The BEST Pasta Salad

Meet your new summer bestie:

A stupidly easy Italian pasta salad with rotini, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a drench of quick homemade Italian dressing.

If you want to know what I’ve eaten for 4 of my last 5 meals, it’s THIS SUMMER ESSENTIAL. We are kind of having a moment here.

In my mind, a nice classic pasta salad serves one of two scenarios:

• Attending a picnic, potluck, or other end-of-summer-everyone-bring-something type party;
• Addressing the leftover meat, cheese, and vegetables in my fridge and making them into a meal that I pretty much want to eat 24/7.

This pasta salad will do both for ya.

Just… some stuff.

It’s very flexible. These are my favorite pasta salad mix-ins:

Good, spicy salami. Yummy cheeses. Tomatoes or some other friendly non-threatening vegetable. Greens of some sort – even if it’s just fresh parsley. Olives and red onions and pepperoncini.

Also, we need pasta with good solid texture and shape to absorb all the sauce. I like rotini. (Also, DeLallo! It’s our favorite. The semi-rough texture i

Why You’ll Love This Recipe

This pasta salad is a delightful combination of fresh and savory flavors, perfect for any occasion. It’s easy to prepare, making it a go-to dish for busy days or spontaneous gatherings. The blend of spicy salami, creamy mozzarella, and tangy olives with a zesty homemade dressing makes it irresistible. Plus, it’s versatile, allowing you to customize it with your favorite ingredients.

Kitchen Equipment You’ll Need

• Large pot for cooking pasta
• Colander for draining pasta
• Large mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Jar or blender for mixing dressing

Ingredients

Pasta Salad Essentials:

• 1 pound uncooked pasta – I like rotini!
• 3 cups cherry tomatoes, cut in half
• 8 ounces fresh mozzarella cheese balls, cut in half
• 1 lb. salami or summer sausage, cut into cubes
• 3/4 cup kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but do it)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

• 1 1/2 cups olive oil
• 1/4 cup white vinegar (white vinegar or red wine vinegar work)
• 1/4 cup water
• 2 tablespoons coarse sea salt (yes, tablespoons – see notes!)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Instructions

1. Cook pasta according to package directions, in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
2. Blend up the dressing, or shake together in a jar.
3. Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
4. Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.

Tips for Success

• Make sure to not overcook the pasta; it should be al dente to hold up in the salad.
• Allow the pasta to cool before adding the other ingredients to prevent melting the cheese.
• Taste the salad and adjust the seasoning if necessary before serving.

Additional Tips and Variations

Feel free to substitute or add other ingredients such as artichoke hearts, roasted red peppers, or grilled vegetables. For a vegetarian version, omit the salami or substitute with grilled tofu or tempeh.

Nutritional Highlights (Per Serving)

This pasta salad is a source of protein from the cheese and salami, healthy fats from olive oil, and plenty of vitamins from the fresh vegetables. It’s a well-rounded dish that can be enjoyed as a main or side.

Frequently Asked Questions (FAQ)

Can I make this pasta salad ahead of time? Yes, it actually tastes better when made a day in advance as the flavors meld together.

How long does this pasta salad last? It can be stored in the refrigerator for up to 3 days.

Can I use a different type of pasta? Absolutely! Any pasta that holds dressing well, like fusilli or penne, can be used.

Conclusion

This pasta salad is truly the best summer dish to have in your recipe arsenal. It’s easy, flavorful, and adaptable to whatever you have on hand. I invite you to try this recipe and share your experiences in the comments below. Happy cooking!