Italian Pasta Salad: A Quick & Easy Recipe

Chicken a la King, a dish synonymous with creamy comfort and timeless elegance, is ready to grace your table! Have you ever craved a meal that feels both sophisticated and utterly satisfying? This classic recipe delivers precisely that, transforming humble chicken into a regal feast.

While its exact origins remain shrouded in a bit of culinary mystery, Chicken a la King is widely believed to have emerged in the late 19th century, possibly in New York City. Some attribute its creation to a hotel chef aiming to impress a wealthy patron, while others suggest it was born from a resourceful cook looking to elevate leftover chicken. Regardless of its true genesis, this dish quickly gained popularity, becoming a staple in fine dining establishments and home kitchens alike.

What makes Chicken a la King so beloved? It’s the harmonious blend of tender chicken, vibrant vegetables like mushrooms, peppers, and peas, all enveloped in a luscious, creamy sauce. The richness of the cream, often enhanced with sherry or white wine, creates a flavor profile that is both comforting and refined. It’s a dish that’s perfect for a special occasion, yet simple enough to prepare for a weeknight dinner. Plus, it’s incredibly versatile – serve it over toast points, rice, pasta, or even in vol-au-vents for an extra touch of elegance. Get ready to experience the magic of this culinary classic!

this Recipe

Ingredients:

• 1 pound pasta (rotini, penne, or farfalle work best)
• 1/2 cup Italian dressing (store-bought or homemade)
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup green bell pepper, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, peeled, seeded, and diced
• 1/2 cup salami, diced
• 1/2 cup provolone cheese, cubed
• 1/4 cup fresh parsley, chopped
• Salt to taste

Cooking the Pasta

1. Bring a large pot of salted water to a rolling boil. Make sure you use enough water! This helps the pasta cook evenly and prevents it from sticking together. I usually use about 6 quarts of water for a pound of pasta.
2. Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it means the pasta should be firm but not hard. Overcooked pasta will be mushy in the salad, and we definitely don’t want that!
3. Once the pasta is cooked, drain it immediately in a colander. Don’t let it sit in the hot water!
4. Rinse the pasta under cold running water to stop the cooking process and cool it down quickly. This is crucial for preventing the pasta from sticking together and ensuring it’s the right temperature for the salad.
5. Shake off any excess water and set the pasta aside to drain completely. You can even spread it out on a baking sheet lined with paper towels to help it dry faster.

Preparing the Dressing

1. In a medium bowl, whisk together the Italian dressing, red wine vinegar, olive oil, oregano, basil, garlic powder, and black pepper. This is the base of our flavor, so make sure everything is well combined!
2. Taste the dressing and adjust the seasonings as needed. You might want to add a pinch of salt, more pepper, or a little extra red wine vinegar depending on your preference. I sometimes add a tiny pinch of sugar to balance the acidity.
3. If you’re using a store-bought Italian dressing, you can still enhance it by adding the dried herbs and spices. It really makes a difference!
4. Set the dressing aside while you prepare the vegetables and other ingredients.

Chopping the Vegetables and Other Ingredients

1. Halve the cherry tomatoes. I like to use a serrated knife for this to prevent them from squishing.
2. Slice the black olives. You can use pre-sliced olives to save time, but I find that freshly sliced olives have a better flavor.
3. Dice the green bell pepper. Remove the seeds and membranes before dicing. I prefer a small dice for even distribution in the salad.
4. Thinly slice the red onion. Red onion can be quite strong, so slicing it thinly helps to mellow out the flavor. You can also soak the sliced red onion in cold water for about 10 minutes to further reduce its sharpness.
5. Peel, seed, and dice the cucumber. Removing the seeds helps to prevent the salad from becoming watery.
6. Dice the salami. I like to use a good quality Italian salami for the best flavor. You can also use pepperoni or ham if you prefer.
7. Cube the provolone cheese. Provolone adds a nice creamy and slightly tangy flavor to the salad. You can also use mozzarella or another Italian cheese.
8. Chop the fresh parsley. Fresh parsley adds a bright and herbaceous flavor to the salad.

Assembling the Italian Pasta Salad

1. In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, sliced black olives, diced green bell pepper, thinly sliced red onion, diced cucumber, diced salami, and cubed provolone cheese. This is where the magic happens!
2. Pour the prepared dressing over the pasta and vegetables.
3. Gently toss everything together until well coated. Be careful not to overmix, as this can make the pasta mushy.
4. Add the chopped fresh parsley.
5. Season with salt to taste. Remember that the Italian dressing and salami already contain salt, so start with a small amount and add more as needed.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This is a crucial step! The salad tastes even better after it’s been chilled.
7. Before serving, give the salad another gentle toss.
8. Serve chilled and enjoy!

Tips and Variations

• Add more vegetables: Feel free to add other vegetables to the salad, such as artichoke hearts, roasted red peppers, or sun-dried tomatoes.
• Use different cheeses: Instead of provolone, try using mozzarella, feta, or Parmesan cheese.
• Add protein: You can add grilled chicken, shrimp, or chickpeas to make the salad more substantial.
• Make it vegetarian: Omit the salami and add more vegetables or chickpeas to make it vegetarian.
• Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Make it ahead of time: This salad can be made up to 24 hours in advance. Just be sure to store it in the refrigerator.
• Adjust the dressing: If you prefer a less tangy salad, reduce the amount of red wine vinegar in the dressing.
• Use gluten-free pasta: If you’re gluten-free, you can use gluten-free pasta. Just be sure to cook it according to the package directions.
• Add a squeeze of lemon juice: A squeeze of fresh lemon juice can brighten up the flavors of the salad.
• Garnish with fresh basil: Garnish the salad with fresh basil leaves for a pop of color and flavor.

Serving Suggestions

Italian pasta salad is a versatile dish that can be served as a side dish, a main course, or a potluck dish. It’s perfect for picnics, barbecues, and summer gatherings. You can serve it with grilled chicken, fish, or vegetables. It also pairs well with sandwiches and wraps.

Storage Instructions

Store leftover Italian pasta salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing over time, so you may need to add a little more dressing before serving.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Fat: 20-30 grams
• Saturated Fat: 5-10 grams
• Cholesterol: 30-50 milligrams
• Sodium: 500-800 milligrams
• Carbohydrates: 40-50 grams
• Fiber: 2-4 grams
• Sugar: 5-10 grams
• Protein: 10-15 grams

Enjoy your delicious and easy-to-make Italian Pasta Salad! I hope you love it as much as I do!

Conclusion:

This Italian Pasta Salad isn’t just another recipe; it’s a vibrant celebration of flavors and textures that will quickly become a staple in your kitchen. From the perfectly al dente pasta to the burst of fresh vegetables and the tangy, herbaceous dressing, every bite is a delightful experience. I truly believe this recipe is a must-try because it’s incredibly versatile, easy to make, and always a crowd-pleaser. It’s the kind of dish that gets better as it sits, allowing the flavors to meld together beautifully.

Think of it as your go-to for potlucks, picnics, or even a quick and satisfying weeknight dinner. It’s also a fantastic make-ahead option, freeing up your time when you’re entertaining. The bright colors and fresh ingredients make it visually appealing, and the taste? Well, that speaks for itself!

But the beauty of this Italian Pasta Salad lies in its adaptability. Feel free to experiment with different ingredients to suit your taste preferences. Not a fan of black olives? Swap them out for green olives or sun-dried tomatoes. Want to add a little protein? Grilled chicken, salami, or even chickpeas would be fantastic additions. For a vegetarian twist, consider adding marinated artichoke hearts or roasted red peppers.

Here are a few serving suggestions to get you started:

* As a Side Dish: Pair it with grilled chicken, fish, or steak for a complete and balanced meal. It’s also a wonderful accompaniment to sandwiches and burgers.
* As a Main Course: Add some grilled shrimp or Italian sausage to transform it into a hearty and satisfying main course.
* For a Picnic: Pack it in a container with a tight-fitting lid and take it to your next picnic or outdoor gathering. It travels well and stays fresh for hours.
* For a Potluck: This salad is always a hit at potlucks! Its vibrant colors and delicious flavors are sure to impress your friends and family.
* Spice it Up: Add a pinch of red pepper flakes to the dressing for a little kick.
* Cheese Please: Crumble some feta cheese or goat cheese on top for an extra layer of flavor.
* Herb Heaven: Experiment with different fresh herbs like basil, oregano, or parsley to customize the flavor profile.

I’m confident that you’ll love this recipe as much as I do. It’s a simple yet elegant dish that’s perfect for any occasion. The key is to use high-quality ingredients and to not be afraid to experiment with different flavors and textures.

So, what are you waiting for? Grab your ingredients, put on some Italian music, and get ready to create a culinary masterpiece! I’m so excited for you to try this Italian Pasta Salad.

And most importantly, I’d love to hear about your experience! Did you make any modifications? What were your favorite additions? Share your photos and comments below. Let’s create a community of pasta salad enthusiasts! Your feedback is invaluable, and I can’t wait to see your delicious creations. Happy cooking!