Italian Pasta Salad
The ultimate summer side dish, Italian Pasta Salad is packed with fresh ingredients and bold flavors. Perfect for gatherings or a quick weeknight meal, this salad brings a taste of Italy right to your table. Make it today for a refreshing and easy-to-make favorite!
Equipment
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 12 ounces tri-colored rotini pasta
- 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 sliced black or green olives pitted
- ¼ cup chopped fresh basil leaves
- 1 cup Italian dressing vinaigrette See note for alternate dressing
Instructions
- Cook the rotini pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid.
- Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry for 10 to 15 minutes.
- In a large mixing bowl, add the dried pasta, salami, cherry tomatoes, red onions, mozzarella balls, Peperoncini, olives, and basil; stir to combine.
- Pour ¾ cup of the Italian dressing over the salad and toss well to coat all ingredients.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate until serving time.
- Before serving, give the salad a quick toss and add the remaining ¼ cup dressing; mix until well incorporated.
- Serve chilled and enjoy your Italian Pasta Salad!
Notes
- Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Just add a splash of dressing if it seems dry.
- Tip: While it's best fresh, you can freeze the salad without dressing for about a month. Thaw in the fridge before serving.
- Tip: This salad pairs beautifully with grilled chicken or fish for a complete meal.
- Tip: Omit the salami for a delicious vegetarian version of the Italian Pasta Salad.
- Tip: Feel free to add seasonal veggies like bell peppers or zucchini for extra color and nutrition.
- Tip: Experiment with different herbs such as dill or parsley if basil isn’t your favorite.