Italian Pasta Salad
User Reviews
5
Italian Pasta Salad
Description
Cooked al dente rotini pasta cools on a baking sheet before mixing with chopped hard salami, halved grape tomatoes, sliced black olives, and diced bell peppers and red onion. Fresh mozzarella pearls and finely grated Parmesan cheese add creamy and slightly nutty notes. Chopped fresh parsley and basil contribute herbal brightness.
The dressing blends olive oil, fresh lemon juice, dried oregano, Dijon mustard, honey, minced garlic, and red pepper flakes for a slightly tangy, mildly sweet, and herbal dressing with a hint of heat. It is whisked together and tossed with the salad ingredients, using reserved pasta water to adjust consistency and help the flavors meld.
The salad can be served immediately or chilled for 1 to 2 hours for a colder, more refreshing dish. It makes a large quantity suitable for gatherings or meal prep and can be adjusted by substituting chopped fresh mozzarella for pearls or dried basil for fresh, with some changes in texture and flavor.
Ingredients
- 16 oz. rotini pasta dry
- 10 oz. hard salami sliced 1/4-inch thick then chopped
- 3 cups (16 oz.) grape tomato halved
- 1 (6 oz.) can black olives sliced
- 2 cups chopped bell pepper I like to use yellow and green
- 1/2 cup chopped red onion
- 8 oz. mozzarella cheese fresh pearls
- 3 oz. freshly grated Parmesan Cheese 3/4 cup
- 1/2 cup parsley chopped, fresh
- 1/3 cup basil chopped; fresh
Dressing
- 1 cup olive oil
- 1/4 cup lemon juice fresh
- 1 tsp oregano dried
- 2 tsp Dijon mustard
- 1 tsp honey
- 2 tsp minced garlic
- 1/2 tsp red pepper flakes or to taste
- salt and freshly ground black pepper
Instructions
- Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
- Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
- While pasta is cooking and cooling chop ingredients and prepare dressing.
- For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
- Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
- Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
- It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).
Notes
- Substitute chopped fresh mozzarella (from a log or ball) by cutting it into small cubes if mozzarella pearls are unavailable.
- To grate Parmesan, cut it into chunks around one inch and process in a food processor until finely ground.
- If using dried basil instead of fresh, mix it into the dressing rather than using fresh herbs.
- This recipe yields about 18 cups of pasta salad, suitable for large servings or gatherings.
User Reviews
Overall Rating
5
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