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Italian Pasta Salad Recipe

Italian Pasta Salad

Wholesome Cove
This Italian pasta salad recipe uses ten ingredients beyond the dressing, and every one of them earns its place in the bowl. Tri-color rotini holds the dressing in its ridges better than smooth shapes do, which is why it shows up in nearly every version of this dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Salad
Cuisine Italian
Servings 10
Calories 390 kcal

Equipment

  • Large stockpot - big enough that the rotini has room to move around and cook evenly
  • Colander - ideally with small enough holes that rotini spirals don't slip through
  • Large mixing bowl - big enough to toss everything without spilling ingredients over the edge
  • Whisk - for the dressing, since a fork won't fully emulsify the oil and vinegar
  • Cutting board and sharp knife - for the salami, peppers, and onion
  • Measuring cups and spoons - for the dressing ingredients
  • Airtight storage container - for leftovers, since an uncovered bowl in the fridge will dry the pasta out overnight
  • OXO Good Grips Salad Spinner - Recommended product - gets the pasta properly dry
  • Le Creuset Enameled Mixing Bowl Set - Recommended product - nesting bowls for dressing and tossing
  • Rachael Ray Cucina Cutting Board - Recommended product - surface area and grooved edge

Ingredients
  

  • 1 pound tri-color rotini pasta - 450g
  • 1 pint cherry tomatoes - 300g, halved
  • 8 ounces fresh mozzarella pearls - 225g, halved
  • 4 ounces Genoa salami - 115g, cut into thin strips
  • 1 cup sliced black olives - 150g
  • 1/2 cup pepperoncini - 75g, sliced, plus 1 tablespoon of the brine
  • 1/2 medium red onion - thinly sliced
  • 1 red bell pepper - diced
  • 1/2 cup grated parmesan cheese - 50g
  • 1/4 cup fresh basil - 10g, chopped

For the Dressing

Instructions
 

  • Bring a large pot of generously salted water to a rolling boil. Add the tri-color rotini and stir once immediately. Cook according to package directions until al dente, about 9 to 11 minutes.
  • Drain the pasta in a colander and rinse thoroughly under cold running water until fully cool to the touch. Shake the colander well to remove excess water. Transfer the cooled pasta to your large mixing bowl.
  • In a separate bowl, combine the olive oil, red wine vinegar, pepperoncini brine, garlic, Italian seasoning, sugar, salt, black pepper, and red pepper flakes. Whisk vigorously until slightly thickened and emulsified.
  • Halve the cherry tomatoes and mozzarella pearls. Cut the salami into thin matchstick strips. Thinly slice the red onion and dice the red bell pepper into small pieces.
  • Add the tomatoes, mozzarella, salami, olives, pepperoncini, onion, and bell pepper to the bowl with the cooled pasta. Pour about three-quarters of the dressing over the top and toss gently until evenly coated. Hold back the remaining dressing for later.
  • Cover and refrigerate for at least 30 minutes. Just before serving, add the remaining dressing along with the parmesan and fresh basil. Toss once more, taste, and adjust seasoning. Add a splash of reserved pasta water if needed.

Notes

  • Salt the pasta water generously, as it's the only chance the noodles themselves get seasoned.
  • Cook the pasta to al dente or even slightly firmer since it will continue to soften as it sits in the dressing.
  • Never dress the pasta while it's still warm, or the mozzarella will melt and the dressing will separate.
  • Cut the salami and cheese to roughly the same size as the olives and tomato halves for even bites.
  • Let the salad rest in the fridge for at least 30 minutes before serving so the flavors have time to combine.
  • Add fresh basil right before serving instead of during mixing, since it darkens quickly once bruised.
  • If making this a day ahead, hold back the parmesan and basil until serving time.
  • If the salad looks dry after chilling, stir in a splash of reserved pasta water to loosen it.
  • Use a light hand with the dressing at first since you can always add more, but you can't take it back once the pasta absorbs it.
  • Buy pepperoncini and olives already sliced to shave a few minutes off prep without sacrificing flavor.

Nutrition

Serving: 1ServingCalories: 390kcalCarbohydrates: 32gProtein: 14gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 780mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 10mg
Keyword easy pasta salad, italian pasta salad, pasta salad recipe, potluck pasta salad, summer pasta salad
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