Imagine a bowl bursting with vibrant colors and bold flavors, perfect for sunny picnics or a light, refreshing lunch. This Zesty Italian Pasta Salad combines chewy pasta spirals with creamy mozzarella and savory salami, layered with fresh veggies and a tangy-herb dressing that awakens your taste buds with every bite.
The balanced mix of textures and tastes makes it a versatile dish that pleases crowds and keeps well, ideal for preparing ahead or taking on the go. It’s a delightful celebration of classic Italian ingredients with a zestful twist.
- Combines hearty pasta and savory meats with fresh, crisp vegetables for a satisfying meal.
- Easy to prepare ahead and perfect for gatherings, potlucks, or a quick lunch.
- The tangy, herb-infused dressing ties all ingredients together creating a refreshing flavor profile.
Ingredients
- Rotini pasta (450 g): Spiral-shaped pasta whose ridges perfectly hold the zesty dressing for maximum flavor in every bite.
- Fresh mozzarella (225 g): Soft, creamy cheese cut into bite-sized pearls or pieces adding a mild, milky texture.
- Salami or summer sausage (225–250 g): Sliced cured meat providing a savory, slightly spicy depth to the salad.
- Black olives (150 g): Pitted and sliced, offering a briny, earthy contrast to other ingredients.
- Red onion (½, finely diced): Adds sharpness and a touch of crunch, balancing the richness of mozzarella and meat.
- Cherry tomatoes (250–300 g): Halved for juicy bursts of sweetness and vibrant color.
- Fresh parsley (2 tablespoons): Chopped to bring a fresh, grassy note and brighten flavors.
- Parmesan cheese (50 g): Finely grated to add a nutty, salty accent enhancing the overall complexity.
- Optional pepperoncinis (sliced): For an optional tangy and mildly spicy kick, perfect for those who love a bit of heat.
- Olive oil (¾ cup): The dressing’s base oil which carries the herbal notes and adds richness.
- Red wine vinegar (¼ cup): Delivers a balanced acidity that lifts and ties the dressing ingredients together.
- Dried parsley flakes (2 teaspoons): Adds earthy herb flavor complementing the fresh parsley and dressing.
- Dried minced onion (2 teaspoons): Provides savory depth; can be replaced with finely chopped fresh onion.
- Fresh lemon juice (2 teaspoons): Brightens and sharpens the dressing’s tang, enhancing freshness.
- Dried basil (1 teaspoon): Introduces subtle floral and sweet herb notes.
- Dried oregano (1 teaspoon): Adds a warm, slightly pungent Italian herb aroma.
- Garlic salt (1 teaspoon): Combines savory garlic with saltiness, boosting overall flavor.
- Granulated sugar (1 teaspoon): Balances acidity, smoothing the dressing for a harmonious taste.
- Freshly ground black pepper (¼ teaspoon): Provides mild heat and aromatic spice to the dressing.
Instructions
- Cook the Pasta to Al Dente
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Bring a large pot of salted water to a boil, then add the rotini and cook until al dente—firm to the bite yet fully cooked. Once done, drain the pasta and rinse under cold water to halt cooking and cool it rapidly. Spreading the pasta out helps it cool evenly and prevents sticking. Properly cooled pasta ensures the salad stays vibrant and avoids mushiness.
- Prepare the Tangy Herb Dressing
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In a bowl or jar, whisk together olive oil, red wine vinegar, dried parsley flakes, dried minced onion (or fresh onion), fresh lemon juice, dried basil, dried oregano, garlic salt, sugar, and freshly ground black pepper. Whisk until the mixture is well combined and slightly emulsified. This dressing’s balanced acidity and herbaceous flavors are key to bringing the salad together with brightness and depth.
- Toss Pasta with Half the Dressing
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Place the cooled pasta into a large mixing bowl and pour about half of the prepared dressing over it. Toss gently to coat the pasta evenly, allowing it to absorb some of the flavorful dressing base before adding the other ingredients. This step helps infuse the pasta with taste, preventing the salad from feeling dry.
- Add the Fresh and Savory Mix-ins
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Incorporate the fresh mozzarella pieces, sliced salami or pepperoni, sliced black olives, finely diced red onion, halved cherry tomatoes, chopped parsley, grated Parmesan, and optional sliced pepperoncinis. These varied textures and flavors—from creamy cheese to salty meats and crisp vegetables—create a satisfying balance and complexity in the salad.
- Coat the Salad with Remaining Dressing
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Pour the rest of the dressing over the combined ingredients and gently toss everything together until all components are evenly coated and glossy. This ensures every bite is infused with the vibrant, tangy-herb flavor and that the salad remains moist and flavorful.
- Refrigerate to Enhance Flavors
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Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Allowing the salad to chill enables the flavors to meld and intensify, resulting in a more harmonious and delicious dish.
- Serve with Optional Garnishes
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Serve the pasta salad chilled or slightly cool, garnished with additional fresh parsley or a drizzle of olive oil for an extra layer of freshness and shine. It pairs beautifully with grilled meats, crusty bread, or on its own as a light meal.
- This pasta salad keeps well refrigerated for up to 4–5 days; flavors improve after chilling.
- Use short pasta shapes with ridges or twists to hold dressing best, like rotini, fusilli, or penne.
- Adjust the spice level with pepperoncinis or skip for a milder version perfect for all palates.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to five days. Before serving again, give it a gentle stir and add a splash of olive oil or extra dressing if it appears dry to refresh the flavors and texture.
Serving Suggestions
This pasta salad shines as a vibrant side dish alongside grilled chicken, fish, or steak. It’s also perfect for picnics, potlucks, or a satisfying light lunch served with crusty bread or a green side salad.
- For a lighter protein option, replace salami with grilled chicken or turkey slices, or omit meat altogether for a vegetarian salad.
- Experiment with cheeses like cubed feta or goat cheese for unique flavor twists.
- Add crunch and freshness with extra veggies like diced cucumber, bell peppers, or artichoke hearts.
- For a vegan or dairy-free version, substitute plant-based cheese or omit cheese and boost protein by adding chickpeas or white beans.
FAQs
- Can I make this salad ahead of time?
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Yes, this pasta salad tastes even better after resting for a few hours or overnight as the flavors meld beautifully. Store it covered in the refrigerator.
- What pasta works best for this salad?
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Short pasta shapes with ridges like rotini, fusilli, penne, or farfalle hold onto the dressing well, ensuring every bite is flavorful.
- Can I substitute the meat?
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Absolutely! Use grilled chicken, turkey slices, or skip meat for a vegetarian option. The salad is versatile and adapts well.
- How can I make this salad vegan?
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Omit the cheeses or substitute with plant-based alternatives. Add protein-rich beans like chickpeas for added nutrition.
- Does the salad freeze well?
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Due to the fresh veggies and cheese, freezing is not recommended as texture and flavor could change unfavorably.
- Can I adjust the dressing flavors?
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Yes, feel free to increase lemon juice for more tang or add more sugar to balance acidity as you prefer.
- What can I add for extra crunch?
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Diced cucumber, bell peppers, or toasted nuts can add a refreshing crunch and enhance textural variety.
Zesty Italian Pasta Salad
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.
