Description
This Italian Pasta Salad is a fresh and flavorful dish perfect for any occasion. Combining al dente rotini pasta with a medley of vibrant vegetables, olives, mozzarella, and optional salami, all tossed in a tangy homemade dressing, it’s a colorful, easy-to-make salad that’s great for lunch, picnics, or potlucks.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup black olives, sliced
Cheese and Meat
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup grated Parmesan cheese
- ½ cup salami, diced (optional)
Dressing
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Garnish
- ¼ cup fresh basil, chopped
Instructions
- Cook the Pasta: Boil the rotini pasta according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
- Mix the Salad: In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red and yellow bell peppers, finely chopped red onion, sliced black olives, mozzarella pearls, grated Parmesan cheese, and diced salami if using. Toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until the dressing is well emulsified and flavorful.
- Combine and Chill: Pour the prepared dressing over the pasta salad and toss thoroughly to ensure everything is well coated. Garnish the salad with fresh chopped basil. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- For a vegetarian version, simply omit the salami.
- Make sure to rinse the pasta with cold water to prevent it from sticking and to cool it quickly for the salad.
- The salad can be prepared a few hours in advance and kept refrigerated.
- Use fresh herbs for the best flavor, but dried basil can be substituted if fresh is not available.
- Adjust salt and pepper according to taste.
