Bright, colorful, and full of flavor – this Zesty Italian Pasta Salad promises to deliver an easy weeknight meal the family will love!
Not all comfort foods are hot.
It’s true that when you think of comfort food you probably think of something hot – a soup or slow-cooked, hearty dish. But what about the spring and summer months? We can’t leave them out of the comfort food category altogether just because we’re eating fresher, colder meals.
Now I admit that I prefer the colder months. Call me crazy if you will, but I despise the heat. Anytime you break a sweat by merely getting into your car, it’s entirely too hot. Bleck. Count me out.
I’ve been reading “Taste: My Life Through Food” by Stanley Tucci and have felt like he’s channeling my thoughts on so many pages (not all of them, however; he really likes the F word). But in one particular section he conveys my feelings about the weather better than I’ve ever been able to:
“I don’t know why, but I have always been drawn to northern climes much more so than to warmer parts of the world. I find the redundant sunshine of Southern California mind numbing, the humidity of the American South loathsome, and the tropics make me want to curl up into a ball and die before I drown in my own sweat.”
Color me dramatic, right?
But it’s true! I’d rather be curled up in a blanket by the fire, watching the snow fall, eating fresh baked bread and homemade soup, with hot chocolate or coffee waiting for me in the kitchen than to be sunbathing and covered in sweat and having to take 3 showers to get all the sunscreen grime off.
So yes, I confess hot comfort food has my heart.
But cold food doesn’t have to be bland. Or unexciting. Or consist of only leafy salads. We can pull all our favorite comfort food flavors into this zesty Italian pasta salad, and I think it’ll make your list of favorites.
Ready to redefine Italian comfort food with me?
What you need for Zesty Italian Pasta Salad:
For the salad:
- 2 Tbs. extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 10 oz. cherry tomatoes, sliced in halves
- 1 can black olives, drained
- 1 small jar green olives, drained
- ½ c. banana peppers
- 6 oz. salami or pepperoni, cut into strips
- 2 tsp. parsley
- 1 tsp. oregano
- ½ tsp. black pepper
- small bunch of fresh spinach or arugula
- 8 oz. shredded mozzarella
- 16 oz. pasta, cooked
For the vinaigrette:
- 2 Tbs. pesto
- 1 Tb. balsamic vinegar
- 1 Tb. extra virgin olive oil
How you toss it all together:
Cook the pasta. While the pasta is cooking, heat the olive oil in a pan and cook the onion and pepper until softened and slightly caramelized, about 3-5 minutes.
In a large salad bowl, combine the cherry tomatoes, olives, banana peppers, meats, spinach, and spices. Once the onions and peppers are finished cooking, add those as well and mix to combine.
When the pasta is finished, drain and rinse with cold water until cool. Add to the other ingredients and toss.
In a small jar, add the pesto, balsamic vinegar, and olive oil. Put the lid on and shake until thoroughly combined. Pour over the salad, stir to coat, and then top with mozzarella. Enjoy at room temperature or refrigerate until ready to serve.
To make ahead or not to make ahead? That is the question.
And there’s no wrong answer. How ’bout that?
If you’re short on time, this pasta salad can be the perfect go-to for tonight’s meal. But if you’re even shorter on time tomorrow, you can toss this dish together today, refrigerate, and enjoy later.
Leftover pasta, for me, is generally not my favorite. Unless it’s been soaking up some kind of dressing. So I make an exception for pasta salad. If it’s too dry the next day for my liking, I just drizzle more leftover dressing or olive oil and vinegar over the top. Problem solved.
Pretty food is tasty food.
I wholeheartedly believe that food is best when it involves all the senses:
Does the aroma coming from the kitchen create anticipation for dinner?
The sound of crackling fresh-baked bread or the bubbling pot on the stove.
Crunchy or melty or creamy, the texture matters in every dish.
Is it colorful, plated nicely, or inviting to look at? If you sometimes have to pause before taking a bite because you don’t want to disturb such a pretty dish, that’s a guaranteed winner.
And finally, all of these contribute to the taste of the meal. And if any of them is missing, I think it takes away from the overall experience and joy of eating.
Trust me when I say this is one of the easiest meals that hits all of your senses. Whether you’re making this for your family on a busy weeknight, or you’re taking it to a potluck or party, it’s sure to draw in everyone and make a stunning centerpiece on any table.
What are you waiting for? Get this pasta salad on your menu in time to usher in spring!
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Zesty Italian Pasta Salad
Ingredients
- For the salad:
- 2 Tbs. extra virgin olive oil
- 1 onion diced
- 1 bell pepper diced
- 10 oz. cherry tomatoes sliced in halves
- 1 can black olives drained
- 1 small jar green olives drained
- ½ c. banana peppers
- 6 oz. salami or pepperoni cut into strips
- 2 tsp. parsley
- 1 tsp. oregano
- ½ tsp. black pepper
- small bunch of fresh spinach or arugula
- 8 oz. shredded mozzarella
- 16 oz. pasta cooked
- For the vinaigrette:
- 2 Tbs. pesto
- 1 Tb. balsamic vinegar
- 1 Tb. extra virgin olive oil
Instructions
- Cook the pasta. While the pasta is cooking, heat 2 Tbs. of olive oil in a pan and cook the onion and pepper until softened and slightly caramelized, about 3-5 minutes.
- In a large salad bowl, combine the cherry tomatoes, olives, banana peppers, meats, spinach, and spices. Once the onions and peppers are finished cooking, add those as well and mix to combine.
- When the pasta is finished, drain and rinse with cold water until cool. Add to the other ingredients and toss.
- In a small jar, add the pesto, balsamic vinegar, and olive oil. Put the lid on and shake until thoroughly combined. Pour over the salad, stir to coat, and then top with mozzarella. Enjoy at room temperature or refrigerate until ready to serve.
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