Italian Pasta Salad

Prep Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 25 minutes
Servings: 4
What is One Serving: 1 cup
Calories & Macros per Serving: Calories: 400 Fat: 18g Carbs: 45g Protein: 15g

Ingredients:

• 9 oz (about 2 ¼ cups) dried pasta (e.g., rotini, penne, farfalle)

• 1/2 cup (120 ml) Italian dressing (homemade or store-bought)

• 1/4 cup (30 g) crumbled feta cheese

• 1/4 cup (30 g) crumbled salami or Italian deli meat

• 1/2 cup (75 g) sliced black olives

• Salt and pepper, to taste

Optional Ingredients:

• 1/2 cup (10 g) chopped fresh basil leaves

• 1 cup (150 g) cherry tomatoes, halved

• 1/2 cup (90 g) marinated artichoke hearts, chopped

• 1/4 cup (30 g) chopped red onion

• 1/4 cup (30 g) chopped fresh parsley

• 1/4 cup (30 g) diced cucumber

• 1/4 cup (30 g) shredded mozzarella cheese

• 1/4 cup (30 g) chopped roasted red peppers

• 1/4 cup (30 g) chopped sun-dried tomatoes

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

2. Mix the Base Ingredients: In a large bowl, combine the cooked pasta, Italian dressing, salt, and pepper. Toss well to coat.

3. Add Core Ingredients: Stir in feta cheese, crumbled salami, and black olives.

4. Customize: If using optional ingredients, mix them in at this stage.

5. Chill & Serve: Refrigerate for at least 15 minutes before serving to allow the flavors to develop. Serve chilled.

Tips:

• Homemade Dressing: For a fresh dressing, whisk together 1/4 cup mayonnaise, 1 tbsp olive oil, and 1 tbsp red wine vinegar. Season with salt and pepper to taste.

• Storage: Store in an airtight container in the refrigerator for up to 3 days. Add extra dressing before serving if needed.

• Add More Protein: Toss in grilled chicken or chickpeas for extra protein.

• Swap the Pasta: Try whole wheat pasta or a gluten-free alternative for a healthier option.