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Bowl of Italian Pasta Salad with tomatoes, olives, salami, and mozzarella tossed in zesty dressing.

Italian Pasta Salad

A vibrant and hearty pasta salad that's perfect for potlucks or picnics, featuring rotini pasta, savory meats, fresh veggies, and a zesty homemade dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz rotini pasta cooked and cooled
  • 6 oz salami or pepperoni diced
  • 8 oz mozzarella pearls or cubed mozzarella
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely chopped
  • 1 cup bell pepper diced (any color, red preferred)
  • 1/2 cup olives black or kalamata, sliced
  • 1/4 cup parsley or basil chopped
Dressing Ingredients
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove minced garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar or honey optional, for sweetness

Method
 

Preparation
  1. Cook the rotini pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking process.
  2. Chop all vegetables and meats into bite-sized pieces and place them in a large mixing bowl.
  3. In a separate bowl, whisk together dressing ingredients: olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, black pepper, and sugar or honey.
Mixing
  1. Add the cooled pasta to the bowl with the chopped ingredients.
  2. Pour most of the dressing over the pasta and ingredients and toss gently to combine.
  3. Taste and adjust seasoning by adding more dressing, salt, or pepper as needed.
Chilling
  1. Cover and refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
  2. Before serving, give the salad a good stir and add any remaining dressing if needed.

Notes

Make it a day ahead for best flavor. Keeps well for 3-4 days in the refrigerator. Add cucumbers just before serving for maximum crunch.