Classic Italian Pasta Salad with Salami and Mozzarella
Tri color rotini tossed with salami, mozzarella pearls, olives, tomatoes, and zesty Italian dressing.
Equipment
- Large pot
- Colander
- Rimmed Baking Sheet
- Paper towels
- Large mixing bowl
Ingredients
Main Ingredients
- 12 oz tri color rotini pasta 1 box, dry
- ½ cup hard Italian salami chopped or thinly sliced
- 1 pint cherry tomatoes quartered
- ¼ cup minced red onion
- 8 oz mini mozzarella balls pearls, halved
- ½ cup diced peperoncini
- ¼ cup pitted black or green olives sliced
- ¼ cup chopped fresh basil
- 1 cup Italian dressing divided, reserve 1/4 cup for tossing before serving
Instructions
Cooking
- Cook the pasta. Boil the rotini in salted water until al dente according to the package, then drain and rinse with cold water.
- Dry it. Spread the pasta on a paper towel lined rimmed baking sheet for 10 to 15 minutes so the dressing clings.
- Combine. In a large bowl, mix the pasta with the salami, tomatoes, red onion, mozzarella, peperoncini, olives, and basil.
- Dress. Pour 3/4 cup of the dressing over the salad and toss until coated.
- Chill. Refrigerate in an airtight container for at least 1 hour.
- Refresh. Toss with the remaining 1/4 cup dressing just before serving.
Notes
Substitutions: Use fresh mozzarella cubes in place of pearls, and swap pepperoni for the salami.
Tips: Dry the pasta well so the dressing clings, and save some dressing for the end.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.