Summer Pasta Salad
Summer meals are a breeze with this Easy Summer Pasta Salad. Whether you're entertaining or looking for a casual dish, this colorful salad will be a fixture on your menu.
Ingredients
Salad:
- 16 ounces fusilli (or rotini)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 1 orange pepper (diced)
- ¾ cup diced red onion
- 6 ounces black olives (sliced)
- 4 ounces mini turkey pepperoni (or regular-size cut into quarters)
Dressing:
- ⅓ cup red wine vinegar
- ¼ cup grapeseed oil (or similar)
- 1 tablespoon dried oregano
- ½ teaspoon black pepper
Instructions
- Cook the pasta in well-salted water (Note 1) according to package directions. Drain and rinse before transferring the pasta to a mixing bowl. (Note 2)
- Add the diced peppers and onion, sliced olives, and pepperoni to the pasta. Toss to combine.
- Whisk together the red wine vinegar, oil, oregano, and pepper until well combined. Pour the dressing over the salad and toss to coat.
- Serve immediately or refrigerate to allow flavors to blend. (Note 3)
Notes
- For 1 pound of pasta, add 2-3 teaspoons salt to the pasta water.
- Rinse the pasta before assembling the salad. Typically, pasta should not be rinsed, but I prefer to rinse when I make pasta salads. Otherwise, the salad can get gummy from the excess starch.
- If the salad is stored for 2-3 days, add extra dressing as needed since the pasta will absorb some of it as it sits.
Nutrition
Calories: 357kcal | Carbohydrates: 48g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 602mg | Potassium: 329mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1063IU | Vitamin C: 67mg | Calcium: 45mg | Iron: 2mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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