Italian Penne Pasta Salad
This Italian Penne Pasta Salad is dressed with a creamy homemade dressing that’s beautifully seasoned with an Italian blend of spices. It’s packed with flavor, texture and pretty colors, too.
Easy Italian Pasta Salad Recipe
Pasta salads can double as a side dish or an entrée, particularly nice on a warm summer’s day. The addition of salami, pepperoni and mozzarella cheese in this salad is what gives it the opportunity to be enjoyed both ways. How to make Italian Pasta Salad: (Scroll down for full printable recipe.)
- Penne – In a medium size pot boil the penne pasta in salted water per the instructions on the box until al dente. Drain well.
- Dressing – Whisk together dry salad dressing mix, mayonnaise, milk, red wine vinegar, pesto, and olive oil. (May sweeten with 1 tsp sugar, if desired to balance flavor)
- Add Pasta – Add drained pasta to dressing mixing until fully coated.
- Mix-ins – To the pasta add onion, green and red bell peppers, olives, Parmesan, mozzarella, pepperoni, salami, green onion and tomatoes. Mix until evenly distributed. Reserve some green onion for garnishing. Taste and adjust salt and pepper to your taste.
- Refrigerate – Place into an airtight container and chill for at least 4 hours. Stir before serving garnished with green onion.
- Store leftovers chilled.
How to Make the BEST Italian Penne Pasta Salad Recipe
- Ingredients you’ll need to make Italian Penne Pasta Salad: Dry penne pasta, red onion, green bell pepper, red bell pepper, kalamata olives (whole or sliced, your preference), grated Parmesan cheese, cubed mozzarella cheese, pepperoni, hard salami, green onions, tomatoes, salt and black pepper to taste.
- Dressing: Good seasons Italian salad dressing mix, real mayonnaise, milk or half and half, red wine vinegar, olive oil and basil pesto.
- While I used penne pasta for this salad, you may adapt with any tubular shaped that suits your fancy.
- Don’t be intimidated by the ingredient list, as the mix-ins can be adapted using your favorites or what you have on hand. None of the ingredients are unusual or difficult to find.
- This salad can be made with different Italian meats or even using ham, if preferred.
- Likewise, you can make this salad with fresh mozzarella cheese, or another variety of cubed cheese to adapt to your liking.
- You may make this salad using a quality prepared dressing for a shortcut.
- Allow ample chilling time to give the flavors time to marry.
- You may also like my recipes for BLT Layered Pasta Salad, Buffalo Chicken Pasta Salad or the always popular Spaghetti Salad. You may also enjoy my Parade article featuring 15 Best Summer Pasta Salad recipes.
- Store Italian Penne Pasta Salad chilled in the refrigerator for up to 4 days.
More Salad Recipes to Make
- My Layered Southwestern Cornbread Salad is a fan favorite.
- 5 Bean Salad is dressed with a sweet and tangy vinegar based dressing.
- Chicken Pasta Salad makes a light meal on a busy day.
- Cherry Tomato Onion Cucumber Salad is a must-make during garden season.
- Chicken Bacon Ranch Layer Salad is another salad that can be served as a side dish or an entrée with a side of garlic bread.
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Helpful Kitchen Items:
Italian Penne Pasta Salad
Servings: 10 servings
Calories: 357kcal
Ingredients
- 2 1/2 cups dry penne pasta
- Dressing:
- 1 0.7 oz Good seasons Italian salad dressing mix
- 1 cup real mayonnaise
- 1/2 cup milk or half and half
- 1/3 cup red wine vinegar
- 1 Tbsp olive oil
- 1 tsp basil pesto
- Mix-ins:
- 1 small red onion diced
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup kalamata olives (whole or sliced, your preference)
- 1/3 cup grated Parmesan cheese
- 4 oz cubed mozzarella cheese
- 4 oz pepperoni quartered
- 4 oz cubed hard salami
- 3 chopped green onions
- 2 Roma tomatoes diced
- salt and black pepper to taste
Instructions
- In a medium size pot boil the penne pasta in salted water per the instructions on the box until al dente. Drain well.
- Meanwhile, in a large mixing bowl whisk together dry salad dressing mix, mayonnaise, milk, red wine vinegar, pesto, and olive oil. (May sweeten with 1 tsp sugar, if desired to balance flavor)
- Add drained pasta to dressing mixing until fully coated.
- To the pasta add, onion, green and red bell peppers, olives, Parmesan, mozzarella, pepperoni, salami, green onion and tomatoes. Mix until evenly distributed. Reserve some green onion for garnishing.
- Taste and adjust salt and pepper to your taste. Place into an airtight container and chill for at least 4 hours. Stir before serving garnished with green onion.
- Store leftovers chilled.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 28g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1040mg | Potassium: 263mg | Fiber: 2g | Sugar: 5g | Vitamin A: 578IU | Vitamin C: 19mg | Calcium: 132mg | Iron: 1mg
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