Italian Pasta Salad
Italian Pasta Salad can't be beat when it comes time to choose a favorite cold pasta salad. Made with homemade Italian dressing, prosciutto and sun-dried tomatoes, this colorful salad is hearty enough to be a meal in itself.
Servings 5 people
- 2-1/2 cups uncooked (dry) pasta
- 1/2 lb diced tomatoes
- 1/2 cup sliced black olives
- 1/3 cup pine nuts
- 1 (4-5 oz) mozzarella ball, cut into cubes
- 3.5 oz prosciutto, cut into 1" pieces
- 1/2 cup sun dried tomatoes in oil, cut into small pieces
- 1 handful of arugula, roughly chopped
- 4 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 2 tsp prepared pesto
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp Italian seasoning
- salt and pepper to taste
Cook the pasta in salted water according to package directions. When finished cooking, drain the pasta and rinse with cool water.
In a medium bowl or a mason jar, whisk together all dressing ingredients. Set aside.
Roast the pine nuts over medium heat in a dry pan until golden brown. (Be careful, they start slow but can burn quickly. Stay close to the pan and stir regularly.)
Add pasta and all other ingredients for the salad in a large bowl. Pour the dressing over the pasta and toss until incorporated.
While you can easily serve this salad shortly after putting it together, it's even better if you let the ingredients meld overnight. If you do decide to let the salad sit overnight, leave out the fresh tomatoes and arugula, adding them in shortly before serving.
Calories: 299kcal | Carbohydrates: 18.3g | Protein: 6.9g | Fat: 24.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 12g | Cholesterol: 7.8mg | Sodium: 451mg | Potassium: 206.6mg | Fiber: 2.1g | Sugar: 5.2g | Vitamin A: 33.3IU | Vitamin C: 74mg | Calcium: 8.9mg | Iron: 9.3mg