Italian Pasta Salad
Hearty and invigorating! Crafted with al dente pasta, smoky salami, crisp vegetables, fresh herbs, two varieties of cheese, and a zesty homemade Italian dressing. Ideal for a picnic or a light summer meal.
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Servings: 12 servings
Ingredients
- 16 oz. dry rotini pasta
- 8 oz. fresh mozzarella pearls*
- 3 oz. freshly grated parmesan cheese approximately 3/4 cup**
- 10 oz. hard salami sliced 1/4-inch thick and chopped
- 3 cups grape tomatoes halved (about 16 oz.)
- 1 6 oz. can black olives, sliced
- 2 cups chopped bell peppers a mix of yellow and green preferred
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh basil***
Dressing
- 1 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 tsp minced garlic
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes or adjust to taste
- Salt and freshly ground black pepper
Instructions
- Cook the rotini pasta following the package instructions, using 5 quarts of boiling water seasoned with 1 tablespoon of salt. Aim for an al dente texture. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta thoroughly.
- Immediately after draining, spread the pasta on a large, rimmed baking sheet (18 by 13 inches) to cool for around 15 minutes. This step is crucial to prevent the pasta from becoming sticky.
- While the pasta is cooling, take this time to chop the salami, tomatoes, bell peppers, black olives, red onion, parsley, and basil. Grate the parmesan cheese if it's not pre-grated.
- For the dressing, whisk together the olive oil, lemon juice, oregano, Dijon mustard, honey, minced garlic, and red pepper flakes. Lightly season with salt and pepper, adjusting the taste to your preference.
- In an extra-large mixing bowl, combine the cooled pasta, chopped salami, halved tomatoes, sliced olives, chopped bell peppers, red onion, mozzarella pearls, grated parmesan, parsley, and basil.
- Give the dressing another quick whisk and then pour it over the pasta salad ingredients, adding 1/4 cup of the reserved pasta water. Toss everything together thoroughly, ensuring each ingredient is evenly coated. If you find the salad too dry, you can gradually add more pasta water to achieve the desired consistency. Taste and adjust seasoning as needed.
- This pasta salad can be enjoyed immediately, but for a colder, more refreshing experience, chill it in the refrigerator for 1 to 2 hours before serving. It will stay fresh for up to 3 days if properly stored in the fridge.
Notes
*If mozzarella pearls are unavailable, you can use a fresh mozzarella log or ball instead. Simply chop it into small cubes.
**To grate parmesan, cut it into 1-inch chunks and process in a food processor until finely ground, which should take about a minute.
***You can substitute 1 1/2 teaspoons of dried basil for fresh basil. If using dried, be sure to mix it directly into the dressing.
This recipe yields approximately 18 cups.
**To grate parmesan, cut it into 1-inch chunks and process in a food processor until finely ground, which should take about a minute.
***You can substitute 1 1/2 teaspoons of dried basil for fresh basil. If using dried, be sure to mix it directly into the dressing.
This recipe yields approximately 18 cups.