Zesty Italian Pasta Salad
A colorful Italian pasta salad blending savory salami, fresh mozzarella, crisp veggies, and tangy herb dressing, perfect for picnics, light lunches, or vibrant side dishes.
Equipment
- 1 large pot for boiling pasta
- 1 large mixing bowl
- 1 bowl or jar for whisking dressing
Ingredients
- 1 lb rotini or other short pasta fusilli, penne, farfalle
- 8 oz fresh mozzarella pearls or bite-size pieces
- 8-9 oz salami pepperoni, or summer sausage, sliced or chopped
- 5 oz black olives pitted and sliced
- 1/2 red onion finely diced
- 10-11 oz cherry tomatoes halved
- 2 tbsp fresh parsley chopped
- 1/4 cup freshly grated Parmesan cheese
- Optional: sliced pepperoncinis or pickled peppers
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp dried parsley flakes
- 2 tsp dried minced onion or fresh finely chopped onion
- 2 tsp fresh lemon juice or to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic salt
- 1 tsp granulated sugar
- 1/4 tsp freshly ground black pepper or to taste
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water to cool. Spread on a tray to speed cooling.
- Whisk together olive oil, red wine vinegar, dried herbs, minced onion, lemon juice, garlic salt, sugar, and pepper until emulsified.
- Place cooled pasta in a large bowl and toss with half the dressing to absorb flavor.
- Add mozzarella, salami, sliced olives, diced onion, cherry tomatoes, parsley, Parmesan, and pepperoncinis if using.
- Pour remaining dressing over the salad and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled or slightly cool, garnished with extra parsley or olive oil if desired.
Notes
- Use ridged pasta shapes to better hold the dressing.
- Substitute salami with grilled chicken or omit for vegetarian option.
- Try feta or goat cheese instead of mozzarella for flavor variation.
- Add extra veggies like cucumber or bell pepper for crunch.
- For vegan, omit cheese and add beans for protein.
- Store covered in refrigerator up to 4–5 days; stir and add dressing before serving again.