Description
This Italian Pasta Salad is a fresh and flavorful dish featuring rotini pasta tossed with colorful vegetables, mozzarella pearls, salami, and a tangy homemade dressing. Perfect as a light main or a side dish, it combines savory and zesty flavors with a delightful mix of textures, served chilled for a refreshing meal.
Ingredients
Scale
Pasta and Vegetables
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ÂĽ cup red onion, finely chopped
- ½ cup black olives, sliced
Dairy and Protein
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ÂĽ cup grated Parmesan cheese
- ½ cup salami, diced (optional)
Fresh Herbs
- ÂĽ cup fresh basil, chopped
Dressing
- â…“ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook the Pasta: Boil the rotini pasta according to the package instructions until it reaches an al dente texture, ensuring the pasta is firm yet tender. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
- Mix the Salad: In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, red and yellow bell peppers, finely chopped red onion, sliced black olives, mozzarella pearls, grated Parmesan cheese, and diced salami if using. Gently toss to distribute all ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until the dressing is smooth and well combined.
- Combine and Chill: Pour the prepared dressing over the pasta salad mixture and toss thoroughly to ensure every ingredient is coated with the flavorful dressing. Garnish the salad with freshly chopped basil and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- You can substitute salami with pepperoni or omit the meat for a vegetarian version.
- Make sure to rinse the pasta after cooking to prevent it from sticking and to cool it quickly.
- For best flavor, let the salad chill for at least 30 minutes, but it can be stored in the refrigerator for up to 2 days.
- Feel free to add other vegetables such as artichoke hearts or sun-dried tomatoes for variety.
- This salad is perfect for picnics, potlucks, or as a light lunch option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
