Zesty Italian Pasta Salad (No Veggie Version)
A bold and savory Italian pasta salad that skips the raw vegetables in favor of premium cured meats, creamy mozzarella pearls, and a zesty herb dressing. This picky-eater-friendly dish focuses on rich textures and intense Mediterranean flavors, making it a standout side for any potluck or BBQ.
Equipment
- Large stockpot
- Colander
- Chef's knife
- Cutting board
- Large mixing bowl
- Spatula or large mixing spoon
- Measuring cups and spoons
Ingredients
- 8 oz Genoa Salami, thick-sliced and cubed
- 5 oz Mini Pepperoni rounds
- 8 oz Fresh Mozzarella pearls bocconcini
- ½ cup Freshly grated Parmesan cheese
- 1 tsp Dried Oregano
- 1 tsp Dried Parsley
- ½ tsp Red pepper flakes optional
- 2 tbsp Salt for pasta water
- 1 tbsp Extra virgin olive oil for finishing
- 1 tbsp Banana pepper brine optional secret ingredient
Instructions
- Bring a large pot of water to a rolling boil and add 2 tablespoons of salt to season the pasta from the inside out.
- Cook the rotini or fusilli until it is just 'al dente' (firm to the bite). Do not overcook, as the pasta will soften further once the dressing is added.
- Drain the pasta in a colander. Do not rinse with cold water; the natural starches on the warm pasta will help the dressing adhere better.
- Immediately transfer the warm pasta to a large mixing bowl and toss with approximately one-third of the Zesty Italian dressing. Let it sit for a few minutes to absorb the flavor.
- While the pasta cools, cube the Genoa salami into bite-sized pieces and ensure the mozzarella pearls are well-drained.
- Add the cubed salami, mini pepperoni, mozzarella pearls, and grated Parmesan cheese to the bowl.
- Pour in the remaining dressing along with the dried oregano, dried parsley, and red pepper flakes.
- Gently fold all the ingredients together with a spatula, being careful not to break the mozzarella pearls.
- For extra depth, stir in a splash of banana pepper brine and a final drizzle of high-quality extra virgin olive oil.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the spices to bloom and the flavors to meld.
Notes
This salad tastes even better the next day. If the pasta has absorbed too much dressing after chilling, simply add a fresh splash of dressing or olive oil before serving. For a creamier 'grinder' style texture, you can whisk a dollop of mayonnaise into the dressing before mixing. Store leftovers in an airtight container for up to 4 days.