Make Italian Pasta Salad for a Summer Picnic

This Italian Pasta Salad recipe is an easy to transport picnic dish with pepperoncinis, red onion, provolone, and cherry tomatoes.

This Italian Pasta Salad recipe is an easy to transport picnic dish with pepperoncinis, red onion, provolone, and cherry tomatoes.

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A friend once told me her favorite type of salad was a pasta salad. I obviously laughed because it’s not necessarily the type of salads your doctor might recommend, but I couldn’t agree more.

This Italian Pasta Salad recipe is an easy to transport picnic dish with pepperoncinis, red onion, provolone, and cherry tomatoes.

My favorite salad has always been an Italian chopped salad. There’s a restaurant in LA that makes my favorite. It’s full of bitter raddichio, spicy salami, aged provolone, pepperoncinis and lots of and lots of chickpeas. I decided to combine forces and create a pasta salad, loaded up with all of those delicious things, minus the chickpeas. I figured the pasta could give us the starch we all love.

This pasta salad is perfect for when you want to pack up a picnic and eat something with the sun shining on your face. It holds up to warmer temperatures, is easy to transport and has a good combination of salty, spicy and savory. Happy summer!

This Italian Pasta Salad recipe is an easy to transport picnic dish with pepperoncinis, red onion, provolone, and cherry tomatoes.

Italian Pasta Salad

Italian Pasta Salad recipe

This Italian Pasta Salad recipe is an easy-to-transport picnic dish with pepperoncinis, red onion, provolone, and cherry tomatoes. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • For the Dressing:
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, and more to taste
  • 1 teaspoon dried oregano
  • 2 tablespoons red wine vinegar
  • 1 tablespoon pepperoncini brine
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • For the Pasta Salad:
  • 1 pound pasta, boiled to al dente
  • 1 teaspoon of olive oil
  • 1/4 cup chopsped salami
  • 5 pepperoncinis, chopped
  • 1/4 cup chopped aged provolone
  • 1 pint cherry tomatoes, quartered
  • 1/4 red onion, minced or 1/4 cup onion sprouts

Directions

  1. To a small bowl or mortar and pestle, mix the garlic cloves with the salt and then add the oregano. Whisk or mix in the red wine vinegar, brine, black pepper and olive oil. Give it a taste and adjust the salt according to your liking.
  2. Bring a large pot of water to a boil. Cook the pasta, according to the package’s directions, until al dente. Drain and rinse under cold water.
  3. Transfer back to the pot or a large bowl. Toss the pasta with a teaspoon of olive oil to avoid sticking. Transfer to the fridge to chill the pasta, about 15 minutes. Add the salami, pepperoncini, provolone, cherry tomatoes and red onion or sprouts; toss until totally combined. Give it a taste and adjust the salt according to taste. Divide amongst bowls and serve.

Yield: 8-10 servings


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.