Description

This Italian Pasta Salad is the kind of colorful, chilled side dish I reach for when I want something bold, fresh, and guaranteed to disappear fast at a picnic, BBQ, or potluck. Tender rotini, juicy tomatoes, mozzarella, salami, crisp vegetables, and a zesty homemade Italian dressing all come together in one big bowl with layers of flavor in every bite. It is easy to make ahead, easy to scale up, and even better after it chills, which makes it one of my favorite pasta salad recipes for warm-weather gatherings and easy lunch ideas.

Ingredients

1 lb rotini pasta

1 1/2 cups cherry tomatoes, halved

1 cup cucumber, diced

1 red bell pepper, diced

1/2 cup red onion, thinly sliced

1/2 cup black olives, sliced

1/2 cup pepperoncini, sliced

1 cup mozzarella pearls

1 cup salami, chopped

1/4 cup grated Parmesan cheese

1/3 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley, chopped

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Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions.

2. Drain the pasta and rinse it under cold water until completely cool, then let it drain very well.

3. Transfer the cooled pasta to a large mixing bowl.

4. Add the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, pepperoncini, mozzarella pearls, salami, and Parmesan to the bowl.

5. In a separate bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, oregano, garlic powder, salt, and black pepper until fully emulsified.

6. Pour the dressing over the pasta salad and toss until every ingredient is evenly coated.

7. Add the chopped parsley and toss again to distribute it throughout the salad.

8. Taste and adjust salt or vinegar if needed.

9. Cover and refrigerate for at least 30 minutes before serving so the flavors can meld together.

Notes

Cook the pasta just to al dente because soft pasta turns mushy once it chills in the dressing.

Rinse the pasta under cold water only until it is cool, then drain it well so excess water does not dilute the dressing.

Cut the vegetables into small, even pieces so every bite feels balanced and easy to scoop.

Let the salad chill before serving because the flavor gets noticeably better after the ingredients sit together.

If the salad looks a little dry after refrigeration, stir in a small drizzle of olive oil or a splash of red wine vinegar right before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Method: Stovetop, Chilled
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 15g
Cholesterol: 25mg