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:
Easy Italian Pasta Salad
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.
Michelle Sutton says
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!
Celeste says
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!!!!!!
Kevin Lee Jacobs says
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.
Billie Stanton says
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!
Toni O'Brien says
Your timing as well as your recipes (Italian Pasta Salad) simply hit the mark! Again!!
Kevin Lee Jacobs says
Hi Billie – I love the ingredients you chose for your pasta salad!
Hi Toni – Ah, thank you!
Debbie from Stratham says
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.