Description
A vibrant and flavorful Italian Pasta Salad featuring rotini pasta, diced salami, fresh mozzarella, and a medley of colorful vegetables, all tossed in a zesty Italian dressing. Perfect for a quick lunch or as a side dish at gatherings, this salad combines the richness of salami and cheeses with fresh herbs and crisp veggies for a delightful and easy-to-make recipe.
Ingredients
Scale
Pasta and Proteins
- 16 oz dried rotini pasta, cooked and cooled
- 10 oz hard salami, diced
- 8 oz fresh small mozzarella balls
- 2 oz parmesan cheese, grated
Vegetables
- 1 pint cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ cup red onion, diced
- 2 cups bell pepper, diced (use a mix of colors if desired)
Herbs
- ½ cup parsley, chopped
- ½ cup basil, chopped
Dressing
- 1 cup Italian dressing
- Salt and black pepper to taste
Instructions
- Prepare the Ingredients: Cook the rotini pasta according to the package directions. After cooking, rinse the pasta under cold water to cool it down and drain it thoroughly. Meanwhile, dice the salami, halve the cherry tomatoes, slice the black olives, dice the red onion and bell pepper, and chop the parsley and basil. Grate the parmesan cheese if not using pre-grated.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, diced salami, cherry tomatoes, black olives, red onion, bell pepper, mozzarella balls, grated parmesan cheese, chopped parsley, and chopped basil.
- Add Dressing and Mix: Pour the Italian dressing over the combined ingredients. Season generously with kosher salt and freshly ground black pepper to taste. Gently toss all the ingredients together until they are well combined and coated evenly with the dressing. Taste and adjust seasoning or add more dressing if desired.
- Chill or Serve: You can serve the pasta salad immediately or cover and refrigerate it until ready to serve. Chilling for some time will allow the flavors to meld, enhancing the taste of the salad.
Notes
- For best texture, rinse pasta under cold water after cooking to stop the cooking process and cool it down.
- Feel free to substitute salami with cooked chicken or pepperoni for different protein options.
- If you prefer a lighter dressing, use a low-fat Italian dressing or reduce the amount used.
- This salad can be made a few hours ahead to allow flavors to blend well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
