Description
This Italian Pasta Salad is the ultimate fresh and flavorful dish that you’ll love. Packed with rotini pasta, colorful veggies, savory salami, and a zesty dressing, it’s perfect for picnics, potlucks, or a light summer meal.
Ingredients
Scale
Pasta Salad:
- 12 ounces rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 3/4 cup red bell pepper (chopped)
- 1/2 cup red onion (thinly sliced)
- 3/4 cup black olives (sliced)
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/2 cup salami (chopped or sliced)
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the pasta in salted boiling water until al dente. Rinse under cold water and set aside.
- Prepare Dressing: Whisk together olive oil, vinegar, mustard, Italian seasoning, garlic powder, salt, and pepper.
- Combine Ingredients: In a large bowl, mix pasta, tomatoes, cucumber, bell pepper, onion, olives, mozzarella, salami, Parmesan, and parsley.
- Add Dressing: Pour dressing over the salad and toss to coat.
- Chill and Serve: Refrigerate for 30 minutes before serving. Toss again before serving.
Notes
- This salad can be made a day ahead and lasts 3–4 days in the fridge.
- For a vegetarian version, omit the salami. Add pepperoncini or artichoke hearts for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
