Description
A traditional Italian pasta salad combining rotini pasta, fresh vegetables, cheeses, and cured meats with a zesty homemade dressing. This recipe is well-suited for family dinners, picnics, and potlucks.
Ingredients
Scale
- 1 lb rotini pasta
- 1 pint cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1/2 red onion (finely chopped)
- 8 oz fresh mozzarella cheese (cubed or as pearls)
- 6 oz salami (diced or sliced)
- 1 cup pitted black olives (sliced)
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup fresh parsley (chopped)
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1-2 tbsp pepperoncini (sliced)
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Add 1 lb rotini pasta and cook until al dente.
- Reserve 1/2 cup of the pasta water, then drain the pasta.
Cool the Pasta
- Drizzle the hot pasta with a small amount of olive oil.
- Spread the pasta out on a tray to cool to room temperature.
Assemble the Salad
- In a large bowl, combine the cooled pasta with:
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 8 oz fresh mozzarella cheese, cubed or as pearls
- 6 oz salami, diced or sliced
- 1 cup pitted black olives, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1-2 tbsp pepperoncini, sliced
Prepare the Dressing
- In a small bowl, whisk together:
- 3/4 cup olive oil
- 1/4 cup red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 minced garlic cloves
- Season the dressing with salt and pepper to taste.
Combine and Toss
- Pour the dressing over the salad ingredients.
- Gently toss the salad until everything is evenly coated.
- If needed, add a bit of the reserved pasta water to help distribute the dressing.
Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Notes
Do not rinse the pasta after draining so that the natural starches remain to help the dressing stick.
Taste the dressing before combining it with the salad; adjust the salt and pepper as needed.
Allow the salad to chill for at least 30 minutes in the refrigerator to let the flavors develop.
If preparing the salad ahead of time, stir it well before serving and check if a bit of extra dressing or reserved pasta water is needed.
Feel free to add extra herbs or a small amount of red pepper flakes to suit your personal taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Snack
- Cuisine: Italian
Nutrition
- Calories: 370