Italian Pasta Salad
This crowd-pleasing Italian Pasta Salad combines al dente pasta, crisp vegetables, and a zesty Italian dressing that will transform your outdoor gatherings. Unlike many pasta dishes that lose their appeal when served cold, this salad actually improves in flavor as it sits—making it the ideal make-ahead option for busy hosts.
Equipment
- Large Pot
- Large Mixing Bowl
- Medium Bowl for Dressing
Ingredients
Salad Base
- 16 oz rotini pasta substitute: fusilli or farfalle
- 1 cup cherry tomatoes halved
- 1 large cucumber diced
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 8 oz mozzarella cheese cubed
- 1 cup black olives sliced
- 1/2 cup pepperoncini peppers sliced (optional)
- 1/3 cup fresh parsley chopped
- 1/4 cup fresh basil thinly sliced
- 4 oz salami diced (omit for vegetarian version)
Italian Dressing
- 3/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 2 tbsp Italian seasoning
- 3 cloves garlic minced
- 1 tbsp honey maple syrup for vegan option
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add the rotini pasta and cook according to package directions until al dente (typically 7-9 minutes). Cook the pasta 1 minute less than the package instructions for best results in a cold salad.
- While the pasta cooks, prepare your vegetables. For maximum flavor absorption, dice vegetables into pieces no larger than the pasta itself. If using red onion, you can soak the slices in ice water for 10 minutes to reduce their sharp bite.
- In a medium bowl, whisk together olive oil, red wine vinegar, Italian seasoning, minced garlic, honey, salt, and pepper until emulsified.
- Drain pasta and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and toss with 2 tablespoons of the dressing while still warm. Add all vegetables, cheese, olives, pepperoncini, herbs, and salami. Pour remaining dressing over the ingredients and gently toss until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours is ideal for maximum flavor development. Before serving, gently toss once more and adjust seasoning if needed.
Notes
For best results, make this salad 2-24 hours ahead to allow flavors to develop fully. It keeps well refrigerated for up to 4 days.
Reserve 1/4 cup of dressing to refresh the salad before serving leftovers if storing for multiple days.
For a vegetarian version, simply omit the salami and consider adding chickpeas or white beans for protein.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 10gFat: 18gSodium: 480mgFiber: 3gSugar: 4g
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