Italian Pasta Salad
This Italian pasta salad is a bold, colorful dish loaded with salami, olives, cheese, and fresh vegetables, all tossed in a zesty homemade Italian dressing. Perfect for potlucks, meal prep, or as a satisfying side or main dish.
Servings: 6 servings
Calories: 480kcal
Cost: 3
Equipment
- large pot
- colander
- mixing bowl
- knife and cutting board
- jar or whisk
Ingredients
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp sugar
- salt and black pepper to taste
- 350 g rotini or fusilli pasta
- 150 g Genoa salami, quartered
- 200 g cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 cup Kalamata olives, halved
- 6-8 pepperoncini, sliced
- 1/2 cup banana peppers (optional)
- 150 g Provolone or mozzarella, cubed
- fresh basil leaves
- grated Parmesan for serving
Instructions
- In a bowl or jar, whisk together red wine vinegar, olive oil, Dijon mustard, garlic, oregano, basil, sugar, salt, and pepper until emulsified.
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
- Drain and rinse pasta under cold water until fully cooled. Shake well and let drain thoroughly.
- Prepare all ingredients by slicing salami, halving tomatoes, slicing onion, olives, and peppers, and cubing cheese.
- In a large bowl, combine pasta, salami, tomatoes, onion, olives, and peppers. Add most of the dressing and toss well.
- Gently fold in cubed cheese, being careful not to break it apart.
- Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Before serving, toss with remaining dressing, adjust seasoning, and top with fresh basil and grated Parmesan.
Notes
Reserve some dressing to refresh before serving. Let the salad chill for at least 1 hour or overnight for best flavor. Add cheese and fresh basil just before serving for optimal texture and freshness. Store in the fridge up to 5 days.