Does the PERFECT Pasta Salad Exist? | EASY Pasta Salad Recipe


Check out this AMAZING pasta salad recipe I put together for you! It’s my version of a classic Italian pasta salad and I hope you make it and find out it’s the best Italian pasta salad EVER!


• ½ medium red onion, small dice

• ½ green bell pepper, small dice
• 2 celery ribs, small dice

• 1 large carrot, shredded

• 12oz jar roasted red peppers, drained and small dice

• 12oz jar marinated mushrooms, drained and halved
• 6oz can black olives, drained and sliced

• 15.5oz can red kidney beans, rinsed and drained
• 7oz sun dried tomatoes, thinly sliced

• 4oz sliced salami, thinly sliced
• 8oz cherry size mozzarella balls, halved
• ¼ cup fresh parsley, finely chopped
• 1 lb dried farfalle pasta


• ¼ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 3 tbsp Dijon mustard

• 2 tbsp honey
• 1 lemon, juiced
• 2 tsp Chef Ange Base Seasoning –
• 1 tsp Italian Seasoning

1. Prep all ingredients according to Ingredient List
2. Cook dried pasta in boiling salted water according to ingredient list. Drain and cool after al dente.
3. In a small bowl, whisk together Vinaigrette ingredients
4. In a large bowl, mix together prepped ingredients, cooked and cooled pasta, and mixed vinaigrette ingredients until fully mixed.
5. Store in fridge for a few hours to overnight. Sprinkle with a pinch of fresh chopped parsley to garnish before serving.

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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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  1. I love these kind of recipes because they’re so customizable. I make mine with thin sliced pepperoni, slightly crispy, and diced tricolor sweet peppers, red onion,, and tricolor rotini. Top with freshly grated Parmesan cheese and mix well. If I have time, I make a vinaigrette dressing. If not, I use a locally sourced marinade called Garlic Expression’s. One thing to keep in mind is to make extra dressing, because if there’s any salad left for the next day, the pasta absorbs the dressing and it might be a little bit too dry.