Italian Pasta Salad: The Best Pasta Salad Recipe
The Italian pasta salad is a load of fresh, vibrant flavors from the vegetables that fill your mouth in every bite. From the very first forkful, you’re greeted with the tangy zest of the homemade vinaigrette, a harmonious blend of olive oil, red wine vinegar, and a medley of Italian herbs. The dressing, perfectly balanced, soaks into the tender rotini pasta, making it flavorful and at the same time light. What truly makes it an absolutely irresistible salad is the satisfying richness it gives.
The crunch of crisp cucumbers and the juiciness of ripe cherry tomatoes add a refreshing contrast to the salad’s richness. Each ingredient feels carefully chosen to complement the next. The creamy mozzarella pearls provide a velvety texture, while the saltiness of sliced olives and bites of savory salami elevate the dish with a delightful depth.
Instead of further describing the Italian pasta salad, we might as well get into the Italian Pasta salad recipe and how to make the most delicious Italian pasta salad that you and your family will enjoy.
Italian Pasta Salad: The Best Pasta Salad Recipe
Equipment
- Large mixing bowl
- Knife and cutting board
Ingredients
For the Salad:
- 12 oz 340g rotini or any short pasta of your choice
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup mozzarella pearls or cubed fresh mozzarella
- 1/2 cup black or Kalamata olives sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup pepperoncini optional, sliced
- 1/2 cup salami diced or julienned
- 1/4 cup freshly chopped parsley or basil optional, for garnish
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- Pinch of red pepper flakes optional, for a spicy kick
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions (usually about 8-10 minutes) until al dente.
- Drain and rinse under cold water to cool the pasta and stop the cooking process.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, mozzarella pearls, olives, red onion, pepperoncini, and salami.
Add the Dressing:
- Pour the dressing over the pasta salad. Toss gently to coat all ingredients evenly.
Garnish and Serve:
- Garnish with freshly chopped parsley or basil, if desired. Serve immediately or refrigerate for at least 1 hour for the flavors to meld together.
Nutrition
Jennifer Ihe
