Colorful Italian Pasta Salad With Salami
This Italian Pasta Salad is a vibrant combination of rotini pasta, salami, and fresh vegetables, dressed in a zesty Italian dressing. Perfect for picnics and gatherings.
Equipment
- 1 Large pot for boiling pasta
- 1 Large mixing bowl
- 1 Whisk for dressing
Ingredients
Salad Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup mozzarella balls halved
- 1 cup sliced salami
- 1/2 cup black olives sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup bell peppers diced
Dressing Ingredients
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Boil the rotini pasta in salted water until al dente. Drain and rinse with cold water to stop cooking. Set aside to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, and Dijon mustard. Season with salt and pepper to taste.
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, salami, black olives, red onion, and bell peppers.
- Pour the dressing over the salad ingredients. Gently toss to ensure even coating of the dressing over the salad.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve the salad chilled or at room temperature. Garnish with fresh basil or parsley if desired.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days. Toss with additional dressing if it becomes dry.
Notes
Pro Tips: Prepare the salad a day in advance for the best flavor. Ingredient Substitutions: Swap salami for pepperoni or turkey for a lighter option. How to Serve: Ideal as a main dish or as a side for grilled meats. Storage & Freshness: Store in the fridge in an airtight container. Make-Ahead Tips: Assemble the salad without the dressing and add it just before serving to keep it fresh.