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Italian Pasta Salad
4.9 from 21 votes

Italian Pasta Salad

This zesty Italian Pasta Salad is full of rotini, the best bits of an antipasto platter, and a delicious balsamic dressing. Minced celery adds a surprising, welcome crunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 servings
Calories: 333 kcal
Course: Salad
Cuisine: Italian, American

Ingredients

For the balsamic vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
For the pasta salad:
  • 16 ounces rotini pasta or other small pasta
  • 1 celery minced (1/2 cup, see note 1, rib
  • 1/2 cup red bell pepper drained and minced (see note 2, roasted
  • 6 ounces mozzarella cheese chopped into 1/4-inch pieces (1 1/4 cups, see note 3, fresh
  • 6 ounces salami chopped into 1/4-inch pieces (1 1/4 cups, sliced
  • 1/4 cup Pepperoncini peppers see note 4, sliced
  • 1/4 cup capers
  • parsley minced, for garnish (optional, fresh

Instructions

To make the balsamic vinaigrette:
    Cup of Yum
  1. To make the dressing, in a large bowl whisk together the olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
To make the pasta salad:
  1. In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
  2. To the bowl with the dressing, add the cooled pasta, celery, roasted red peppers, mozzarella, salami, pepperoncini, and capers. Toss to combine and sprinkle with fresh parsley.

Notes

  • not
  • Celery. Celery is crucial. It's light, refreshing, crunchy, and not salty. It helps balance out all the other soft, salty ingredients like, mozzarella, salami, roasted red peppers, capers, and pepperoncini. 
  • Roasted red peppers: The kind in a jar that last a long time in the fridge, or roast peppers yourself.
  • Mozzarella: Chopped into bite-sized pieces (or use mini mozzarella balls or pearls).
  • Pepperoncini peppers: I buy the sliced ones for this salad. If you want to help your friends or family avoid them, substitute whole pepperoncini and use them as a garnish.
  • Yield: This recipe makes 12 (1-cup) servings.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The balsamic vinaigrette can be made up to 3 days in advance. Store covered in the refrigerator. The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The vegetables can be prepped the day before and stored separately in the refrigerator.
  • More mix-ins: Get creative with diced bell peppers, olives, fresh basil, a handful of toasted walnuts or almonds, or fresh mushrooms. Just be wary of adding too many soft, salty ingredients. Salami, mozzarella, roasted red peppers, capers, and pepperoncini are all soft and salty. You want balance!
  • Make the vinaigrette your own: Try adding 1 tablespoon fresh lemon juice, a teaspoon of honey, a minced clove of garlic, or a pinch of red pepper flakes.

Nutrition Information

Serving 1cup Calories 333kcal (17%) Carbohydrates 31g (10%) Protein 12g (24%) Fat 18g (28%) Saturated Fat 5g (25%) Cholesterol 22mg (7%) Sodium 625mg (26%) Potassium 182mg (4%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 155IU (3%) Vitamin C 5mg (6%) Calcium 89mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 333

% Daily Value*

Serving 1cup
Calories 333kcal 17%
Carbohydrates 31g 10%
Protein 12g 24%
Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 625mg 26%
Potassium 182mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 155IU 3%
Vitamin C 5mg 6%
Calcium 89mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.