Bank Holiday DeliStyle Pasta Salad with LemonHerb Vinaigrette

Bank Holiday Lemon Herb Pasta Salad

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:10 servings

Ingredients:

• 400 g Dried Short Pasta (Rotini, Fusilli, or Farfalle)
• 2 litres Water
• 1 Tablespoon Coarse Sea Salt (for boiling)
• 120 ml Extra Virgin Olive Oil
• 60 ml Red Wine Vinegar
• 30 ml Fresh Lemon Juice
• 1 Tablespoon Dijon Mustard
• 2 cloves Garlic, finely minced or grated
• 1 teaspoon Dried Oregano
• ½ teaspoon Granulated Sugar or Honey
• ½ teaspoon Coarse Sea Salt (for dressing)
• ¼ teaspoon Freshly Ground Black Pepper
• 1 cup Salami or Pepperoni, diced into ¼-inch cubes
• 1 cup Cherry Tomatoes, halved or quartered
• 1 large Cucumber, seeded and diced
• 1 Red Bell Pepper, diced
• ½ medium Red Onion, very thinly sliced
• 1 cup Mozzarella Pearls (Bocconcini) or cubed Feta cheese, drained
• ¼ cup Fresh Parsley, chopped

Instructions:

• Bring the salted water to a rolling boil. Add the pasta and cook until perfectly al dente (usually 1 2 minutes less than the package directions). Drain the pasta immediately in a colander. Crucially: Rinse the hot pasta thoroughly under cold running water to stop the cooking process and remove excess starch. Drain well.
• In a small bowl, combine the red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, sugar, salt, and pepper. Whisk thoroughly. Slowly drizzle in the olive oil while continuously whisking until the mixture emulsifies and thickens slightly.
• Dice all vegetables, meat, and cheese uniformly. In the large mixing bowl, combine the drained, cooled pasta and the thinly sliced red onion. Pour about two-thirds of the prepared vinaigrette over the pasta and onion mixture. Toss gently to coat.
• Add the diced salami/pepperoni, cherry tomatoes, cucumber, and bell pepper to the pasta mixture. Pour in the remaining vinaigrette. Toss again until everything is evenly dressed. Cover the bowl tightly and refrigerate for a minimum of 60 minutes, or ideally 2 hours.
• Just before serving, remove the salad from the fridge. Taste and adjust seasoning or moisture level if needed. Gently fold in the mozzarella pearls (or cubed feta) and the fresh parsley. Give it one final, careful toss and serve immediately.

Nutrition Facts

Calories	714 kcal
Protein	8.2 g
Fat	10.3 g
Carbs	44.4 g
Fiber	11.5 g
Sodium	8212 mg

Recipe Info

Category	Side Dish
Cuisine	Italian

Why This Robust Pasta Salad Is The Ultimate Crowd Pleaser

This isn't merely a side dish; it’s the undisputed, vibrant centrepiece of any picnic or barbecue. A truly great Pasta Salad rises above the standard potluck fare by achieving perfect balance a savoury, bright profile that never feels heavy or oily.

We’ve meticulously crafted this version to be a Bank Holiday favourite, leveraging premium ingredients and precise technique to guarantee a flavourful, textural masterpiece that improves with time. This commitment to quality is why we confidently call it the Best Pasta Salad .

Texture Mastery: Achieving the Perfect Bite Every Time

The success of any cold salad hinges on texture, and that starts with the pasta itself. We utilize 400 grams of short, sturdy shapes like Rotini, Fusilli, or Farfalle. These spirals and twists are essential vessels, designed specifically to capture and hold the vibrant vinaigrette and diced elements in every single bite.

The key mandate here is the al dente cooking method: boiling the pasta in heavily salted water for 1– 2 minutes less than the package recommends, ensuring it retains a satisfying bite and doesn't dissolve into a sad, soft clump after chilling.

The Critical Difference: Moving Beyond Gloopy Mayonnaise

When people think of inferior versions, they often picture a heavy, cloying concoction bound by an excess of mayonnaise. Our recipe skips that dated approach entirely. Instead of a thick, Creamy Pasta Salad , we rely on a bright, emufied lemon herb vinaigrette.

This deli style approach not only keeps the dish refreshingly light but also allows the individual flavours of the cured meats (salami/pepperoni), crisp vegetables, and sharp cheese to shine through. This transition is what makes this Pasta Salad Recipe Easy to digest and incredibly addictive.

The Inspiration Behind This Bright Deli Style Profile

The profile for this specific recipe takes its cue directly from the finest Italian delis robust, tangy, savory, and colourful. The sharpness of the red wine vinegar and lemon juice cuts through the richness of the 1 cup of diced cured meat, while elements like mozzarella pearls, or the optional but delightful substitution of Pasta Salad with Feta , add necessary salinity and richness.

It is designed as a make ahead champion, meaning that the full 1 hour minimum chilling time is not just advised, but mandatory for the vinaigrette to fully infuse the pasta and vegetables, delivering maximum depth of flavour when it hits the table.

Essential Elements for the Bank Holiday Best Recipe

To achieve this vibrant profile, precision is paramount, particularly in the dressing. This Classic Pasta Salad recipe is built around a handful of high impact ingredients ensuring maximum savoury enjoyment.

We start with 400 grams of short pasta and combine that with a generous 1 cup of diced cured meat (salami or pepperoni) and a colourful selection of fresh produce, including halved cherry tomatoes, diced cucumber, and crisp red bell pepper.

The yield is substantial, offering 8 10 generous side servings, making it perfect for feeding a crowd. While the active prep time is just 20 minutes, the required 60-minute chilling period dictates the total completion time of approximately 1 hour and 32 minutes, reinforcing its brilliance as a dish prepared well in advance.

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Crafting the Bright, Zesty Lemon Herb Vinaigrette

The vinaigrette is the heart and soul of this dish, providing the necessary lift and acidity to balance the other robust mix-ins. Our specific formulation is a punchy, zesty combination of olive oil, vinegar, and fresh aromatics, ensuring every component is coated beautifully without being left heavy.

Choosing Your Vessel: The Ideal Pasta Shape for Maximum Flavor Pickup

As mentioned, short, textured pasta is the non-negotiable foundation. We use 400 grams of dried Rotini or Fusilli because their deep grooves provide superior surface area. When the pasta is properly cooked al dente and shocked cold, its rough surface accepts and holds the dressing much better than smooth, longer shapes, ensuring that the dressing doesn't simply pool at the bottom of the bowl.

Pantry Staples and Fresh Add-Ins: Building the Savory Base

Beyond the pasta, the structural integrity of the salad comes from the complementary ingredients. We utilize 1 cup of halved cherry tomatoes and a large, seeded cucumber diced into manageable pieces for a refreshing, watery crunch.

The sharp, thinly sliced half a red onion provides essential punch, which is wonderfully mellowed by the early exposure to the acidic dressing. Finally, the inclusion of 1 cup of creamy mozzarella pearls (Bocconcini) or cubed Feta offers that characteristic salty tang that defines great deli style salads.

The Perfect Oil-to-Acid Ratio for Coating, Not Drowning

The secret to a flawless Pasta Salad Dressing Recipe is achieving a stable emuon with the right acidity level. We blend 120 ml (½ cup) of quality Extra Virgin Olive Oil with a potent mix of 60 ml (¼ cup) Red Wine Vinegar and 30 ml (2 tablespoons) of fresh Lemon Juice.

The emuon is achieved by incorporating 1 tablespoon of pungent Dijon mustard and two cloves of finely minced garlic, along with dried oregano, salt, and pepper. A small half teaspoon of sugar or honey is added to temper the sharpness of the vinegar and lift the overall flavour profile, ensuring the dressing is assertive enough to stand up to the chilling process.

Tools of the Trade: Essential Equipment for Preparation

Preparing this recipe requires only standard kitchen implements, emphasizing its accessibility. You will need a large stock pot capable of holding 2 litres of water for boiling the pasta, a sturdy colander for draining, and a sharp knife and cutting board for uniform dicing.

Crucially, ensure you have the largest mixing bowl available, as it is vital to allow ample space for gentle, even tossing without crushing the delicate ingredients. A small whisk is also necessary for achieving the perfect vinaigrette emuon.

Step-by-Step Method for Assembly and Flavor Infusion

The assembly process is designed to maximize flavour absorption at every stage, turning simple components into a cohesive, delicious dish.

The Al Dente Mandate: Cooking and Shocking the Pasta

The process begins by bringing 2 litres of salted water to a rolling boil. Add the 400g of pasta and cook precisely until it exhibits that slight resistance required for al dente texture.

The immediate next step is non-negotiable: the hot pasta must be drained and thoroughly rinsed under cold running water. This rapid cooling halts the cooking process, locks in the texture, and washes away excess starch, which would otherwise lead to clumping and interfere with the dressing absorption.

Marinating the Mix-Ins: Boosting Depth Before Combining

Once the pasta is completely cooled and well drained, transfer it to your large mixing bowl along with the thinly sliced red onion. Next, pour approximately two-thirds of the prepared lemon herb vinaigrette over this base. Toss this combination gently until the pasta is fully coated.

This early dressing step is critical, allowing the pasta to immediately begin soaking up the potent flavours while the acidity simultaneously starts to mellow the sharpness of the red onion.

Tossing for Texture: The Gentle Art of Final Assembly

After the initial marinade, add the diced salami or pepperoni, cherry tomatoes, cucumber, and bell pepper to the bowl. Now, pour over the remaining vinaigrette. Using a light hand or spatula, toss the mixture thoroughly but gently, ensuring the dressing touches every surface without breaking down the fresh vegetables.

This guarantees even distribution of the savoury and acidic notes throughout the dish.

The Crucial Resting Period: Why Chilling is Non-Negotiable

With everything coated, the salad must now be tightly covered and refrigerated. A minimum of 60 minutes is required, but ideally, aim for 2 hours.

This chilling phase is where the magic happens; the pasta and vegetables "drink up" the dressing, intensifying the savory depth and allowing the herbs and garlic to truly permeate the salad.

Just before serving, remove the salad, gently fold in the remaining components the mozzarella pearls or cubed feta and the fresh chopped parsley to preserve their clean look and texture, and give it one final, careful toss.

Expert Tips and Troubleshooting for Ultimate Pasta Salad Success

Mastering cold salads involves understanding how ingredients behave once chilled. These final insights ensure your dish remains vibrant from the first serve to the last scoop.

Reviving Leftovers: How to Freshen Up Pasta Salad Overnight

It is common for refrigerated Pasta Salad to appear dry the next day, as the starch particles continue to absorb moisture. To revive it, simply remove it from the fridge 20 minutes before serving.

If it looks thirsty, toss it gently with a splash more olive oil and a squeeze of fresh lemon juice. Never add extra salt at this stage, as the existing ingredients (salami, cheese, dressing) will be concentrated.

Scaling Up: Adjusting Quantities for Large Gatherings

The beauty of this recipe is its straightforward scaling potential. Because it is highly structured, you can easily double the quantities to serve 16 to 20 people without altering the fundamental oil-to-acid ratio.

Just ensure you utilize a bowl massive enough to accommodate the bulk and maintain gentle tossing, and remember to increase your chilling time slightly if the batch is significantly larger. These simple Pasta Salad Ideas work seamlessly for any function.

Flavor Twists: Creative Variations on This Classic Italian Pasta Salad

While the core recipe is a winner, it serves as a fantastic foundation for experimentation. For a Mediterranean spin, pivot to a Greek style version by swapping the salami for Kalamata olives and capers, replacing mozzarella with extra Feta , and adding sun-dried tomatoes and dill.

Alternatively, replace the entire vinaigrette with 1 cup of fresh basil pesto for a deeply aromatic and rich Pesto Power salad, requiring only a slight squeeze of fresh lemon to balance.

Nutritional Information and Smart Serving Suggestions

This recipe yields a substantial and satisfying side, clocking in at approximately 410 kcal per serving (based on 8 servings with salami and olive oil), providing a great source of protein (18g) and healthy unsaturated fats (25g). It is the perfect accompaniment to the main event at any gathering.

Serve it alongside charred halloumi skewers or perfectly grilled pulled pork at a barbecue. For drink pairings, the bright acidity of the vinaigrette is beautifully matched by a crisp, dry white wine like Sauvignon Blanc or a chilled, high quality craft lager.