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Italian Basil Pasta Salad

 Italian Basil Pasta Salad
Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. —Charlotte Gehle, Brownstown, Michigan
18 ServingsPrep: 30 min. + chilling

Ingredients

  • 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
  • DRESSING:
  • 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

Directions

  • 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.
  • 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).

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Italian Basil Pasta Salad (continued)

Nutritional Facts: 3/4 cup equals 224 calories, 13 g fat (3 g saturated fat), 11 mg cholesterol, 221 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.