Description
Mediterranean flavors dance through this Italian Pasta Salad, blending crisp vegetables, tangy dressing, and al dente pasta. Colorful ingredients promise a refreshing summer meal that transports you straight to coastal Italy with each delightful bite.
Ingredients
Scale
Pasta:
- 1 lb (450 g) rotini or penne pasta
Proteins:
- 1 cup (150 g) salami, diced
- 1 cup (150 g) pepperoni, sliced
- 1/2 cup (75 g) mozzarella cheese, cubed
Vegetables and Extras:
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cucumber, diced
- 1/2 cup (75 g) red onion, chopped
- 1/2 cup (75 g) black olives, sliced
- 1/4 cup (40 g) fresh basil, chopped
Dressing:
- 1/2 cup (120 ml) italian salad dressing
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
Seasonings:
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Boil a large pot of salted water and cook rotini or penne pasta according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse with cold water to stop cooking process.
- While pasta cools, prepare protein ingredients by dicing salami, slicing pepperoni, and cubing mozzarella cheese into bite-sized pieces.
- Chop vegetables including halving cherry tomatoes, dicing cucumber, chopping red onion, slicing black olives, and finely chopping fresh basil.
- In a separate small bowl, whisk together italian salad dressing, olive oil, red wine vinegar, salt, black pepper, and dried oregano to create a unified dressing.
- Transfer cooled pasta to a large mixing bowl and add prepared salami, pepperoni, mozzarella cheese, cherry tomatoes, cucumber, red onion, black olives, and fresh basil.
- Pour prepared dressing over the pasta mixture and gently toss all ingredients until evenly coated and well combined.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving chilled.
- Before serving, give the salad a quick stir and adjust seasonings if needed. Garnish with additional fresh basil if desired.
Notes
- Pasta Perfection: Cook pasta just until al dente to maintain a firm texture and prevent mushiness when mixed with other ingredients.
- Temperature Trick: Rinsing pasta with cold water stops the cooking process and prevents the pasta from becoming sticky, ensuring each piece remains separate.
- Flavor Boost: Let the pasta salad chill for at least 30 minutes to allow the dressing to penetrate the ingredients, creating a more intense and harmonious taste profile.
- Dietary Flexibility: Easily make this salad vegetarian by omitting salami and pepperoni, or gluten-free by using gluten-free pasta varieties like chickpea or rice-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 3 g
- Sodium: 1000 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg