Ingredients
Pasta and Cheese
- 1 pound rotini pasta, uncooked
- 8 ounces fresh mozzarella cheese pearls or chopped
- 1/2 cup freshly grated parmesan cheese (50g)
Meats and Vegetables
- 8 ounces salami, pepperoni, or beef summer sausage, sliced
- 6 ounces black olives, pitted and sliced
- 1/2 red onion, diced
- 1 1/2 cups cherry tomatoes (224g), halved
- 2 tablespoons fresh chopped parsley
- pepperoncinis, sliced (optional)
Dressing
- 3/4 cup olive oil (150g)
- 1/4 cup red wine vinegar (58g)
- 2 teaspoons dried parsley flakes
- 2 teaspoons dried minced onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the Salad Dressing: Combine olive oil, red wine vinegar, dried parsley flakes, dried minced onion, fresh lemon juice, dried basil, dried oregano, garlic salt, granulated sugar, and freshly ground black pepper in a jar or bowl. Shake or whisk well to blend all ingredients thoroughly. Refrigerate the dressing for up to 2 weeks, shaking before each use to re-emulsify.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside and allow to cool for at least 10 minutes.
- Combine the Ingredients: In a large mixing bowl, add the cooled pasta and pour half of the prepared salad dressing over it. Toss well to coat the pasta evenly. Then add the fresh mozzarella, salami, black olives, diced red onion, halved cherry tomatoes, chopped parsley, sliced pepperoncinis if using, and grated parmesan cheese. Pour the remaining dressing on top and gently toss all ingredients together to combine fully.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld. The salad can be kept in the refrigerator for 4 to 5 days. Serve cold or at room temperature.
Notes
- The salad dressing can be made in advance and stored refrigerated for up to 2 weeks.
- Use gluten-free pasta if a gluten-free version is needed.
- The salad tastes best after chilling for at least an hour, allowing flavors to develop.
- Pepperoncinis are optional and can be adjusted to taste or omitted for less spice.
- Store leftovers in an airtight container in the refrigerator and consume within 4-5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
