Zesty Italian Pasta Salad
A flavorful pasta salad featuring rotini, fresh mozzarella, savory salami, and fresh veggies tossed in a tangy herb dressing. Perfect for picnics, side dishes, or light lunches.
Equipment
- 1 pot for boiling pasta
- 1 large mixing bowl
- 1 bowl or jar for dressing preparation
Ingredients
- 1 lb rotini pasta or fusilli, penne, farfalle
- 8 oz fresh mozzarella pearl-sized or chopped
- 8 to 9 oz salami pepperoni, or summer sausage, sliced or chopped
- 5 oz black olives pitted and sliced
- 1/2 red onion finely diced
- 10 to 12 oz cherry tomatoes halved
- 2 tablespoons fresh parsley chopped
- 1/4 cup freshly grated Parmesan cheese
- Optional: sliced pepperoncinis or pickled peppers to taste
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried minced onion or finely chopped fresh onion
- 2 teaspoons fresh lemon juice or more to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt or garlic powder plus salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper or to taste
Instructions
- Cook the rotini or chosen pasta in salted boiling water until al dente, about 8-10 minutes.
- Drain pasta and rinse under cold water to stop cooking; spread out to cool completely.
- Whisk together olive oil, red wine vinegar, dried parsley, basil, oregano, dried onion (or fresh), lemon juice, garlic salt, sugar, and black pepper until emulsified.
- Place cooled pasta in a large mixing bowl and pour half the dressing over; toss well to coat and allow flavor absorption.
- Add mozzarella, salami, sliced olives, diced red onion, halved cherry tomatoes, chopped parsley, Parmesan cheese, and optional pepperoncinis to the bowl.
- Pour remaining dressing over the salad and toss gently until everything is evenly coated and glossy.
- Cover and refrigerate for at least one hour to let flavors meld.
- Serve chilled or slightly cool; garnish optionally with extra parsley or an olive oil drizzle.
Notes
- Use any short pasta shape with ridges to hold dressing well.
- Substitute salami with grilled chicken or omit for vegetarian salad.
- Swap mozzarella for feta or goat cheese for different flavors.
- Add diced cucumber or bell peppers for extra crunch.
- For vegan versions, replace cheese with plant-based options or add beans.
- Store covered in fridge up to 4-5 days; stir and add oil if dry before serving.