Go Back
Italian Pasta Salad

Italian Pasta Salad

This easy Italian Pasta Salad recipe captures Mediterranean flavors with rotini pasta, fresh mozzarella, salami, and crisp vegetables in a zesty homemade dressing. It's perfect for picnics, potlucks, or make-ahead meals, and the flavors actually improve as the salad rests. The dish balances textures beautifully with spiral pasta that traps the dressing and fresh ingredients that create a symphony of tastes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound rotini pasta, uncooked
  • 8 ounces fresh mozzarella cheese pearls (or chopped into pieces if you can't find pearls)
  • 8 ounces salami, pepperoni, or beef summer sausage
  • 6 ounces black olives, pitted and sliced
  • 1/2 red onion, diced
  • 1 1/2 cups cherry tomatoes (224g), halved
  • 2 Tablespoons fresh chopped parsley
  • 1/2 cup freshly grated parmesan cheese (50g)
  • pepperoncinis, sliced (optional)
  • 3/4 cup olive oil (150g)
  • 1/4 cup red wine vinegar (58g)
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried minced onion
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon Dried oregano
  • 1 teaspoon garlic salt
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • large pot
  • colander
  • large bowl
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

Instructions
  1. Make the dressing by combining olive oil, red wine vinegar, lemon juice, and all dried herbs and seasonings in a jar or bowl. Shake or whisk until well combined, then refrigerate to let flavors develop.
  2. Cook rotini pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool pasta quickly.
  3. In a large bowl, combine cooled pasta with about half of the dressing and toss well to coat every spiral.
  4. Add remaining ingredients - mozzarella pearls, sliced salami, black olives, diced red onion, halved cherry tomatoes, fresh parsley, and grated Parmesan cheese.
  5. Pour remaining dressing over everything and toss gently but thoroughly. Add optional sliced pepperoncinis for extra tangy heat.
  6. Cover bowl and refrigerate for at least 1 hour before serving to allow flavors to develop and meld together.

Notes

Store dressing up to 2 weeks ahead. Salad improves with time - refrigerate 4-5 days. Let come to room temperature 15 minutes before serving. Toss with extra olive oil and vinegar if dry after refrigeration.