It wouldn’t be summer without a pasta salad recipe on the blog! Last year I shared a super easy recipe for a light, refreshing pasta salad here. This year I have a revamped, Italian pasta salad. This recipe is fresh but also has that anti pasta feel.
Pasta salads are great at a barbecue but also a great lunch for the week. It’s super easy to meal prep and stores so well in the fridge. This recipe is easily my go to when I have guests or just need a quick lunch idea for the week!
1 box cavatapi pasta
Container of grape tomatoes
1 medium red onion
Log of salami
Half an english cucumber
1/2 cup olive oil
1/2 cup red wine vinegar
1 tsp basil
1 tsp thyme
1/2 tsp garlic powder
1 tsp oregano
- Bring a pot of water to a boil and cook your pasta according to the package. Let the pasta cool completely! This is essential.
- Finely dice your tomato, onion, cucumber and salami. This is up to you but I like mine about half an each chunks.
- Mix together olive oil, red wine vinegar, and all spices.
- Once pasta is completely cooled, mix in veggies, salami and dressing! Enjoy 🙂
Pasta salads are seriously my favorite meal of summer! They’re easy to bring to an event or just great to store in the fridge! Let me know some of your favorite recipes below!
This Italian pasta salad seriously is my go to. It’s so fresh and refreshing but filling! This is great as a meal or just on the side! I love the protein from the salami and the freshness of the veggies. It’s truly a great recipe that everyone will love!
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