Summer Italian Pasta Salad
by Jessie Daye
Ingredients
- 1 pound bow tie pasta (mine is from World Market)
- 8 ounces fresh mozzarella cheese pearls
- 8 ounces salami or summer sausage chopped
- 6 ounces black olives sliced
- ½ red onion or shallot diced
- 1 cup cherry tomatoes halved
- ½ cup sliced pepperoncinis
Method
- Make the salad dressing by combining all the ingredients and whisking together. Refrigerate until ready to use.
- For the Pasta Salad, cook pasta according to package instructions. Drain water and add pasta to a large bowl. Add a tablespoon of olive oil so the pasta doesn’t stick together. Allow to cool for at least 10 minutes.
- Add chopped ingredients to the pasta salad and toss with 3/4 of the dressing. Refrigerate for at least four hours. Add remaining dressing before serving. Store in the fridge for up to 3 days.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
Be the first to receive exclusive content, hear about upcoming collaborations, and special events!
1 comment
Karin McPherson
Looks beautiful! Do you have any tips on making this in advance ahead of time?