This Italian Pasta Salad Recipe is perfect for a picnic, family gathering, or just to eat out of a giant bowl by yourself on the couch. Simple, salty, and delicious!
It feels like I haven’t posted a new recipe in forever! That’s probably because it has been over a month. And I’ve been a little busy taking care of the newest addition to the family.
Plus, I have 100 things to choose from when I have a little spare time, and the choices aren’t easy. Right now, for example, I had to choose between writing this post & getting a little extra sleep. I must really love y’all. Because right now I’m watching Leon snooze away while I tell you about my favorite pasta salad. Sacrifices.
Look how beautiful it is though! And the photos have been sitting on my computer for a pretty long time. So I figured I should do something about that.
Not to mention the fact that this recipe is super easy. I couldn’t hold out on all you mamas out there! We could all use a quick meal to shovel in our faces while balancing a million other things.
And this meal actually tastes good cold. That means you won’t have to reheat it 4 times because the kids keep distracting you from feeding yourself, and now the dog needs to pee, and OMG why is there never a moment of silence?! Plus, if you’re lucky, the husband might love it too & it suddenly becomes the easiest meal to pack for lunches!
There’s tons of reasons to love this Italian Pasta Salad. But my favorite reason is the crispy bits of pepperoni and the salty bites of feta cheese. There’s some broccoli & tomato in there to make you feel good about yourself. Which is great if you’re like me and eat the entire batch by yourself in two days. Mom life.
Italian Pasta Salad Recipe
- 16 oz organic bowtie pasta
- 1 head organic broccoli (1 large or 2 small)
- 4 oz Applegate organic pepperoni or salami
- 2 small tomatoes
- 1/2 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 2 tsp italian herbs
- 2 tsp sea salt
- 1/2 tsp black pepper
Cook your pasta according to package directions. Drain and rinse with cold water to cool and stop the cooking process. While the pasta cooks, rinse and cut your broccoli into bite-sized florets. Boil the broccoli until tender. Drain and set aside to cool.
Cook your slices of salami or pepperoni in a pan over medium heat. Crisp on both sides and remove onto a paper towel to drain the excess oils. Once cooled, chop the crispy slices of meat into small pieces.
Wash and dry your tomatoes. As you dice the tomatoes, remove all the seeds. In a large bowl, toss together the pasta, cooled broccoli, crispy salami, diced tomatoes, and crumbled feta.
In a small bowl, whisk together the dressing ingredients. Pour the dressing over the pasta salad and gently toss to coat everything evenly. Cover and place in the refrigerator until ready to serve!
*The dressing is very light, and will absorb into the pasta salad as it sits. If needed, drizzle with a little olive oil before digging in!
Thank you for reading & eating! Don’t forget to tag me on Facebook & Instagram when you try out this recipe. I love seeing what y’all make!