Description
Italian Pasta Salad combines al dente fusilli, crisp cherry tomatoes, cool cucumber, sweet bell pepper, briny black olives, and smoky beef pepperoni tossed in a bright grape juice vinaigrette. This easy, colorful side is perfect for summer picnics, barbecues, or quick lunches, offering refreshing texture and bold flavor in every bite. Ready in under 30 minutes, it’s a crowd‑pleasing favorite that stores well for make‑ahead meals. Add chopped fresh basil or splash of lemon juice for extra zest.
Ingredients
Scale
-
- 8 ounces fusilli or penne pasta
- 1 cup cherry tomatoes
- halved
- 1 cup cucumber
- diced
- 1/2 cup bell pepper
- diced
- 1/2 cup black olives
- sliced
- 1/2 cup beef pepperoni
- sliced
- 1/4 cup vegetable oil
- 1/4 cup grape juice
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
-
- Cook pasta until al dente, then drain and rinse with cold water.
- In a large bowl combine pasta, tomatoes, cucumber, bell pepper, olives, and beef pepperoni.
- Whisk oil, grape juice, Italian seasoning, salt, and pepper to form dressing.
- Pour dressing over salad, toss to coat evenly.
- Chill for at least 30 minutes before serving.
Notes
- For extra brightness
- stir in fresh basil or a squeeze of lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Italian Pasta Salad, easy pasta salad recipe, summer side dishes, cold pasta salad, quick Italian recipes, healthy pasta salads, make ahead pasta salad, summer picnic foods