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A vibrant mix of tender pasta, crisp veggies, savory salami, and fresh mozzarella, all tossed in a zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal, this classic salad is always a crowd-pleaser.
For 6 servings
Cook the pasta: Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add the rotini pasta. Cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
Cool the pasta: Once al dente, drain the pasta in a colander. Immediately rinse under cold running water for about 1-2 minutes, tossing it to ensure all the pasta cools down. This stops the cooking process and removes excess starch. Drain thoroughly and set aside.
Prepare the dressing: While the pasta is cooking, prepare the dressing. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, 1/2 tsp salt, and black pepper. Whisk or shake vigorously until the dressing is well-emulsified.
Combine ingredients: In a large salad bowl, add the cooled and drained pasta, halved cherry tomatoes, chopped cucumber, thinly sliced red onion, sliced black olives, mozzarella pearls, and salami.
Dress and toss: Pour about three-quarters of the prepared dressing over the salad. Toss gently until all ingredients are evenly coated. You can add more dressing if needed, or reserve some to freshen up the salad before serving.
Chill, garnish, and serve: For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, give the salad another gentle toss, garnish with fresh chopped parsley, and serve chilled.
A vibrant mix of tender pasta, crisp veggies, savory salami, and fresh mozzarella, all tossed in a zesty Italian dressing. Perfect for picnics, potlucks, or a light summer meal, this classic salad is always a crowd-pleaser.
This italian_american recipe takes 30 minutes to prepare and yields 6 servings. At 688.14 calories per serving with 22.03g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Replace the salami with 1 can (15 oz) of drained and rinsed chickpeas or white beans for a protein-packed vegetarian option.
Incorporate other classic Italian ingredients like marinated artichoke hearts, roasted red peppers, or pepperoncini for extra flavor and texture.
Instead of mozzarella pearls, try using crumbled feta for a tangy flavor or small cubes of provolone for a sharper taste.
Add a handful of fresh basil leaves along with the parsley for a more aromatic, classic Italian flavor profile.
The pasta serves as a great source of complex carbohydrates, which are broken down slowly by the body to provide a steady release of energy.
With ingredients like cherry tomatoes, cucumber, red onion, and garlic, this salad is packed with essential vitamins (like Vitamin C and K) and antioxidants that help protect your body from cellular damage.
The dressing is based on extra virgin olive oil, a key component of the Mediterranean diet known for its high content of monounsaturated fats, which are beneficial for heart health.
A serving of this Italian Pasta Salad (approximately 1.5 cups) contains an estimated 650-700 calories. The exact number can vary based on the specific brands of salami, cheese, and olive oil used.
This pasta salad can be part of a balanced diet. It contains beneficial ingredients like vegetables rich in vitamins and olive oil with healthy monounsaturated fats. However, it is also calorie-dense due to the pasta, cheese, salami, and oil dressing. For a healthier version, you can use whole wheat pasta, add more vegetables, and reduce the amount of cheese and salami.
Yes, this salad is perfect for making ahead. You can prepare it up to 24 hours in advance. For best results, store the salad and about 1/4 of the dressing separately. Toss with the remaining dressing just before serving to freshen it up.
Stored in an airtight container, this pasta salad will last for 3-4 days in the refrigerator. The flavors will continue to meld, and it often tastes even better on the second day.
Absolutely! Any short pasta with ridges or curves works well as it holds the dressing and ingredients nicely. Good alternatives include fusilli, penne, farfalle (bow-tie), or orecchiette.
For a delicious vegetarian option, you can replace the salami with a 15-ounce can of drained and rinsed chickpeas or cannellini beans. Marinated artichoke hearts or sun-dried tomatoes also make excellent additions.
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