Description
A refreshing and easy classic Italian pasta salad featuring rotini pasta tossed with fresh cherry tomatoes, cucumbers, black olives, salami, mozzarella, and a zesty Italian dressing. Perfect for summer picnics, potlucks, or as a flavorful side dish.
Ingredients
Scale
Pasta
- 12 ounces rotini pasta
Vegetables & Protein
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup salami, chopped
- 1/2 cup mozzarella pearls or cubed mozzarella
- 1/4 cup red onion, thinly sliced
Dressing & Seasoning
- 1/3 cup Italian dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Drain the pasta and rinse under cold water to completely cool it, which prevents sticking and prepares it for the salad.
- Combine Salad Ingredients: In a large bowl, add the cooled pasta, cherry tomatoes, diced cucumber, sliced black olives, chopped salami, mozzarella pearls or cubes, and thinly sliced red onion. Mix gently but thoroughly to combine all ingredients.
- Prepare the Dressing: In a small bowl, whisk together Italian dressing, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined. This dressing adds a zesty and herby flavor to the salad.
- Toss the Salad: Pour the dressing over the pasta and vegetable mixture. Toss gently until all the ingredients are evenly coated with the dressing, ensuring every bite is flavorful.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully. Before serving, give the salad a final toss and garnish with freshly chopped parsley.
Notes
- You can substitute pepperoni for salami or add bell peppers for extra crunch and color.
- For a vegetarian version, omit the salami and incorporate additional vegetables such as bell peppers or artichoke hearts.
- This salad tastes even better after chilling for a few hours, as flavors intensify and blend further.
