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Our Italian pasta saladis made with a fresh and flavorful dressing, two kinds of cheese, salami, olives, and the perfect blend of Italian herbs. Take one bite of this pasta salad, and you won’t be able to stop.Jump to the Italian Pasta Salad Recipe
Just like our original pasta salad, we pack in as many textures and flavors to this Italian-inspired version as we can. There’s not one, but two kinds of cheese, salami, briny olives, fresh tomatoes, and a generous handful of fresh basil. (If you love briny salads, take a look at this briny Greek pasta salad made with the brine from a jar of pepperoncini peppers.)
The dressing is a winner, too. It’s not all that different from the dressing we use for the other pasta salad, with the exception of an extra pop of flavor from lemon juice, Dijon mustard, and minced garlic.
We’ve got a few pasta salad recipes already on Inspired Taste so you might be wondering why we needed another one, but trust me, this hearty salad with salami and cheese is a keeper.
For this Italian pasta salad, we borrowed many of the elements of that dressing and are so glad that we did. Lemon juice, red wine vinegar, garlic, and Dijon mustard come together to make a zesty, fresh-tasting dressing. We also throw in a good amount of herbs like dried oregano, thyme, and basil, which all work so nicely when the salad is tossed together.
Looking for a way to use up some fresh herbs from your garden? Try this simple recipe for a quick and easy vegetarian cold pasta salad flavored with fresh herbs including basil and parsley. It is inspired by the traditional Italian pesto flavors of garlic, basil, and Parmesan cheese.
Use this cold pasta salad recipe as a base and add your own favorite vegetables or pasta salad add-ins such as black olives, roasted or fresh chopped red peppers, chopped artichoke hearts, or fresh or sun-dried tomatoes. It's also delicious as is, as the fresh herbs really shine in this easy and simple cold pasta salad.
Heat half of the extra-virgin olive oil (about 2 tablespoons) in a large skillet over medium heat and add the minced garlic. Cook for just a minute or two, stirring and then reduce the heat to low and add the chopped fresh basil and parsley.
Cook for just one minute, until heated through. You just want the fresh herbs to start to get gently warmed in order to release their flavors as much as possible, but you don't want them to actually wilt or start to cook.
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