Italian Pasta Salad

About This Recipe:

Every 4th of July BBQ needs a good side pasta salad, and this Italian pasta salad is a definite crowd pleaser. The hardest thing about this recipe is just chopping all of the ingredients, and I took a shortcut and used pre-made Italian dressing. You can also easily make your own dressing with olive oil, red/white wine vinegar, lemon juice, and seasonings such as dried oregano and basil. This pasta salad can be made a day in advanced and just sit and marinate in the refrigerator until you are ready to eat it. These are the ingredients that I chose to put into the pasta salad this time, but you could also add pepperoncinis, artichoke hearts, red onion, or anything else delicious.


Ingredients (6 servings)

-1 lb pasta (rotini or fusilli)
-1 pint cherry tomatoes, halved
-12 oz (1 small jar) roasted red bell peppers, diced
-12 oz mozzarella cheese, diced
-5 oz sliced salami, cut into bite sized pieces
-4 oz olives, sliced
-1/2 cup basil, chiffonade
-3/4 cup Italian dressing
-Salt and pepper

Instructions (30 minutes) 

1. In a pot, cook the pasta until it is al dente. Drain and rinse with cold water.
2. In a large bowl, mix all of the ingredients and season with salt and pepper.
3. Refrigerate for at least 30 minutes.

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