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The Best Italian Pasta Salad Recipe

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4.3 from 3 reviews

This vibrant Italian Pasta Salad combines perfectly cooked rotini pasta with fresh vegetables, savory salami, and creamy mozzarella, all tossed in a tangy Italian dressing. It’s a refreshing, flavorful dish ideal for potlucks, picnics, or a light dinner, offering a delightful balance of textures and tastes with a classic Italian flair.

  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings

Ingredients

Pasta and Vegetables

  • 1 pound rotini pasta
  • 1 pint cherry tomatoes, halved
  • 8 ounces sliced black olives, drained
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 English cucumber, halved then quartered (with skin)

Meats and Cheese

  • 1 cup chopped Genoa salami
  • 1 cup cubed mozzarella cheese, bite-size
  • 1/2 cup freshly grated Parmesan cheese

Herbs and Dressing

  • 1/4 cup chopped Italian flat leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 1 pound of rotini pasta and cook according to package directions, reducing the cooking time by 2 minutes to ensure the pasta is al dente. Drain the pasta in a colander, then rinse lightly with cool water to stop the cooking process and cool the pasta. Set aside to further cool.
  2. Combine Ingredients: In a large mixing bowl, add the cooled pasta, 1 pint halved cherry tomatoes, 8 ounces sliced black olives (drained), 1 chopped green bell pepper, 1 chopped red bell pepper, 1 halved and quartered English cucumber, 1 cup chopped Genoa salami, and 1 cup cubed mozzarella cheese. Gently toss these ingredients together to evenly distribute.
  3. Make the Dressing: In a small bowl, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, 3/4 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper until fully combined.
  4. Toss Salad with Dressing: Pour the prepared dressing over the pasta mixture. Toss everything thoroughly to coat all ingredients evenly with the dressing.
  5. Finish and Chill: Sprinkle 1/2 cup freshly grated Parmesan cheese and 1/4 cup chopped Italian flat leaf parsley over the salad, then toss gently to combine. Refrigerate the salad for at least 30 minutes, or up to overnight, to allow flavors to meld. Before serving, check the seasoning and add more olive oil if needed. Serve chilled or at room temperature.

Notes

  • For best flavor, prepare the salad a few hours or the day before serving to allow the ingredients to marinate.
  • If you prefer a vegetarian version, omit the salami.
  • Use whole wheat or gluten-free pasta to accommodate dietary preferences.
  • Adjust the salt and pepper according to your taste preference.
  • Adding fresh basil or oregano can enhance the Italian flavor even more.
  • This salad keeps well in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/the-best-italian-pasta-salad-recipe/