Italian Pasta Salad Zesty (Print Format)
Colorful Italian pasta salad with zesty dressing, mozzarella, salami, and crisp veggies—perfect for any occasion.
# Ingredients:
→ Pasta Salad
01 -
1 pound rotini pasta, uncooked
02 -
8 ounces fresh mozzarella cheese pearls or chopped into pieces
03 -
8 ounces salami, pepperoni, or beef summer sausage
04 -
6 ounces black olives, pitted and sliced
05 -
1/2 red onion, diced
06 -
1 1/2 cups cherry tomatoes (224g), halved
07 -
2 Tablespoons fresh parsley, chopped
08 -
1/2 cup freshly grated parmesan cheese (50g)
09 -
pepperoncinis, sliced (optional)
→ Dressing
10 -
3/4 cup olive oil (150g)
11 -
1/4 cup red wine vinegar (58g)
12 -
2 teaspoons dried parsley flakes
13 -
2 teaspoons dried minced onion
14 -
2 teaspoons fresh lemon juice
15 -
1 teaspoon dried basil
16 -
1 teaspoon dried oregano
17 -
1 teaspoon garlic salt
18 -
1 teaspoon granulated sugar
19 -
1/4 teaspoon freshly ground black pepper
# Steps:
01 -
Combine olive oil, red wine vinegar, dried parsley flakes, dried minced onion, fresh lemon juice, dried basil, dried oregano, garlic salt, granulated sugar, and black pepper. Store in the refrigerator for up to 2 weeks. Shake before serving.
02 -
Boil the rotini pasta according to package instructions. Drain and rinse with cold water, then let cool for at least 10 minutes.
03 -
In a large bowl, combine the cooled pasta with half of the prepared salad dressing and toss. Add the fresh mozzarella cheese, salami, black olives, red onion, cherry tomatoes, parsley, parmesan cheese, and pepperoncinis if using. Pour in the remaining dressing and toss everything to combine.
04 -
Cover the pasta salad and refrigerate for at least 1 hour before serving. This dish can be stored in the refrigerator for up to 4–5 days.
# Tips:
01 -
Make this dish ahead and store for up to 4–5 days for easy meal prep.
02 -
You can customize the salad by adding extra vegetables, swapping meats, or using gluten-free pasta.