
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Make the Dressing:

   • In a jar with a tight-fitting lid, combine all dressing ingredients (olive oil, vinegar, parmesan cheese, sugar, garlic, basil, oregano, parsley, and red pepper flakes).
   • Shake vigorously for about 30 seconds, or until well combined. Set aside.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, minus 1 minute (for al dente pasta).
   • Drain the pasta in a colander and rinse under cold water to stop the cooking process.

3. Assemble the Pasta Salad:

   • In a large bowl, combine the cooked pasta, diced pepperoni, cubed provolone cheese, sliced red onion, cucumber, green bell pepper, red bell pepper, and cherry tomatoes.
   • Pour the homemade Italian dressing over the salad and toss gently to coat all ingredients evenly.

4. Season and Serve:

   • Season the pasta salad with salt and freshly ground black pepper to taste.
   • Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

Tips:

• For a vegetarian option, omit the pepperoni sausage.
• You can add other chopped vegetables to the salad, such as black olives, chopped celery, or shredded carrots.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To make the salad ahead of time, prepare the dressing and pasta salad separately. Combine them just before serving.