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Pasta Salad

Pasta salad made with al dente rotini (or penne) tossed with cherry tomatoes, cucumber, black olives, mozzarella pearls, and diced salami. It’s coated in a tangy red-wine-vinegar Italian dressing and improves after chilling for at least 1 hour.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb rotini or penne pasta Cook al dente so it doesn’t turn mushy after chilling.
  • 1 cup cherry tomatoes, halved
  • 1 cup black olives, sliced
  • 1 cup cucumber, diced
  • 0.5 cup red onion, diced
  • 0.5 cup roasted red peppers, sliced
  • 4 oz salami, diced
  • 1 cup mozzarella pearls
  • 0.25 cup fresh basil Fold in near the end to keep it bright.
Italian dressing
  • 0.5 cup olive oil
  • 0.25 cup red wine vinegar
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp honey
  • salt and pepper Season to taste.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil, then cook the rotini or penne until al dente for 8 to 10 minutes. Rinse the pasta under cold water and drain well so it stays firm in the salad.
Assemble the salad
  1. In a large bowl, combine the cooled pasta with the cherry tomatoes, black olives, cucumber, red onion, roasted red peppers, diced salami, and mozzarella pearls. Toss until everything is evenly distributed.
Make the dressing and toss
  1. Whisk olive oil, red wine vinegar, Italian seasoning, garlic powder, honey, and salt and pepper until the dressing looks evenly blended. Pour over the pasta mixture and toss thoroughly so every twist is coated.
  2. Fold in the fresh basil, using gentle turns to keep it from bruising. Stop mixing as soon as the basil is evenly scattered.
Chill and finish
  1. Refrigerate the pasta salad for at least 1 hour (up to 4 hours for stronger flavor). Cover it so it doesn’t dry out.
  2. Before serving, toss again to re-distribute the dressing and toppings. Taste and add a pinch of salt and pepper if needed.

Notes

Pro tip: cook the pasta strictly al dente and rinse under cold water—this prevents a mushy texture after chilling. Store covered in the refrigerator up to 4 days; the salad can be frozen no (mozzarella and vegetables don’t hold up well). For a lighter option, swap the salami for diced turkey or omit it for a vegetarian-style salad.