Description
This Italian pasta salad is fresh, flavorful, and foolproof. Made with rotini pasta, crisp vegetables, mozzarella, olives, salami, and a zesty Italian dressing, it’s the perfect make-ahead dish for potlucks, lunches, and summer dinners.
Ingredients
1 lb rotini or other short pasta
2 cups cherry tomatoes, halved
1 medium cucumber, chopped
1 large red bell pepper, diced
1/2 medium red onion, thinly sliced
1/2 cup sliced black olives or Kalamata olives
1 cup cubed salami or pepperoni
1 1/2 cups mozzarella balls, halved
1/3 cup fresh basil, chopped
For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon honey or sugar (optional)
Instructions
Bring a large pot of salted water to a boil.
Cook pasta until just al dente, according to package directions.
Drain and rinse briefly under cool water, then let it drain well.
In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, salt, pepper, and honey if using.
Place cooled pasta in a large bowl and toss with about two-thirds of the dressing.
Add cherry tomatoes, cucumber, bell pepper, red onion, olives, salami, and mozzarella.
Toss gently to combine.
Add chopped basil and the remaining dressing as needed.
Chill for 1 to 2 hours before serving for the best flavor.
Toss again before serving and garnish with extra basil if desired.
Notes
Use short ridged pasta like rotini, fusilli, or penne for best texture.
Cook pasta slightly firm so it holds up well after chilling.
Reserve a little extra dressing to refresh leftovers.
For a vegetarian version, skip the salami and add chickpeas or white beans.
Store in the fridge for up to 3 to 4 days.