Description
This Italian Pasta Salad is a vibrant and fresh dish combining al dente rotini pasta with a colorful medley of vegetables, savory salami, fresh mozzarella, and a tangy homemade dressing. Perfect for a quick lunch or a crowd-pleasing side, this salad is easy to prepare in under 30 minutes and can be enjoyed chilled for optimal flavor.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup black olives, sliced
Cheese and Meat
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup grated Parmesan cheese
- ½ cup salami, diced (optional)
Dressing
- â…“ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Garnish
- ¼ cup fresh basil, chopped
Instructions
- Cook the Pasta: Boil the rotini pasta according to package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Mix the Salad: In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, red and yellow bell peppers, finely chopped red onion, sliced black olives, mozzarella pearls, grated Parmesan cheese, and diced salami if using. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until fully blended and emulsified to create the tangy dressing.
- Combine and Chill: Pour the dressing over the pasta salad and toss thoroughly to ensure all ingredients are evenly coated. Garnish with freshly chopped basil. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld perfectly.
Notes
- For a vegetarian version, simply omit the salami.
- Use gluten-free pasta to make this recipe gluten-free.
- The salad can be prepared a few hours ahead but avoid dressing it until just before serving if you prefer a fresher texture.
- Feel free to add other fresh veggies like artichokes or sun-dried tomatoes for variation.
- This salad keeps well in the fridge for up to 2 days.
