Italian-Style Pasta Salad with Feta and Pine Nuts
Ingredients📝
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 garlic cloves, finely grated
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 pound dried pasta
8 ounces mozzarella pearls
6 ounces provolone cheese, diced
5 ounces cooked chicken sausage or turkey sausage, diced
2 cups cherry tomatoes, halved
1 cup red onion, thinly sliced
1/2 cup sliced pepperoncini
1 1/2 cups thinly sliced romaine lettuce
2 tablespoons fresh basil, sliced thin
1/4 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/3 cup toasted pine nuts
Instructions📍
1. Bring salted water to a boil and cook the pasta until tender. Drain and rinse briefly with cool water.
2. Place sliced onions in ice water for 10 minutes, then drain and pat dry.
3. Toast pine nuts in a dry skillet over medium-low heat until golden.
4. Whisk together mayonnaise, apple cider vinegar, garlic, oregano, black pepper, and red pepper flakes.
5. Prepare tomatoes, sausage, lettuce, basil, and cheeses.
6. Combine pasta with mozzarella, provolone, sausage, tomatoes, onions, pepperoncini, romaine, basil, Parmesan, feta, and pine nuts.
7. Pour dressing over the salad and toss gently until coated.
8. Refrigerate for at least 30 minutes before serving.
9. Stir gently and garnish with extra feta, basil, Parmesan, or pine nuts before serving.
Notes💡
Chill the salad before serving for the best flavor.
Reserve a little dressing if making ahead to refresh the salad later.
Rotini and campanelle work especially well for holding the creamy dressing.
Italian-style pasta salad is such a versatile dish that’s perfect for warm weather or anytime you want a light yet flavorful meal. When I make this pasta salad, I usually opt for rotini because its spirals hold onto the creamy dressing beautifully, ensuring every bite is packed with flavor. Toasting the pine nuts yourself adds a wonderful aroma and nutty crunch that really elevates the salad. One tip I've found helpful is soaking the thinly sliced red onions in ice water for about 10 minutes. It mellows their sharpness, giving a subtle sweetness that balances well with the tangy dressing. The dressing itself, made with mayonnaise, apple cider vinegar, garlic, and oregano, provides a creamy and slightly tangy coating that complements the mix of fresh veggies such as cherry tomatoes, pepperoncini, and romaine lettuce. In addition to chicken sausage, I’ve tried turkey sausage and even vegetarian sausage alternatives, and each adds its own unique twist to the salad. For a vegetarian option, you could leave out the sausage and toss in some grilled vegetables or extra mozzarella pearls. Don’t skip chilling the salad before serving — it really helps the flavors meld and the salad tastes so much better cold. If you’re making the salad ahead of time, reserve a bit of the dressing to toss in later for freshness. Finally, garnishing with extra crumbled feta, fresh basil, and a sprinkle of Parmesan cheese just before serving adds a beautiful finishing touch and bursts of flavor. This pasta salad is not only easy to make but also packs a delightful blend of textures and tastes, making it a crowd-pleaser at picnics, barbecues, or casual dinners.
