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Really Good Pasta Salad – the BEST pasta salad recipe

Soaking hot pasta being tossed in dressing for big easy pasta salad
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The big-batch easy pasta salad I make when I’m short on time. People always ask why it tastes so good. I’ll let you in on my secrets!

Ingredients

Scale
  • 1 pound cellentani pasta (prepared al dente and cooled)
  • 1/4 cup red onion (diced)
  • 1 cup broccoli (chopped)
  • 1 cup green olives (sliced or whole (I did a mix of both.))
  • 1 cup sharp cheddar cheese (cubed)
  • 1/2 cup banana peppers (chopped)
  • 1 cup mini pepperoni or pepperoni cubed
  • 1/2 cup salami (cubed)
  • 1 cup cherry tomatoes (sliced)
  • 1 medium green pepper (diced)
  • 1/2 cup red wine vinegar
  • 1/3 cup sugar
  • 1 tablespoon dried parsley
  • 1 tablespoon Italian seasoning
  • 2 cloves fresh garlic (minced)
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, add the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper. Set aside.
  2. In a small bowl, whisk together the red wine vinegar, sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil. Add salt and pepper to taste. (About 1 teaspoon salt and 1/2 teaspoon pepper.)
  3. Add the dressing to the bowl of pasta. Toss to combine. Cover with plastic wrap and chill in the refrigerator for at least two hours. Toss again before serving.

Find it online: https://recipenly.com/easy-pasta-salad/