The Italian Grinder Pasta Salad with Chili Crisp is a vibrant twist on the traditional pasta salad, blending Italian flavors with a delightful crunch. This dish features the boldness of chili crisp, creating a flavor-packed experience that's perfect for summer gatherings, picnics, or quick lunch ideas.
Ingredients
Scale:
8 ounces of rotini or fusilli pasta
1 cup of cherry tomatoes, halved
1/2 cup of black olives, sliced
1/2 cup of sweet bell peppers, diced
1/4 cup of red onion, finely chopped
1/2 cup of olive oil
1/4 cup of red wine vinegar
2 tablespoons of Italian seasoning
Salt and pepper to taste
1/4 cup of freshly grated Parmesan cheese
2 tablespoons of homemade chili crisp (or store-bought)
Fresh basil or parsley for garnish
Instructions
Cook the rotini or fusilli pasta according to the package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black olives, diced bell peppers, and red onion. Toss gently to distribute them evenly.
In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
Pour the dressing over the pasta salad mixture and toss gently to combine.
Stir in the Parmesan cheese and chili crisp until evenly distributed.
Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Before serving, give the salad a gentle toss and garnish with fresh basil or parsley.
