Laura’s California-Style Italian Pasta Salad
As seen on Good Day Sacramento – Inspired by summer days, fresh flavors, and all the little bites I love with a spritz in hand.
Serves: 8–10 as a side (perfect for warm-weather hosting!)
Ingredients:
1 (16 oz) box campanelle pasta
¾ cup diced smoked provolone (or your favorite aged local cheese)
½ cup shredded Parmigiano Reggiano
¾ cup thinly sliced Italian dry salami, cut into strips
¾ cup diced Persian cucumber (crisp and cool!)
¾ cup chopped Castelvetrano olives
½ cup chopped pepperoncini (for a subtle tang)
½ cup chopped roasted red peppers
¼ cup freshly torn basil leaves
Dressing
⅓ cup extra virgin olive oil
3 tbsp balsamic vinegar
3 tbsp mayo (for that creamy balance)
1 tbsp Italian seasoning
Squeeze of fresh California lemon juice
Salt & pepper, to taste
Instructions:
Bring a large pot of salted water to a boil and cook pasta until al dente (8–10 minutes). Drain and rinse under cold water to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, mayo, lemon, Italian seasoning, salt and pepper until creamy.
In a large serving bowl, add pasta, cheeses, salami, cucumber, olives, pepperoncini, and red peppers. Pour dressing over the top and toss gently to coat.
Garnish with fresh basil and adjust salt and pepper to taste.
Laura’s Tip:
Refrigerate it for a few hours before serving and refresh with a drizzle of dressing and extra basil. This is a go-to dish for backyard get-togethers, picnics, or make-ahead summer dinners.