Italian Pasta Salad
A bright, zesty pasta salad loaded with tender rotini, juicy cherry tomatoes, crisp bell peppers, salami, and mozzarella pearls, all tossed in a tangy homemade Italian vinaigrette. Perfect for picnics, potlucks, or a quick make-ahead lunch that gets better as it sits.
For 4 servings
- boil · ~10 min
Boil the pasta.
Bring a large pot of water to a rolling boil. Add the salt and rotini, then cook until al dente according to package directions. Drain in a colander and rinse briefly under cold water to stop the cooking. Shake well to remove excess water and let cool.
TIPDon't skip the salt in the pasta water — it's the only chance to season the pasta itself. - mix · ~1 min
Make the Italian vinaigrette.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, black pepper, and salt until well combined and slightly emulsified.
- assemble · ~5 min
Toss the pasta with half the dressing.
Transfer the cooled, drained pasta to a large mixing bowl. Pour half of the vinaigrette over the pasta and toss gently until every piece is evenly coated. Let it sit for 5 minutes to absorb the flavors.
TIPCoating the pasta while it's still slightly warm helps it drink up the dressing. - mix · ~2 min
Add the vegetables, salami, and cheese.
Add the halved cherry tomatoes, diced bell pepper, sliced cucumber, salami cubes, and mozzarella pearls to the bowl with the dressed pasta. Pour the remaining vinaigrette over everything and toss gently until well combined.
- rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. This salad tastes even better after a few hours in the fridge.
TIPPasta salad is a perfect make-ahead dish — prep it the night before for best flavor. - garnish · ~1 min
Finish with fresh basil and serve.
Just before serving, give the salad a good toss, taste and adjust seasoning if needed, then scatter the torn fresh basil leaves over the top.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the pasta one minute less than package directions so it stays slightly firm after dressing.
- 2Rinse cooked pasta under cold water immediately to stop carry-over cooking and remove excess starch.
- 3Toss warm pasta with half the dressing first — it absorbs better than when cold.
- 4Drain mozzarella pearls well and pat dry with paper towels to keep the salad from getting watery.
- 5For best flavor, refrigerate the finished salad for at least 1 hour or overnight before serving.
Adapt it for your goals.
Vegetarian
Simply omit the salami and double the vegetables or add marinated artichoke hearts for a meat-free version that keeps all the same Italian flavors.
gluten freeGluten-free
Substitute the rotini with your favorite gluten-free pasta shape (like brown rice fusilli) — cook just until al dente so it holds up in the salad.
high proteinHigh-protein
Swap the salami for grilled chicken or cubed cooked Italian sausage, and add a handful of chickpeas for extra protein and fiber.
dairy freeDairy-free
Replace Mozzarella pearls with a dairy-free cheese alternative or simply omit the cheese and add chopped kalamata olives for a briny, creamy-like texture.
Why this is on our healthy list.
Rich in Lycopene
Cherry tomatoes contain lycopene, an antioxidant linked to heart health and reduced inflammation, especially when eaten with the olive oil in the dressing.
Probiotic Potential
Red wine vinegar is a fermented ingredient that may support gut health by promoting a healthy balance of gut bacteria.
Vitamin C Boost
Bell peppers and cherry tomatoes provide a generous dose of vitamin C, which supports immune function and collagen production.
Calcium from Mozzarella
Fresh mozzarella contributes calcium for strong bones and teeth, along with high-quality protein.
Frequently asked questions
Absolutely. This salad actually improves after a few hours or overnight in the fridge as the flavors meld together. Just add the fresh basil right before serving.
