Italian Pasta Salad
A vibrant mix of tender pasta, crisp veggies, savory salami, and fresh mozzarella, all tossed in a zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal, this classic salad is always a crowd-pleaser.
For 6 servings
6 steps. 10 minutes total.
- 1
Cook the pasta: Bring 4 quarts of water to a rolling boil in a large pot
- a.Add 1 tablespoon of salt, then add the rotini pasta. Cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- 2
Cool the pasta: Once al dente, drain the pasta in a colander
- a.Immediately rinse under cold running water for about 1-2 minutes, tossing it to ensure all the pasta cools down. This stops the cooking process and removes excess starch. Drain thoroughly and set aside.
- 3
Prepare the dressing: While the pasta is cooking, prepare the dressing
- a.In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, 1/2 tsp salt, and black pepper. Whisk or shake vigorously until the dressing is well-emulsified.
- 4
Step 4
- a.Combine ingredients: In a large salad bowl, add the cooled and drained pasta, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, sliced black olives, mozzarella pearls, and salami.
- 5
Step 5
- a.Dress and toss: Pour about three-quarters of the prepared dressing over the salad. Toss gently until all ingredients are evenly coated. You can add more dressing if needed, or reserve some to freshen up the salad before serving.
- 6
Step 6
- a.Chill, garnish, and serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad another gentle toss, garnish with fresh chopped parsley, and serve chilled.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the pasta with cold water after draining. This is one of the few times it's recommended, as it stops the cooking and prevents clumping in a cold salad.
- 2For the best flavor, let the salad marinate in the dressing for at least 30 minutes in the refrigerator before serving.
- 3Don't dress the salad until the pasta is completely cool, otherwise it will absorb all the dressing and can become dry.
- 4If making ahead, keep a little extra dressing aside to add just before serving, as the pasta will absorb some of it over time.
- 5Soak the sliced red onion in cold water for 10 minutes and then drain to mellow its sharp bite.
Adapt it for your goals.
Vegetarian
Replace the salami with 1 can (15 oz) of drained and rinsed chickpeas or white beans for a protein-packed vegetarian option.
Add More VeggiesAdd More Veggies
Incorporate other classic Italian ingredients like marinated artichoke hearts, roasted red peppers, or pepperoncini for extra flavor and texture.
Cheese SwapCheese Swap
Instead of mozzarella pearls, try using crumbled feta for a tangy flavor or small cubes of provolone for a sharper taste.
Herbaceous TwistHerbaceous Twist
Add a handful of fresh basil leaves along with the parsley for a more aromatic, classic Italian flavor profile.
Why this is on our healthy list.
Provides Sustained Energy
The pasta serves as a great source of complex carbohydrates, which are broken down slowly by the body to provide a steady release of energy.
Rich in Vitamins and Antioxidants
With ingredients like cherry tomatoes, cucumber, red onion, and garlic, this salad is packed with essential vitamins (like Vitamin C and K) and antioxidants that help protect your body from cellular damage.
Source of Healthy Fats
The dressing is based on extra virgin olive oil, a key component of the Mediterranean diet known for its high content of monounsaturated fats, which are beneficial for heart health.
Frequently asked questions
A serving of this Italian Pasta Salad (approximately 1.5 cups) contains an estimated 650-700 calories. The exact number can vary based on the specific brands of salami, cheese, and olive oil used.