Italian Basil Pasta Salad Recipe
- 1 package (16 ounces) bow tie pasta
- 2 cups grape tomatoes
- 7 ounces fresh mozzarella cheese, cubed
- 1 medium sweet yellow pepper, chopped
- 1 small red onion, chopped
- 1/2 cup pickled banana pepper rings
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 thin slices hard salami, diced
- 1/2 cup fresh basil leaves, thinly sliced
- 3/4 cup olive oil
- 3/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried basil
- 1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil.
- 2. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 18 servings (3/4 cup each).
3/4 cup: 224 calories, 13g fat (3g saturated fat), 11mg cholesterol, 221mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 6g protein.
Reviews for Italian Basil Pasta Salad
"Nice light salad. The only changes I made were to omit the olives and used processed mozzarella instead of fresh."
"This is a light and refreshing side dish that's perfect for summer. Quick and easy!"
"This has become a must have especially when we grill out!"
"I used dried basil, but this still turned out great. Here is my blog post on it: http://heatskitchen.com/2016/02/21/italian-basil-pasta-salad/"
"Made it for my Fourth of July cook out! Was a huge hit!!! I would put a little less salt next time- seemed a little salty to me but no complaints just great reviews from everyone who ate it! Definitely make it again!!"
"This was very good and will make it again. I put it together the night before and added the dressing and mozzarella right before I served it."
"This was so easy to make and I did it the day before and just added the dressing before serving and it was delicious - it will be one of my go to recipes"
"I was hoping this would be an amazing go to pasta salad recipe. It fell a little flat. I made exactly as written, using fresh produce (alot right from my garden.) I appreciated the variety of textures and flavors...the salami, the cheese, fresh basil among the highlights. The dressing was light and tangy, and great for an outdoor venue (we had a potluck in the summer outdoors, nice to have a non-mayo based dish.) But I wasn't wowed, and neither were most of my guests."
"Very tasty! Didn't have fresh basil or banana rings so used dried basil and a few small pieces of cut up pepperchini. Everyone loved it!"
"Super salad. Thank you TimBoy (May 28, 2011) for the link for recipe conversions though because the original recipe serves 18 and my husband doesn't really appreciate leftovers. I reduced the recipe by 1/3rd and still have enough for lunch today. This salad was our main dish for dinner last night with a side of creamy clam chowder. Lovely meal. We have a monthly meal with 5 other couples so I'll definitely take this salad next time and keep it in mind for church suppers."
"Very Good. Even better a few days later as left-overs!"
"Makes enought for a million!!"
"I made this recipe for Memorial Day this year and it was a big hit with our neighbors. I made it a day ahead of time. It is light and fresh and delicious! I will definitely make the recipe again."
"Here is a link to an excellent recipe converter that I have used numerous times when preparing meals for several hundred. You can take the conversion either way, up or down. http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php"
"This salad sounds very good. I intend to make it for dinner tonight...however I am making it for two people. Wish Taste of Home would include the program that re-calculates the recipe for smaller portions."
"This is an excellent salad. Fresh and delicious. I was a big hit with everyone."
"AMAZING RECIPE! This is a big hit everywhere I take it. We make it all the time!"
"I made this pasta salad for a graduation party over the 4th of July weekend and it was a smashing success! There weren't any leftovers for the next day so my husband requested I make it again. I substituted chopped pepperocinis for the banana pepper rings and used 8 slices of salami. Absolutely wonderful! This is my new go-to pasta salad!"
"Flavors blend together perfectly. The fresh basil topped it off. Will definitely make it again."
"Excellent pasta salad! I added pepperoni, left out the olives and used fresh red pepper instead of the rings, and it was a hit."
"This salad was so refreshing. Even my son & husband liked it and they are very finisky eaters. I took some of it to work and everyone loved it. I also added extra salami."
"The blend of different flavors makes this dish wonderful. I didn't have red wine vinegar so substituted with apple cider vinegar. The only complaint was that there wasn't enough salami, and I used six slices."
"This is very good, dressing is light. Liked the tip of rubbing your fresh basil with vegetable oil before cutting, prevents basil from turning dark."