Italian Pasta Salad
Ingredients
- 1 pound fusilli or rotini pasta
- 1 pint cherry tomatoes
halved
- 8 ounces fresh mozzarella balls
halved, bocconcini
- 1 cup hard salami
diced
- 1 cup roasted red peppers
chopped
- 1/2 cup black olives
sliced
- 1/2 cup red onion
finely diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon honey
- 1 clove garlic
minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- salt and freshly ground black pepper to taste
Directions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain, rinse under cold water, and transfer to a large bowl. Drizzle with a little olive oil to prevent sticking, and let cool.
- 2
While the pasta cooks, make the dressing. In a jar with a tight-fitting lid, combine the olive oil, vinegar, Parmesan, honey, garlic, oregano, basil, red pepper flakes, salt, and pepper. Shake vigorously to emulsify. Set aside.
- 3
To the bowl with the cooled pasta, add the tomatoes, mozzarella, salami, roasted peppers, olives, onion, parsley, and basil. Pour the dressing over the top and gently toss to combine, making sure everything is well coated.
- 4
Taste and adjust seasoning with additional salt and pepper as needed. If the pasta salad seems a little dry, add a splash of reserved pasta water or more dressing.
- 5
For the best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving. This allows the flavors to meld. Enjoy!
Italian Pasta Salad
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About this Recipe
Looking for the ultimate crowd-pleaser for your next potluck or summer barbecue? This vibrant Italian Pasta Salad is a game-changer, bringing together a symphony of fresh flavors and textures in just 20 minutes.
What makes this recipe truly stand out is the thoughtful blend of savory hard salami, creamy fresh mozzarella, and tangy roasted red peppers, all brightened by a lively homemade vinaigrette. It's a satisfying dish that hits every note without any fuss, making it a reliable favorite for any gathering.
Prepare for a delightful medley of tastes and sensations in every forkful. You'll experience the chewiness of perfectly cooked pasta complemented by juicy cherry tomatoes, briny olives, and the subtle crunch of finely diced red onion. The robust dressing, infused with garlic, fresh parsley, fresh basil, and a touch of honey and red pepper flakes, ties everything together with a zesty, herbaceous, and slightly sweet finish. It’s robust enough to be a light main, yet perfectly balanced to accompany any grilled fare.
This Italian Pasta Salad is wonderfully adaptable to your pantry or preferences. For a vegetarian option, simply omit the hard salami or replace it with marinated artichoke hearts. You can experiment with different short pasta shapes like farfalle or orecchiette, or try adding a different cured meat like cubed pepperoni. Feel free to adjust the red pepper flakes for more or less heat, or swap black olives for Kalamata for a bolder briny note. If you don't have fresh herbs, you can use a bit more dried basil and oregano in the dressing.
Perfect for backyard cookouts, picnics, or a simple weeknight side dish, this pasta salad shines alongside grilled chicken, burgers, or crusty Italian bread. Designed to be served chilled, it's an ideal make-ahead component for any festive occasion or casual meal.