Italian Pasta Salad was not always my favorite dish. Let me explain…
One of my favorite memories of spring and summer BBQs is the pasta salad. I was a very picky eater growing up, so my salad never came with olives or too many vibrant vegetables but hey, I still loved the flavor.
It wasn’t until I matured that I learned to appreciate how all the flavors played together so nicely in this cold pasta salad.
The olives, the crunch of the red onion with a tri-color rotini noodle and a hint of mozzarella cheese all swimming in an Italian vinaigrette makes each bite decadent and bursting with flavor.
This post has been sponsored by Unilever. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
You all know me by now and how I love to make easy recipes without compromising nutrition, quality or taste.
That’s why I’ve chosen to use Sir Kensington’s Pepperoncini Italian Vinaigrette for this recipe.
It’s a vibrant and herbaceous vinaigrette made with pepperoncini peppers, oregano, shallots and garlic. (Not to mention it is gluten free and sugar free!)
The recipe of the dressing calls for only 100% Sunflower oil and much like fine cooking oil, Sir Kensington’s houses their dressings in amber glasses to protect the oils for the cleanest and freshest taste.
One of my personal missions of Kroll’s Korner
is to rethink your favorite recipes and share them with my personal twist. To
reimagine food. To reignite the fire back in what we are consuming without
This mission aligns with the Sir Kensington’s
mission: “To reimagine ordinary and overlooked food with fearless integrity and
Don’t you just love that? You can learn more about Sir Kensington’s and where to buy this Pepperoncini Italian Vinaigrette on their website!
Ingredients you’ll need:
12 oz. tri-color rotini
Sir Kensington’s Pepperoncini Italian 8.45 fl. oz. bottle
2 cups halved cherry tomatoes (I LOVE cherry tomatoes so I include 2 cups, you may want less).
1 cup julienned summer sausage
½ cup pitted and sliced Greek olives
½ cup diced red onion
¼ cup shredded Parmesan
1 cup Mozzarella (balls or cubed)
Parsley for garnish
makes the BEST Italian Pasta Salad?
The Sir Kensington’s Pepperoncini Italian Vinaigrette sets this recipe apart from the rest. Aside from that, the perfect balance of mix ins and how long the dressing sits in the salad is key.
How to make it:
Bring a large pot of salted water to boil and
cook your rotini pasta until al dente. Typically, 7-9 minutes.
Drain your pasta and be sure to rinse with
cold water. This will help to stop the cooking process of the noodles and
prevent mushy noodles. Another reason to rinse is to remove some of the starch
which sometimes causes the noodles to stick together.
In a large bowl, combine the pasta with the
remaining ingredients. (Sir Kensington’s Pepperoncini Italian Vinaigrette last)
You can serve right away, but I always love
prepping this in advance, so the pasta salad has some time to sit in the fridge
to really soak up all of the flavors. Pasta salad will last in an airtight container
in the fridge for up to 3-4 days.
Pro tip: Having a party? Make it ahead to save time the day of the party! Use that extra time to socialize and be with your friends and family.
use Sir Kensington’s Vinaigrettesover any other dressing?
I’m so glad you are wondering! 😉
As some of you may know, I have been chosen to
be one out of ten Unilever Agents of Change for 2019!
But wait…what does that mean?
Over the next year, you will notice me incorporating
ingredients from Unilever brands into my recipes.
Unilever has created an Agents of Change
initiative and sought Registered Dietitians like me all around the U.S. who
together can create (and are creating) a healthier, more sustainable future.
One of the biggest goals of Kroll’s Korner is
to drive transformation change in how and what my community (and the world) is
eating through my recipes and as a dietitian. I am so thrilled to be a part of
this initiative and am excited to share my recipes using Unilever products with
As always, thank you for supporting the brands
I choose to collaborate with. I am very selective with that process and love
being transparent with you.
With that being said, this quick and easy salad will be your new favorite side dish this summer. You can customize it with any of your fresh garden vegetables growing like crazy!
I am a huge advocate for bulking up salads with more fresh vegetables! Enjoy!
8.45fl. oz.Sir Kensington's Pepperoncini Italian Vinaigrette bottle
2cupshalved cherry tomatoes (I LOVE cherry tomatoes so I include 2 cups, you may want less).
1 cupjulienned summer sausage
1/2cuppitted and sliced Greek olives
1/2cupdiced red onion
1cupMozzarella (balls or cubed)
Parsley for garnish
Prevent your screen from going dark
Bring a large pot of salted water to boil and cook your rotini pasta until al dente. Typically, 7-9 minutes. Drain your pasta and be sure to rinse with cold water.
In a large bowl, combine the pasta with the remaining ingredients. (Sir Kensington’s Pepperoncini Italian Vinaigrette last). You can serve right away, but I always love prepping this in advance, so the pasta salad has some time to sit in the fridge to really soak up all the flavors. Pasta salad will last in an airtight container in the fridge for up to 3-4 days. When ready to enjoy, garnish with fresh parsley and serve cold.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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