Classic Italian Pasta Salad
A refreshing and flavorful pasta salad that combines fresh vegetables, salami, and mozzarella in a zesty dressing, perfect for warm weather gatherings.
Ingredients
Pasta and Vegetables
- 12 ounces tri-colored rotini pasta (1 box) Cook according to package instructions
- ½ cup hard Italian salami (chopped or thinly-sliced)
- 1 pint Glory tomatoes (cherry-type tomatoes, quartered)
- ¼ cup minced red onions
- 1 cup mini mozzarella balls (8 ounces pearls, halved)
- ½ cup diced Peperoncini
- ¼ cup pitted (sliced black or green olives)
- ¼ cup chopped fresh basil leaves
Dressing
- 1 cup Italian dressing (vinaigrette) Reserve ¼ cup for tossing before serving.
Instructions
Preparation
- Cook the pasta to al-dente, following the package directions.
- Drain and rinse the pasta with cold water to stop the cooking; shake off any excess liquid.
- Line a large rimmed baking sheet with paper towels and pour the cooked pasta onto it. Let the pasta dry for 10-15 minutes.
Mixing
- In a large mixing bowl, combine the pasta, salami, tomatoes, onions, mozzarella, peperoncini, olives, and basil. Stir well to mix.
- Pour ¾ cup of Italian dressing over the pasta salad and toss to coat all the ingredients.
- Refrigerate the salad in an airtight container until ready to serve. Before serving, add the remaining ¼ cup of dressing and toss to combine again.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Add a little extra dressing before serving to refresh flavors. Customize with additional veggies or protein as desired.