Italian Pasta Salad

Italian Pasta Salad. Healthy and flavorful pasta salad that is perfect for meal prep, school lunches, picnics, and cookouts!

Summer is here which means its time for picnics, cookouts, and pool days! One of the best things to take on fun summer excursions is pasta salad, and this recipe will definitely not disappoint.

I used whole grain rotini as my pasta base but you can choose any shape you desire – penne, elbow, and bow tie noodles would all work well! You can also sub in gluten free pasta if necessary.

I supply a recipe for a homemade Italian dressing but feel free to sub in a store bought dressing if you have a brand you really like and don’t have the time to make your own.

I love this Italian Pasta Salad because it is a flavorful and fun way to enjoy a healthy, colorful, and balanced meal. It is also so handy because you can make it a day ahead of an event or make a big batch and have on hand all week for meal prep.

If you do make it ahead though, I would recommend only halfway dressing it and reserving some to add right before serving. Adding some dressing right away will allow the flavors to really marinate and come through. Then, adding the rest of the dressing right before serving will brighten those flavors up and add moisture because if you add all the dressing way ahead, most of it will just soak up.

So get ready to be the most popular dish at the BBQ because I guarantee everyone will be loving this Italian Pasta Salad!

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Print Recipe

Healthy Italian Pasta Salad

Servings

meal size servings (more for side size)

Ingredients

Pasta Salad:

• 1 (13.25 oz) box whole whole grain rotini
• 1 cup (85 g) turkey pepperoni (sliced into halves)
• 1 1/2 cups (187 g) halved cucumber slices (approx. half a large cucumber)
• 1 small red bell pepper, chopped
• 1 cup (55 g) chopped broccoli
• 3/4 cup (98 g) halved grape tomatoes
• 1/2 a red onion, chopped
• 1 2.25 oz can sliced black olives, drained

Dressing:

• 2/3 cup olive oil
• 1/2 cup red wine vinegar
• 1 tbsp oregano
• 1 tsp parsley
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp sugar
• 3/4 tsp salt
• 1/4 tsp thyme
• 1 tsp black pepper
• 2 tsp lemon juice

Servings meal size servings (more for side size) Ingredients Pasta Salad: 1 (13.25 oz) box whole whole grain rotini 1 cup (85 g) turkey pepperoni (sliced into halves) 1 1/2 cups (187 g) halved cucumber slices (approx. half a large cucumber) 1 small red bell pepper, chopped 1 cup (55 g) chopped broccoli 3/4 cup (98 g) halved grape tomatoes 1/2 a red onion, chopped 1 2.25 oz can sliced black olives, drained Dressing: 2/3 cup olive oil 1/2 cup red wine vinegar 1 tbsp oregano 1 tsp parsley 1 1/2 tsp garlic powder 1 tsp onion powder 3/4 tsp sugar 3/4 tsp salt 1/4 tsp thyme 1 tsp black pepper 2 tsp lemon juice

Instructions

1. Prepare pasta according to package directions. Drain and let cool.
2. In a large bowl, combine cooled pasta, turkey pepperoni, cucumber, red pepper, broccoli, tomatoes, red onion, and black olives.
3. In a separate bowl or jar, whisk or shake together dressing ingredients well.
4. Pour dressing to taste over the pasta mixture and stir until evenly mixed. Reserve any leftover dressing in the fridge. If you're not serving immediately, only add half the dressing and add more right before serving.
5. Store pasta salad in a covered bowl in the fridge.