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This is your new potluck go-to! Italian pasta salad is the dish that no-one is expecting, or duplicating. Not only is it packed with pasta and an abundance of bright, fresh, and surprising ingredients (for a salad), it’s elevated with a homemade and zesty lemon and basil salad dressing. This bumper recipe comfortably serves eight.
Not so sure you want ‘surprising’ salad ingredients in your pasta dish? Play it safe with cool and creamy Green Goddess pasta salad.
I have to admit, since moving to the UK, I kind of miss a potluck. There is the large-scale gathering of all your family and friends in one place and, of course, plenty of food! But there are the intangible aspects too, like anticipation, surprise, and the tantalising nostalgia of traditional sweet and savoury favourites, all laid out on the longest table imaginable!
Potluck is just not a thing in the UK. Brits are vaguely aware of the concept thanks to American comedy movies where everyone brings exactly the same dish and claims it’s their great great grandmother’s recipe, but they don’t go in for it.
At all. Here’s how it works in the UK:
- You’re invited to a get-together over text message.
- You accept and offer “Can I bring anything?”
- The host responds: “Only if you want to!”
- Everyone brings crisps and a pot of hummus.
Potluck pasta salad
Well, whether you’re this side of the Atlantic or the other, this Mediterranean pasta salad is what you should be taking to your next potluck or UK-equivalent gathering. Why? Because:
- It’s better than sad crisps and hummus in every way possible (I don’t have time to list).
- It travels well (dress it at the destination) and holds its integrity while sat out.
- No-one else is bringing it, I bet!
But what makes it stand out from other four pasta salads that will inevitably be there? It’s catalogue of unusual salad ingredients!
This Mediterranean-inspired version includes:
- slivers of salty and peppery salami
- pickled and briny pepperoncini (a long, slender, green pickled pepper)
- buttery and mild cubes of provolone cheese
- firm, flavoursome, grilled baby zucchini in place of cucumber
- deliciously bitter Kalamata olives
And a slick Italian dressing…
Lemon basil salad dressing
I used a blender to whizz up the five-ingredient dressing in under two minutes. This fresh and zesty garlic vinaigrette lifts the saltier salad ingredients for a mouthwatering mouthful with each bite.
Once you’ve made this versatile dressing once, you’ll be adding it to all your salads and roasted vegetable sides. It goes especially well over tenderstem broccoli or tomatoes.
Recipe Tips
- Use robust lettuce leaves. Dainty and delicate ones are at risk of bruising.
- Grilled baby zucchini are firmer and more flavoursome than cucumbers.
- The Italian theme is really theming! But feel free to mix and match your deli meat and cheese for your personal favourites or what suits your budget best.
- I.e. swap provolone for mild cheddar.
- Pre-sliced salami offers the ideal wafer thin width.
- Use fresh ingredients in the Italian dressing for maximum zing-factor.
- Dried basil and garlic powder will work in a pinch though.
What goes with it
There’s really no telling what this potluck pasta salad could wind up sat beside! But if you’re in control, why not be strategic? Assign guests to a course and, if you’re really militant, share the suggested links to these Italian pasta salad-friendly, easily transportable dishes too!
Appetizers: Ricotta dip with cherry tomatoes, Prosciutto caprese bites, Italian charcuterie platter
Salads: Israeli chickpea salad, Rainbow Slaw, Dill potato salad
Mains: Buttermilk fried chicken, sausage rolls, bacon and stilton quiche
Sides: Fluffy focaccia, maple butter corn muffins, mac and cheese
Sweets: Strawberry cheesecake buns, lemon bars, chocolate chip and pistachio cookies
Storage and leftovers
This easy pasta salad recipe is loaded with some high-impact, highly-flavoured and fragranced ingredients, for example, shallots, salami, and pepperoncini.
Making this potluck pasta salad a day ahead, or storing leftovers, is inadvisable as these strong flavours will overpower the milder, less aggressive in the bowl. Eat on the day!
More salad recipes
- Mediterranean Tuna Pasta Salad Nicoise
- Green Goddess Pasta Salad
- Pasta Salad with Burrata and Lemon Basil Vinaigrette
- Healthy Tuna Salad Recipe (Italian Style)
Italian Pasta Salad
Ingredients
- 200g / 7 oz short pasta, cooked
- 2 small heads chicory (radicchio), core removed and sliced
- 8 baby zucchini , or 2 regular sized zucchini
- 200g / 7 oz cherry tomatoes
- 1 red pepper, sliced
- 125g / 4 oz provolone cheese, cubed (or mild cheddar UK)
- 10 slices salami, cut into strips
- 3-4 pepperoncini, sliced
- 10-15 kalamata olives, pitted and sliced
- 1 shallot, thinly sliced
for the lemon basil vinaigrette
- 10 leaves fresh basil, or 1/2 tsp dried basil
- 1 clove garlic, or 1/2 tsp garlic powder
- 1/2 lemon, zest or 2 tbsp white wine vinegar
- 1 1 lemon, juice only
- 6 tbsp This is an affiliate link.olive oil
- 1/2 tsp salt
Instructions
- Cook the pasta according to package instructions, drain and cool. Meanwhile cut the baby zucchini in half lengthwise and either grill or cook in a frying pan for 3 minutes one each side, cool and slice. (If using a regular size zucchini, cut it in 1 inch thick slices.)
- In a large salad bowl combine the sliced chicory, sliced red pepper, halved cherry tomatoes, cubed provolone cheese, sliced kalamata olives, salami slices cut into strips, sliced pepperoncini, and thinly sliced shallots, then add the cooled and sliced zucchini and pasta.
- In a mason jar combine the chopped fresh basil, lemon zest and juice, minced garlic, salt and olive oil. Cover with a lid and shake well till combined. Alternatively, you can make the dressing in a small blender like I did.
- Pour the dressing over the salad ingredients and toss to coat. Taste and season with salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
