Italian Pasta Salad
A vibrant and flavorful pasta salad perfect for summer picnics, made with rotini or penne, salami, mozzarella, cherry tomatoes, and olives, all tossed in a zesty dressing.
Ingredients
Main Ingredients
- 8 ounces Rotini or Penne Pasta Choose your preferred type of pasta.
- 6 ounces Salami Can substitute with pepperoni or plant-based version.
- 8 ounces Mozzarella Cheese Fresh mozzarella or regular works well.
- 1 cup Cherry Tomatoes Diced tomatoes can be used if out of season.
- 1/2 cup Black Olives Can substitute with capers if preferred.
Dressing
- 1/4 cup Olive Oil Extra virgin recommended for robust flavor.
- 2 tablespoons Red Wine Vinegar Balsamic vinegar is an alternative.
- 1 teaspoon Italian Seasoning Store-bought or homemade mix of herbs.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Freshly ground for best flavor.
Instructions
Preparation
- Cook the pasta in a pot of salted boiling water until al dente, then drain and let cool.
- In a large mixing bowl, combine the cooled pasta, diced salami, cubed mozzarella, chopped cherry tomatoes, and sliced black olives.
Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
- Taste the dressing and adjust seasoning if necessary.
Assembly
- Pour the dressing over the pasta mixture and toss until all ingredients are well coated.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad one last toss and drizzle with additional olive oil if desired.
Notes
Serve chilled and pair with grilled meats or garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Avoid freezing.