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Easy Italian Pasta Salad

What to eat when the weather turns insufferably hot and humid? I vote for Italian Pasta Salad! It’s healthy with kale and other garden-fresh veggies. It’s colorful, too. And should I tell you about the creamy mozzarella pearls that complete the dish? Join me in the kitchen, and I’ll whip up this refreshing main course for you:

As mentioned, you can amend this salad in any number of ways. Love cherry tomatoes? Halve them and add them. Got basil in your garden? Cut the leaves chiffonade-style, and then fold them in. Want a dreamy “glue” that will bind the ingredients? Add a dollop of mayonnaise to individual servings, just as I sometimes do. Remember: YOU are the boss of your pasta salad!

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And here, for your convenience, is the printable recipe:

Print Recipe
5 from 1 vote

Easy Italian Pasta Salad

A colorful main course of rotini pasta, kale, bell pepper, and mozzarella pearls. For best flavor, refrigerate for at least 2 hours (or up to 3 days) before serving.
Prep Time15 mins
Cook Time8 mins
Chilling time:2 hrs
Course: Main Course
Cuisine: Italian
Keyword: bell pepper, mozzarella, rotini, salami
Servings: 12

Ingredients

  • 12 ounces tri-color rotini pasta
  • 6 cups (approximately) torn, bite-size pieces of curly-leaf kale (not the tough stems)
  • 2 red bell peppers, cut into bite-size pieces
  • 1 large red onion, chopped or diced
  • 6 ounces Italian salami, roughly diced
  • Sliced black olives from a 3.8 ounce can, drained
  • 8-12 ounces mozzarella pearls
  • 15 ounces Italian salad dressing (store-bought or homemade)
  • Salt and freshly-ground black pepper to taste

Instructions

  • Put the pasta and kale in a large pot of boiling, salted water. Cook for exactly 8 minutes; drain. Tip the pasta and kale into a large bowl or casserole. Then fold in the bell peppers, onion, salami, olives, and mozzarella. Pour on the dressing, and then toss to coat.
  • Cover with cling film, and chill for at 2 hours. Taste for seasonings after the salad has thoroughly chilled. You might like to add more salt and/or pepper.

BY Kevin Lee Jacobs | August 6, 2020 7 Comments

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Comments

  1. 1

    Michelle Sutton says

    August 9, 2020 at 11:52 am

    5 stars
    Great idea, Kevin! I’ve been making a lot of cold salmon mac salad this summer, and I’m ready for something new — this looks like my next adventure. Hope all’s well with you!

  2. 2

    Celeste says

    August 9, 2020 at 12:54 pm

    Thank you Kevin. Pasta salad is what we’ll have for dinner tonight!
    Like you said, “be the boss of your pasta salad” and add anything your heart desires. While picking curly kale from the garden this morning I decided to add zucchini (because right now it’s going gang busters), and part of a cucumber I picked yesterday. Added the zucchini to the cooking water halfway into the cooking time of the kale and pasta.
    While looking in the frig for the olives, I found a jar of pickled artichokes … so guess what also got added (along with some of the marinade)? Will add basil (as you suggested).
    Dinner is ready!!!!!!

  3. 3

    Kevin Lee Jacobs says

    August 9, 2020 at 3:16 pm

    Hi Michelle – Nice to hear from you! Hope you enjoy the pasta salad!

    Hi Celeste – Your zucchini/cuke/pickled artichoke version of this salad sounds DIVINE.

  4. 4

    Billie Stanton says

    August 9, 2020 at 5:16 pm

    Even though I don’t eat meat, olives or kale, thank you for the great recipe! I added red and orange bell peppers, Cherub cherry tomatoes and diced green onions, as I alas did not have a red onion handy. With the mozzarella pearls – and Paul Newman’s Light Italian dressing – it’s the perfect summer meal!

  5. 5

    Toni O'Brien says

    August 9, 2020 at 10:53 pm

    Your timing as well as your recipes (Italian Pasta Salad) simply hit the mark! Again!!

  6. 6

    Kevin Lee Jacobs says

    August 10, 2020 at 8:42 am

    Hi Billie – I love the ingredients you chose for your pasta salad!

    Hi Toni – Ah, thank you!

  7. 7

    Debbie from Stratham says

    August 12, 2020 at 11:41 am

    When you need a big bowl to mix your pasta salad, use the pot you cooked the pasta in. Cannelloni beans (or other beans of your choice) also make a great addition. They can be substituted for the sausage if you’re looking to make a meat free but nutritionally complete version.

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