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Creamy Italian Pasta Salad

Creamy Italian pasta salad with pepperoni olives and artichokes in glossy dressing
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This creamy, tangy pasta salad is the ultimate potluck and picnic dish. It features a rich dressing, pepperoni, artichokes, and fresh veggies, all coming together for a satisfying meal that improves as it chills.

Ingredients

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  • 1 pound short pasta (rotini, fusilli, or farfalle)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 2 cloves garlic, minced
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup cherry tomatoes, halved
  • 1 cup mini pepperoni slices
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 1/2 cup sliced black olives
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh parsley

Instructions

  1. Cook pasta in well-salted boiling water until al dente. Drain and rinse under cool water. Let drain well.
  2. In a large bowl, whisk together mayonnaise, sour cream, Parmesan, red wine vinegar, olive oil, Italian seasoning, garlic, salt, pepper, and red pepper flakes to make the dressing.
  3. Add the cooled pasta, tomatoes, pepperoni, artichokes, olives, and red onion to the bowl with the dressing. Gently fold until everything is coated.
  4. Cover and refrigerate for at least 1 hour, ideally 2-3 hours, to allow flavors to meld.
  5. Just before serving, stir in the chopped fresh parsley. Taste and adjust seasoning if needed.

Notes

For best results, do not skip the chilling time. Use freshly grated Parmesan for a smoother dressing. The salad keeps well in the fridge for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-italian-pasta-salad/