Creamy Italian Pasta Salad
Servings: 8 to 10
Ingredients
For the Creamy Italian Dressing:
- 1 cup homemade mayonnaise
- 2 teaspoons Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 3 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 tablespoons freshly squeezed lemon juice (from about 1½ lemons)
- 3 tablespoons white wine vinegar
For the Pasta Salad:
- 12 ounces rotini or fusilli pasta, cooked according to package directions
- 1 cup diced small red bell pepper (from about 1 small pepper)
- 1/2 cup finely diced shallot (from about 1 large shallot)
- 1/2 cup sliced black olives
- 1 cup diced hard uncured salami
- 1 cup diced mozzarella
- 1/4 cup finely chopped parsley
- 1/2 cup thinly sliced basil leaves
- kosher salt, to taste
Instructions
Make the Creamy Italian Dressing:
- In a blender or using an immersion blender in a wide-mouth jar, combine the homemade mayonnaise, mustard, garlic, red pepper flakes, Italian seasoning, salt, pepper, lemon juice, and vinegar. Blend until smooth and creamy. Set aside.
Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooked pasta, bell peppers, shallots, olives, salami, mozzarella, parsley, and basil. Pour the Creamy Italian Dressing over the pasta and toss until the pasta is very well coated and combined. Season to taste with salt. Cover and refrigerate until just chilled.
Nutrition
Calories: 485kcal | Carbohydrates: 38g | Protein: 13g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 1032mg | Potassium: 303mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1056IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 2mg