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Italian Pasta Salad
5 from 30 votes

Italian Pasta Salad

Italian Pasta Salad combines rotini pasta with chopped salami, fresh grape tomatoes, black olives, bell peppers, red onion, and mozzarella pearls, all tossed in a lemony olive oil dressing flavored with oregano, Dijon mustard, honey, and garlic. The salad offers a mix of textures and savory Mediterranean flavors, perfect either chilled or served at room temperature.

Prep Time
30 mins
Cook Time
6 mins
Total Time
30 mins
Servings: 12
Course: Side Dish
Cuisine: Italian, American

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

    Cup of Yum
  1. 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.
  2. Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
  3. While pasta is cooking and cooling chop ingredients and prepare dressing.
  4. 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.
  5. Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
  6. 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.
  7. 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.