Perfect Italian Pasta Salad
This Italian Pasta Salad is a vibrant and flavorful dish perfect for potlucks, barbecues, or a light lunch. It combines perfectly cooked pasta with fresh vegetables, savory meats and cheeses, and a zingy Italian dressing, creating a guaranteed crowd-pleaser.
Equipment
- Large pot
- Colander
- Cutting board
- Knife
- Small bowl
- Whisk
- Large bowl
- Measuring cups
- Measuring spoons
- Mixing spoons
Ingredients
- 1 pound rotini or penne pasta
- 1 cup cherry tomatoes, halved or quartered
- 1 cup cucumber, diced
- 1 cup bell peppers red, yellow, and/or orange
- ½ cup red onion, thinly sliced optional, soaked in cold water
- ½ cup black olives, halved
- ½ cup salami, thinly sliced or cubed
- ½ cup pepperoni, thinly sliced or cubed
- ½ cup provolone cheese, cubed
- ¼ cup fresh mozzarella balls bocconcini
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste
- Pepper to taste
- Pinch of sugar optional
- Fresh basil or parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions, until al dente. It should be firm to the bite, not mushy.
- Drain the pasta and rinse it under cold water to stop the cooking process. This prevents a sticky salad.
- Chop all the vegetables: Dice the cucumber and bell peppers, halve the cherry tomatoes, thinly slice the red onion (and soak in cold water if desired), and halve the black olives.
- Slice or cube the salami, pepperoni, and provolone cheese. Drain the fresh mozzarella balls well.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, pepper, and sugar until well combined and emulsified.
- In a large bowl, combine the cooked pasta, chopped vegetables, meat, and cheese.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Cover the salad and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld.
- Just before serving, sprinkle with fresh basil or parsley. Give it one last gentle toss.
Notes
For best results, use high-quality ingredients. Taste and adjust the dressing to your preference, adding more salt, pepper, or oregano as needed. The salad can be made up to 24 hours in advance. If the red onion is too strong, soak it in cold water for 10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Add a little extra dressing before serving if it seems dry.