Easy Italian Pasta Salad

This is one of those easy, throw-it-together pasta salads that I make with whatever I have in the fridge. It’s perfect for summer BBQs, parties, meal prep, or as an easy side dish for dinner. The best part is that you really can’t mess it up—use this recipe as your base and add whatever veggies, cheese, or extras you have on hand!

Ingredients

• 2 boxes fusilli pasta, or pasta of choice

• ½ red onion, chopped

• ½ block Monterey Jack cheese, cut into cubes

• ½ block cheddar cheese, cut into cubes

• Salami, cut into bite-sized pieces

• ½ cucumber, chopped

• All-purpose seasoning, to taste- i use this one!

• Italian dressing, to taste- this is the one i use!

Optional Add-Ins

Depending on what I have in my fridge or pantry, I’ll also throw in:

• Garbanzo beans, drained and rinsed

• Olives

• Cherry or grape tomatoes, halved

• Green onion, chopped

• Mozzarella balls

• Chicken

Feel free to add whatever else sounds good. This is definitely a use-what-you-have kind of recipe!

Directions

1. Cook the pasta according to the package directions until al dente. Drain and allow it to cool completely.

2. Transfer the cooled pasta to a large bowl.

3. Add the red onion, Monterey Jack, cheddar, salami, cucumber, and any additional mix-ins you're using.

4. Sprinkle with your favorite all-purpose seasoning and toss everything together.

5. Cover and refrigerate until you're ready to serve.

6. Right before serving, add the Italian dressing and toss until everything is well coated. Start with a little and add more as needed.

My Tip

I always wait to add the Italian dressing until right before we're ready to eat. This keeps the pasta from soaking up all of the dressing while it sits and helps everything taste fresh.

This is also one of those recipes that doesn't need to be exact. Add more cheese, toss in leftover veggies, swap the type of pasta, or use whatever you already have in your fridge. Make it your own!