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Easy Budget Italian Pasta Salad Recipe Perfect for Feeding a Crowd

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A quick, affordable, and crowd-pleasing Italian pasta salad made with simple pantry staples, perfect for potlucks and family gatherings.

Ingredients

Scale
  • 1 pound (450 grams) rotini pasta
  • 1 ½ cups (225 grams) cherry tomatoes, halved
  • ¾ cup (100 grams) Kalamata olives, pitted and sliced
  • 1 cup (100 grams) sliced pepperoni
  • 1 medium green bell pepper, diced
  • ½ medium red onion, finely chopped (optional)
  • ⅓ cup (80 ml) olive oil (extra virgin recommended)
  • ¼ cup (60 ml) red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and freshly ground black pepper to taste
  • ½ cup (50 grams) grated Parmesan cheese (optional)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450 grams) rotini pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and keep the pasta firm.
  3. While pasta cooks, halve 1 ½ cups cherry tomatoes, dice 1 medium green bell pepper, finely chop ½ red onion (if using), slice ¾ cup Kalamata olives, and slice 1 cup pepperoni.
  4. In a small bowl, whisk together ⅓ cup (80 ml) olive oil, ¼ cup (60 ml) red wine vinegar, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, salt, and freshly ground black pepper to taste until emulsified.
  5. In a large bowl, combine cooled pasta, chopped vegetables, olives, pepperoni, and ½ cup (50 grams) grated Parmesan cheese (if using).
  6. Pour the dressing over the salad and toss gently with a large spoon or salad tongs until everything is evenly coated.
  7. Sprinkle 2 tbsp fresh chopped parsley on top. Cover and refrigerate for at least 30 minutes before serving to let flavors meld. For best flavor, chill for 1-2 hours.

Notes

Do not overcook pasta; al dente texture is best. Rinse pasta under cold water after draining to stop cooking and keep firm. Whisk dressing well to emulsify oil and vinegar. Toss salad gently to avoid crushing ingredients. Salad tastes best after chilling for at least 30 minutes. Adjust seasoning after mixing. Can be made ahead and stored refrigerated up to 3 days.

Nutrition

Keywords: Italian pasta salad, budget pasta salad, easy pasta salad, crowd-pleaser, potluck recipe, rotini pasta salad

Find it online: https://freshforkful.com/easy-budget-italian-pasta-salad-recipe-perfect-for-feeding-a-crowd/