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Italian pasta salad
Italian Pasta Salad
Prep Time
10 mins
Cook Time
8 mins
Total Time
2 hrs 18 mins
Course: Side Dish
Servings: 14
Author: Jeanie and Lulu's Kitchen
For the pasta salad
  • 1 1/2 pounds elbow macaroni (or any short dry pasta you have)
  • 1 whole red onion peeled and roughly chopped
  • 5 large tomatoes roughly chopped
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup toasted pine nuts
  • 12 whole Fresh basil leaves cut into chiffonade
For the dressing
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 whole lemon juiced
  • 1/2 teaspoon minced garlic
  • 1 large pinch kosher salt
  • 1 large pinch dried basil leaves
  • 1 large pinch dried parsley leaves
  1. Get a large pot of salted water on the stove and bring it to a boil. When it's ready cook the pasta until just tender, about 8 minutes. Drain it and rinse it right away in cold water.
  2. While that all happens, gather your prepped salad ingredients to have them ready. In a bowl, combine the mustard, honey, lemon, garlic, salt, dried basil and dried parsley for the dressing. Thoroughly stir it together.
  3. In a very large bowl, combine the cooked pasta, chopped onion, chopped tomato, toasted pine nuts, parmesan cheese, basil chiffonade and the dressing. Give it a big old toss together to make sure everything is evenly coated in dressing.
  4. Transfer the Italian pasta salad into sealable containers. Let it chill and meld together for at least 2 hours, or up to a day before. Then you're ready to serve it!