Description
A vibrant and flavorful Zesty Italian Pasta Salad featuring al dente rotini pasta, savory cured meats, fresh vegetables, and a tangy homemade Italian dressing. Perfect as a portable lunch or summer side dish, this salad comes together quickly and can be made ahead for maximum convenience and taste.
Ingredients
For the Italian Dressing
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon honey or sugar
Salt and freshly ground black pepper to taste
For the Pasta Salad
1 lb. rotini pasta
3.5–4 oz. pepperoni, quartered (about 3/4 cup)
4 oz. sliced salami, quartered (about ¾ cup)
1 pint cherry tomatoes, halved
1 cup black olives, drained and halved
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ cup finely diced red onion
2 tablespoons chopped pepperoncini
8 oz. fresh mozzarella pearls
Parmesan cheese, for garnish
Fresh parsley, chopped for garnish
Instructions
- Prepare the Italian Dressing: In a small bowl or jar, whisk together all dressing ingredients—olive oil, red wine vinegar, minced garlic, oregano, basil, Dijon mustard, honey, salt, and pepper. Adjust seasonings to taste. Refrigerate until ready to use, then shake or whisk again before pouring.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente, usually about 7 minutes. Drain well and immediately transfer to a large mixing bowl.
- Toss Pasta with Dressing: Pour half of the prepared Italian dressing over the warm pasta and toss gently to coat the noodles evenly.
- Add Remaining Ingredients: Add the quartered pepperoni, salami, cherry tomatoes, black olives, chopped bell peppers, red onion, chopped pepperoncini, and mozzarella pearls to the bowl. Toss everything together until well combined.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. The salad can be chilled for up to 24 hours. Keep the remaining dressing separate if making ahead.
- Serve: When ready to serve, toss the salad with the remaining dressing, garnish with freshly chopped parsley and Parmesan cheese. Serve chilled or at room temperature.
Notes
- Adjust the amount of pepperoncini for more or less tanginess.
- Adding freshly chopped basil or oregano can enhance the herbal flavor.
- This pasta salad tastes even better the next day, making it ideal for meal prep.
- Use freshly grated Parmesan for the best flavor when garnishing.
- If preparing in advance, store the dressing separately and add just before serving to prevent the pasta from becoming soggy.
Nutrition
- Serving Size: 1/12 of salad
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
