Shrimp Orzo Salad

This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs. All of the ingredients get tossed in a fresh lemon dressing that really makes this …

This Shrimp Orzo Salad is the perfect dish for spring and summer. Orzo pasta is topped with succulent shrimp, arugula, crunchy cucumbers, creamy feta cheese, and herbs. All of the ingredients get tossed in a fresh lemon dressing that really makes this pasta salad shine! This is an EASY pasta salad because orzo and shrimp…

20 Pasta Salad Recipes to Make All Summer Long

Are you looking for the BEST pasta salad recipe to take to your next BBQ, party, picnic, or potluck? Well, you’ve come to the right place because I am sharing our favorite pasta salad recipes! Pasta salad is always a great side dish to burgers, g…

Are you looking for the BEST pasta salad recipe to take to your next BBQ, party, picnic, or potluck? Well, you’ve come to the right place because I am sharing our favorite pasta salad recipes! Pasta salad is always a great side dish to burgers, grilled chicken, sandwiches, kabobs, and more! You can also serve…

Easy Pasta Salad

Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took e…


Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took extra care to make sure that this recipe is not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your pasta salad when you could be spending time outside with your friends. Note: If you do decide to make this salad in advance, toss […]

Weeknight Dinner Winner: Chicken Spaghetti

This Chicken Spaghetti is an easy, cheesy casserole that everyone loves. Best of all there are two options for the sauce – a quick shortcut or a homemade cheese sauce. Toss it with pasta and chunks before baking under a blanket of cheese.

This Chicken Spaghetti is an easy, cheesy casserole that everyone loves. Best of all there are two options for the sauce - a quick shortcut or a homemade cheese sauce. Toss it with pasta and chunks before baking under a blanket of cheese.

Tuna Pasta Salad

Tuna Pasta Salad
My mom has been making Tuna Pasta Salad since I was a little girl. This version takes her tried-and-true recipe to a whole new level. This creamy, crunchy, cool, and savory side dish deserves a place at every summer barbecue, picnic, a…

Tuna Pasta Salad in a bowl with serving spoon.

Tuna Pasta Salad

My mom has been making Tuna Pasta Salad since I was a little girl. This version takes her tried-and-true recipe to a whole new level. This creamy, crunchy, cool, and savory side dish deserves a place at every summer barbecue, picnic, and potluck! Packed with noodles, veggies, tuna, and a host of health benefits, this…

READ: Tuna Pasta Salad

Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

The post Pasta Salad appeared first on Budget Bytes.

Friends, this is the pasta salad recipe that I grew up on! A simple mix of cucumbers, tomatoes, bell peppers, and pasta, all tossed together in a zesty and tangy Italian dressing. It’s a classic! And it was always everyone’s favorite side dish at summer BBQs and cookouts! It’s fresh, vibrant, and it definitely feeds a crowd. There are also lots of ways you can customize this easy pasta salad to fit within your budget and make it your own. I’m sharing a basic version in today’s post, but I’ll also share lots of fun ways to switch things up!

Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.

Ingredients You’ll Need

Here’s everything you need to make this traditional pasta salad recipe:

  • Pasta: I opted for rotini pasta because it’s easy to grab with a fork and it’s little crevices are perfect for holding the salad dressing. With that being said, my mom always made this recipe with spaghetti pasta…and it was always a hit! So use your favorite pasta or whatever you have on hand. Bowtie pasta also works well!
  • Vegetables: A variety of fresh vegetables like bell peppers, cucumber, onion and tomatoes adds lots of color, flavor, and texture! I chose red and orange bell peppers for lots of color, but feel free to use whichever color you prefer.
  • Salad Dressing: Tangy Italian dressing is a classic with this recipe and brings the entire salad together. I’ll list a couple more options below.
  • Cheese: Just a little bit of feta cheese adds a nice creamy-salty flavor to the salad.
  • Fresh Herbs: Fresh chopped parsley tops off this veggie-packed pasta salad!

Pasta Salad Dressing

Since I usually make this recipe for potlucks & BBQs, along with a few other dishes, I find it a lot easier to buy bottled Italian dressing simply for convenience. But if you have a well stocked pantry, you can totally make your own vinaigrette dressing to add to this pasta salad. You can also try our homemade Italian dressing, a greek vinaigrette, or a balsamic vinaigrette dressing.

What Else Can I Add?

Salad Seasoning: McCormick salad seasoning is another popular ingredient in pasta salads and something that I often use when making this recipe. I was tempted to add it this time until I saw the current price at my local store. It’s definitely a splurge! I also find myself not using the entire bottle before it expires. But I’m happy to report this version tastes just as good without the added seasoning mix. But if you do have the extra coins, add 2 Tbsp of salad seasoning to your pasta salad for even more flavor!!

Other Ingredients: What I love most about pasta salads is that they’re super easy to customize. Try swapping out some of the veggies or adding any of these options: 

  • Broccoli florets, roughly chopped
  • Kalamata olives
  • Roasted red peppers
  • Zucchini
  • Salami
  • Mozzarella cubes or pearls
  • Parmesan cheese

Storing Leftovers

This pasta salad recipe stores very well in the refrigerator. It often tastes better the next day after the salad has had plenty of time to marinate in the dressing. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.

Side view of pasta salad in a white serving bowl.
Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.
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Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!
Course Lunch, Side Dish
Cuisine American
Total Cost $13.44 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10 (1.5 cups each)
Calories 307kcal

Ingredients

  • 1 lb. rotini pasta $1.25
  • 1 english cucumber $1.49
  • 1 red bell pepper $1.59
  • 1 orange bell pepper $1.59
  • 10 oz. grape tomatoes $2.49
  • 1/2 red onion $0.37
  • 2 Tbsp fresh chopped parsley $0.29
  • 1/4 cup crumbled feta cheese $1.83
  • 16 oz. bottled zesty Italian dressing $2.50
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
  • While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
  • Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
  • Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

See how we calculate recipe costs here.

Notes

*I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.
**I portioned this into generous servings, but this recipe can definitely feed a lot more people if you’re serving this with other side dishes.

Nutrition

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 558mg | Fiber: 3g
Overhead view of a serving of pasta salad on a plate with a fork on the side.

How to Make Pasta Salad – Step by Step Photos

Cooked and drained rotini pasta in a colander.

Cook 1 lb. of rotini pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.

Chopped pasta salad vegetable ingredients on a cutting board.

While the pasta is cooking, prepare the veggies. Slice 1 cucumber into half moons, chop 1 red bell pepper and 1 orange bell pepper, slice 10 oz. of grape tomatoes in half, thinly slice 1/2 red onion, and chop 2 Tbsp of fresh parsley. Set the vegetables and herbs aside.

Pasta salad ingredients added to a large white serving bowl.

Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and 1/4 cup crumbled feta cheese.

Italian dressing being poured over pasta salad.

Pour 16 oz. of zesty Italian dressing over the pasta salad. Sometimes I like to reserve 1/4 cup of the dressing to add right before I serve it.

Pasta salad being tossed and mixed together with serving utensils.

Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat. I prefer to let it refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.

Enjoy this tasty pasta salad recipe at your next summer BBQ, potluck, or family gathering!

Close up view of pasta salad in a white serving bowl.

The post Pasta Salad appeared first on Budget Bytes.

Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.  A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]

This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. 

Chicken Caesar Pasta Salad recipe

A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡

It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!

Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).

However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!

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Dill Pickle Pasta Salad

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch…

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!

Dill Pickle Pasta Salad

You may not know this, but Alex and I are obsessed with pickles. Something about that briny, salty sweet crunch just has our hearts. So this dill pickle pasta salad has our names written all over it!

Why we love this recipe: This is the perfect summer salad, with a tinge of retro nostalgia but done up with fresh herbs and crunchy cucumbers. The creamy dressing has a hint of pickle juice for briny pop, and the Mediterranean combination of feta cheese and fresh dill to bring a sophistication to this down-home dish. It’s a total crowd pleaser!

“The dill pickle salad was so good. I think the dressing would make a good dip or burger sauce too! Bottom line…excellent! 5 stars.” -Jennifer

“It was a perfect and tastier alternative to potato salad. Using pasta creates a more interesting texture and makes it even better!” -Cheryl

“I appreciate how easy it was to put together. It’s sooo good! My 7-year old daughter had two giant servings and said it’s her favorite pasta ever. I’d call that a win!” -Tanvee

Ingredients in dill pickle pasta salad

Pickles can be a polarizing food, and from all my raving, you might be surprised that I was actually not a pickle fan until I hit adulthood. If you’re a fellow pickle afficionado, you’ll love this fun way to incorporate them into a side dish. Here are the ingredients you’ll need:

  • Pasta: You can use short pasta of any kind. We like spirals for the way they absorb a creamy dressing. Bow ties or penne also work well.
  • Dill pickles, plus pickle juice: Dill pickles are the star! Use any classic dill pickle of your choosing or homemade dill pickles. A hint of pickle juice flavors the dressing.
  • English cucumber: We like using English cucumber because you don’t have to peel or seed it. It tastes sweeter than a standard cucumber (which you can substitute, but peel it first).
  • Fresh dill: This fresh herb adds herbaceous notes to the flavor; it’s worth seeking here!
  • Mayonnaise and Greek yogurt (or sour cream): This combination makes a creamy dressing that doesn’t feel too heavy.
  • Feta cheese: A classic dill pickle pasta salad often has cheddar cheese, but we like how feta brings a sophisticated savory pop.
  • Red onion, garlic powder, dried dill, salt and pepper: These seasonings round out the ingredients.
Dill pickles.

How to make dill pickle pasta salad (step by step)

This dill pickle pasta salad comes together like any good pasta salad recipe: make the pasta, prep the veggies, and make the dressing. Here is a basic outline of the steps (or jump to the full recipe):

Dill pickle pasta salad Step 1: Boil the pasta.

Step 1: Boil the pasta in salted water until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.

Dill pickle pasta salad Step 2: Whisk the dressing.

Step 2: In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt.

Dill pickle pasta salad Step 3: Mix together the salad.

Step 3: Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 

Storing leftovers and make ahead info

This dill pickle pasta salad lasts for up to 1 week refrigerated. The flavor can become less potent over time. When serving, you can add a bit more salt the next day, or another swirl of sour cream or mayonnaise.

Make sure the salad comes to room temperature before serving, since that affects flavor and texture). You can add a bit more fresh dill or dried dill into leftovers too, or even a little more pickle juice to make the flavors pop.

Try these dill pickle recipes

Love dill pickles? Then you’ll absolutely love our fan favorite pickle pizza, or this creamy dill pickle dip for dipping potato chips. Or, this cucumber salad with vinegar tastes just like dill pickles.

Dill Pickle Pasta Salad with dill pickles.

A few more pasta salad recipes

We love a good pasta salad around here! There are so many spins on this classic American side dish tradition, and they’re perfect as a summer side dish for a cookout or barbecue. Here are a few of our favorite cold pasta salad recipes:

Dietary notes

This dill pickle pasta salad recipe is vegetarian. For gluten-free, use gluten-free or legume pasta.

Frequently asked questions

What kind of pasta is best for dill pickle pasta salad?

Short, sturdy pasta shapes like rotini, penne, or cavatappi hold the dressing well and provide a good texture contrast to the crunchy pickles.

Can I use homemade pickles?

Absolutely! Homemade pickles can add an extra layer of flavor. If using homemade, adjust the amount of pickle brine you add to the dressing to taste.

How long will this pasta salad last in the refrigerator?

Dill pickle pasta salad can be stored in an airtight container in the refrigerator for 3 to 4 days. However, it’s best enjoyed within the first two days when the pasta is still firm and the flavors are freshest.

Can I add other vegetables to the salad?

Yes, you can customize your pasta salad with other vegetables like chopped celery, red onion, bell peppers, or shredded carrots. Just be mindful of the overall balance of flavors and textures.

Can I make this pasta salad ahead of time?

Definitely! You can make the dressing and chop the ingredients a day ahead. Toss everything together just before serving to keep the pasta from getting soggy.

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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6

Description

Get ready for a tangy twist on a classic summer dish! This dill pickle pasta salad recipe combines the crunch of pickles with creamy dressing and fresh herbs for a potluck-perfect side dish. Ideal for pickle lovers!


Ingredients

  • 8 ounces pasta, spirals or bow ties
  • 1 cup chopped dill pickles
  • 1 cup chopped English cucumber
  • ¼ cup minced red onion
  • ¼ cup chopped fresh dill, plus more to garnish if desired
  • ½ cup mayonnaise
  • ¼ cup Greek yogurt or sour cream*
  • 1 tablespoon pickle juice (from the jar)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup crumbled feta cheese
  • Black pepper, if desired (optional)

Instructions

  1. Start a pot of salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes.
  2. Chop the vegetables and dill as noted above. 
  3. In a large bowl, whisk together the mayonnaise, Greek yogurt, pickle juice, garlic powder, dried dill, and kosher salt. Add the drained pasta, chopped vegetables and dill, and feta cheese. Season with black pepper if desired. 
  4. If time, chill for at least 1 hour, but you can also serve immediately. Store leftovers refrigerated for 3 to 4 days: before eating, allow to come to room temperature. You may want to add a swirl of mayo or sour cream and a pinch of salt to refresh the texture and flavor. 

Notes

*For a creamier variation, use up to ½ cup sour cream. 

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Pasta salad
  • Diet: Vegetarian

Grilled Antipasto Pasta Salad

Grilled Antipasto Pasta Salad on large oval serving platter.I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll…

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Grilled Antipasto Pasta Salad on large oval serving platter.

I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll be making this Grilled Antipasto Pasta Salad all season long and hope you will too.

Grilled Antipasto Pasta Salad on large oval serving platter.

Pasta salads are one of the easiest meals for spring and summertime cooking so I knew I wanted one for #DDGrillWeek 2024! Here, we take all the flavors from our favorite antipasto platter and turn it into an easy, pasta salad fit for entertaining or a weekend away.

We grill Italian chicken sausage, red bell peppers, and red onion until smoky and charred, and toss it with a simple, garlic and oregano dressing that brings it all together! You can either serve this as a side with your other grilling items or enjoy it as a main meal. Either way, I know you will love it!

Grilled Antipasto Pasta Salad on large oval serving platter.

Ingredients:

  • Penne Pasta: Sub Gluten-Free
  • Extra-Virgin Olive Oil
  • Garlic
  • Red Wine Vinegar
  • Fresh Lemon Juice
  • Dijon Mustard
  • Dried Oregano
  • Salt
  • Freshly Ground Black Pepper
  • Mild Italian Chicken Sausage: Sub Hot Italian Chicken Sausage
  • Red Bell Pepper
  • Red Onion
  • Pitted Castelvetrano Olives
  • Sweet and Tangy Pepper Drops or Peppadews: Optional
  • Freshly Grated Parmesan Cheese
  • Fresh Italian Parsley
  • Baby Arugula

Recipe Step-by-Step:

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Step Two: Make the Vinaigrette

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.

Step Three: Combine the Pasta and Vinaigrette

Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Cooked pasta in large bowl with vinaigrette. Additional Grilled Antipasto Pasta Salad ingredients scattered around.

Step Four: grill the sausage

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes. Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.

Step Five: Grill the Veggies

Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Grilled veggies and sausage on platter.

Step Six: Begin Assembling the Pasta Salad

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.

Step Seven: Finish the Pasta and Serve

Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Grilled Antipasto Pasta Salad on serving platter and plates.

Recipe FAQs:

Is this recipe gluten-free?

It can be! Feel free to sub the penne with gluten-free penne.

What are Sweet and Tangy Pepper Drops?

These Italian peppers are just as described — sweet and tangy! They add a pop of brightness that complements this pasta salad nicely. I usually find them in the deli section of my grocery store and if not there, in the jarred section. If you cannot find those, peppadews work as well

Could I make this vegetarian?

Of course! If you prefer to omit the sausage and make this into a vegetarian meal, I’d suggest grilling zucchini instead then chopping and adding to the pasta like you do the sausage.

I hope y’all enjoy this Grilled Antipasto Pasta Salad all grilling season long! Comment below once you try it!

for more pasta salad recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Crunchy Ramen Noodle Salad

Grilled Antipasto Pasta Salad on large oval serving platter.
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Grilled Antipasto Pasta Salad

Gluten-Free (if modified)
Serves 4 as Main, 6 as a Side
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 12 oz. penne pasta, sub gluten-free penne for gluten-free

For the Vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, grated
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Grill:

  • 4 mild Italian chicken sausages, sub hot Italian chicken sausage if you want more heat!
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, cored and cut into 4 large pieces
  • 1 medium red onion, peeled and sliced into 1/2” slices
  • ½ teaspoon kosher salt

For Assembly:

  • ½ cup roughly chopped pitted Castelvetrano olives
  • ¼ cup sweet and tangy pepper drops or peppadews (optional; if using peppadews, roughly chop)
  • ¾ cup freshly grated parmesan cheese
  • ¼ cup finely chopped Italian parsley
  • 2 large handfuls baby arugula

Instructions

  • Bring a large pot of well salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Make the Vinaigrette:

  • While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.
  • Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Grill Your Sausage and Veggies:

  • Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes.
  • Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.
  • Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Assemble and Serve:

  • Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.
  • Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Photography and styling by Eat Love Eats.

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Easy Pasta Salad Recipe

Loaded with fresh veggies and tossed in a tangy dressing, this easy pasta salad is the ultimate crowd-pleaser. Perfect for potlucks or workday lunches, it’s a versatile dish that’s packed with flavor.

Loaded with fresh veggies and tossed in a tangy dressing, this easy pasta salad is the ultimate crowd-pleaser. Perfect for potlucks or workday lunches, it's a versatile dish that's packed with flavor.