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Italian Pasta Salad

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A colorful and refreshing pasta salad made with tender rotini, crisp vegetables, savory salami, mozzarella cheese, and a zesty Italian dressing that brings all the flavors together.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Boiling
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

  • 12 ounces rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, finely sliced
  • 1/2 cup black olives, sliced
  • 3/4 cup salami, diced
  • 1 cup mozzarella cheese, cubed or mozzarella pearls
  • 1/2 cup red bell pepper, diced
  • 3/4 cup Italian dressing
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions until tender but slightly firm.
  2. Drain the pasta and rinse briefly with cold water to stop the cooking process. Let it cool completely.
  3. While the pasta cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and slicing the red onion and olives.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, diced salami, mozzarella cheese, and red bell pepper.
  5. Pour the Italian dressing over the salad and add the grated Parmesan cheese, chopped parsley, and dried oregano.
  6. Gently toss everything together until the pasta and ingredients are evenly coated with the dressing.
  7. Taste the salad and season with salt and black pepper as needed.
  8. Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to blend.
  9. Give the salad a quick toss before serving and add a little extra dressing if needed.

Notes

  • Rotini or fusilli pasta works best because the twists hold the dressing well.
  • The salad can be prepared several hours ahead or the day before serving.
  • If the pasta absorbs too much dressing during storage, add a splash of extra dressing before serving.
  • For a vegetarian version, omit the salami and add extra vegetables like artichokes or roasted red peppers.
  • Other cheeses such as provolone, feta, or cheddar can be used for variation.
  • Fresh spinach or arugula can be added for extra greens and texture.

Nutrition

Find it online: https://juliameals.com/italian-pasta-salad/