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  • Chrissie Dunham

Italian Pasta Salad

Temperatures are starting to warm up in Texas. That means pasta salads will be hitting my table soon. I enjoyed this recipe at a friend's house and it is one of my favorites from The Pioneer Woman. Yummy! Here's how...

Ingredients: FOR THE DRESSING:

  • 1/3 c. red wine vinegar 

  • 1/4 c. pesto

  • 1 garlic clove, grated

  • 1 tsp. salt

  • 1/2 tsp. ground black pepper

  • 1 c. extra-virgin olive oil


  • 1 lb. rotini pasta, cooked and cooled

  • 1 pt. cherry tomatoes, halved

  • 2 c. diced salami

  • 8 oz. mozzarella pearls

  • 1 c. sliced black olives

  • 1 c. thinly sliced baby bell peppers

  • 1/2 c. diced red onion

  • 1/2 c. grated parmesan cheese, plus more for serving

  • 1/2 tsp. kosher salt 

  • 1/2 c. chopped fresh basil, plus more for garnish

  • 1/4 c. chopped fresh parsley, plus more for garnish


  1. For the dressing: Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.

  2. For the pasta salad: Add the cooked pasta to a large bowl. Add the tomatoes, salami, mozzarella, olives, bell peppers, onion, Parmesan, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.

  3. Just before serving, sprinkle with more chopped basil, parsley, and parmesan, if you like.

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