Zesty Italian Pasta Salad

Nisrine Idrissii

A vibrant and refreshing pasta salad packed with savory salami, fresh mozzarella pearls, and crisp vegetables, all tossed in a bold homemade Italian vinaigrette. It is the ultimate make ahead side dish for any gathering.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 8 people

Course: Appetizer, Salad

Cuisine: Italian

Calories: 385

Ingredients Equipment Method Notes

Ingredients

1 lb Rotini or Fusilli pasta
6 oz Salami or pepperoni chopped into bite sized pieces
8 oz Fresh mozzarella pearls drained
1 Large English cucumber diced
1 pint Cherry tomatoes halved
1/2 large Red onion finely diced
2 Bell peppers any color, diced
1/2 cup Black olives sliced
1/4 cup Pepperoncinis sliced
1/2 cup Fresh parsley chopped
3/4 cup Extra virgin olive oil
1/2 cup Red wine vinegar
1 tbsp Honey
2 tsp Dried oregano
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Red pepper flakes
Salt and black pepper to taste

Equipment

1 Large pot (for boiling pasta)
1 Colander (for draining and rinsing)
1 large mixing bowl (for assembly)
1 Small glass jar or bowl (for whisking dressing)
1 Set of measuring cups and spoons
1 Chef knife and cutting board

Method

Boil pasta in salted water until al dente.
Drain and rinse under cold water to stop cooking and remove starch.
Whisk together olive oil, vinegar, honey, and seasonings in a small jar.
Combine cooled pasta with chopped meats, cheese, vegetables, and herbs in a large bowl.
Pour dressing over the salad and toss until thoroughly coated.
Chill in the refrigerator for at least thirty minutes before serving.

Notes

Cold water keeps the noodles firm and prevents them from sticking together.
The flavor improves after sitting for a few hours or overnight.
Add a splash of oil or vinegar if the pasta absorbs too much dressing while stored.
Dice ingredients to a similar size as the pasta for better texture.