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This Italian pasta salad is one of those dreamy dishes I keep in rotation for busy weeks and gatherings because it is as crowd-pleasing as it is simple. Fresh mozzarella and smoky salami mingle with olives and tomatoes, all tossed in a tangy homemade dressing that soaks in deeper after a little chill time. Whether you are meal prepping or heading to a summer picnic, this pasta salad hits all the right notes for flavor and convenience.
The mix of tender pasta with salty cheese and fresh vegetables makes this one disappear fast at potlucks and family parties. My kids ask for extra dressing every time.
Ingredients
- Rotini pasta: creates plenty of nooks for the dressing and holds up well to refrigeration. Choose a good quality brand for best texture
- Fresh mozzarella pearls: offer creamy richness. If only large mozzarella balls are available, chop into bite size pieces
- Salami or pepperoni or beef summer sausage: bring that classic salty depth. Choose a thicker cut for more chew
- Black olives: give briny punch. Look for the freshest jar or can with a firm texture
- Red onion: brings brightness and color. Go for a small firm onion to avoid overpowering the salad
- Cherry tomatoes: add juicy sweetness. Ripe and firm tomatoes work best
- Fresh Italian parsley: brightens every bite. Fresh herbs are worth the extra few minutes of chopping
- Freshly grated parmesan cheese: boosts the savory finish. Grate your own for texture and flavor
- Pepperoncinis: give a hit of tangy heat optional but always welcome
- Olive oil: forms the foundation of the homemade dressing. Use extra virgin for fruitier flavor
- Red wine vinegar: adds zesty balance. Check for good acidity without bitterness
- Dried parsley flakes and minced onion: help flavor the dressing with an easy pantry staple twist
- Lemon juice: sharpens the dressing with a citrus note. Use freshly squeezed if possible
- Dried basil and oregano: bring comforting Italian flavor. Fresh works too if on hand
- Garlic salt and granulated sugar: round out the seasoning and help balance the acidity
- Black pepper: provides gentle spice. Crack it fresh if you can for fuller aroma
Step by Step Instructions
- Cook the Pasta:
- Cook the rotini pasta according to package directions in a large pot of salted water. Stir often and do not overcook. Once cooked to al dente drain well and rinse with cold water to stop the cooking. Let cool at least ten minutes but room temperature works too
- Mix the Dressing:
- In a glass jar or bowl whisk together olive oil red wine vinegar dried herbs lemon juice garlic salt sugar and black pepper. Mix until smooth and emulsified. Taste and adjust as needed. Refrigerate until needed
- Combine the Salad:
- Add cooled pasta to a big mixing bowl. Pour on half the dressing then toss to coat. Add mozzarella salami olives onion tomatoes parsley parmesan and any chopped pepperoncinis. Pour over the rest of the dressing and toss carefully until every ingredient is glossy and evenly dressed
- Chill and Serve:
- Cover the bowl and refrigerate for at least one hour before serving. The rest allows all the flavors to blend and the pasta to absorb the dressing. Stir again before scooping onto plates as the dressing settles on the bottom
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My favorite part is those creamy mozzarella pearls that soak up the zesty dressing. When I made this for my dad’s birthday picnic last May the whole bowl vanished before we even started grilling burgers.
Storage Tips
Store leftovers tightly covered in the refrigerator. The salad will keep for four to five days and the flavors deepen over time. Give it a gentle toss before serving. If it looks dry add a splash of olive oil or an extra spoonful of dressing
Ingredient Substitutions
Switch in any short pasta you like such as penne or farfalle for rotini. Try turkey or chicken in place of the salami for a lighter take. Vegan cheese also works well if you want to go dairy free. For more veggies stir in diced bell pepper cucumber or even blanched asparagus
Serving Suggestions
This pasta salad is hearty enough as a main but is a classic side at barbecues and potlucks. I often serve it next to grilled chicken burgers or simple roasted vegetables. It also packs beautifully for a picnic or road trip lunch
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Cultural and Historical Context
Italian pasta salads as we know them are more of an Italian American tradition than something you will find in Italy. The combination of zesty dressing meats cheese and veggies was popularized in the United States in the mid twentieth century and became a go to for family gatherings and church picnics. Each family adds its own twist which makes every bowl a little different
Recipe FAQs
- → Can I use a different type of pasta?
Absolutely! Farfalle, penne, or any bite-sized pasta works well. Adjust cooking time as needed to keep the noodles al dente.
- → What proteins can be added?
In addition to salami or sausage, try cooked ham, grilled chicken, or even make it meatless by increasing the veggies.
- → How long can this salad be stored?
It keeps well in the refrigerator for up to 4-5 days, making it ideal for meal prep or entertaining.
- → Is it necessary to make the dressing from scratch?
No, bottled Italian dressing is a convenient alternative. However, homemade gives the freshest flavor and can be customized to your taste.
- → Can this be made gluten free?
Yes, just use your favorite gluten free pasta and confirm all other ingredients suit your dietary needs.
- → What vegetables can I add for variety?
Chopped cucumber, bell pepper, shredded carrot, or sautéed zucchini, asparagus, or broccoli bring extra flavors and nutrition.