Description
A quick and easy Italian pasta salad featuring rotini or penne pasta, salami, fresh mozzarella pearls, and a tangy Italian dressing. Perfect for a light lunch, potlucks, or picnics.
Ingredients
Scale
- 8 ounces (225g) rotini or penne pasta, cooked al dente
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (100g) cucumber, diced
- 1/2 cup (75g) red bell pepper, diced
- 1/2 cup (75g) black olives, sliced
- 6 ounces (170g) salami, cut into bite-sized pieces
- 8 ounces (225g) fresh mozzarella pearls (bocconcini) or diced mozzarella
- 1/4 cup (30g) pepperoncini peppers, sliced
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) red wine vinegar
- 1 teaspoon (5g) Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried Italian seasoning or a mix of oregano and basil
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini or penne pasta and cook according to package instructions for al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large mixing bowl.
- While pasta cooks, halve 1 cup (150g) cherry tomatoes, dice 1 cup (100g) cucumber and 1/2 cup (75g) red bell pepper, and slice 1/2 cup (75g) black olives and 1/4 cup (30g) pepperoncini. Cut 6 ounces (170g) of salami into bite-sized pieces. Add all to the bowl with cooled pasta.
- In a small bowl, whisk together 1/4 cup (60ml) olive oil, 2 tablespoons (30ml) red wine vinegar, 1 teaspoon (5g) Dijon mustard, 1 minced garlic clove, 1 teaspoon dried Italian seasoning, salt, and pepper to taste. The dressing should be smooth and slightly thickened.
- Pour the dressing over the pasta and vegetables. Gently fold in 8 ounces (225g) fresh mozzarella pearls or cubed mozzarella. Stir carefully to combine without breaking up the mozzarella too much. Taste and adjust seasoning if needed.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to let flavors marry. Before serving, give it a gentle toss again and add a little extra drizzle of olive oil if needed.
Notes
Cook pasta al dente and rinse under cold water to prevent clumping. Use fresh mozzarella pearls and add them just before chilling to avoid rubbery cheese. Refrigerate at least 30 minutes for best flavor. Adjust salt carefully due to salty salami and olives. For gluten-free, use gluten-free pasta. For vegetarian, omit salami and add extra veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
Keywords: antipasto, pasta salad, Italian pasta salad, salami pasta salad, mozzarella pasta salad, easy pasta salad, quick lunch, potluck recipe