Easy Italian Pasta Salad – Fresh Summer Favorite
A fresh and vibrant Italian pasta salad loaded with crisp vegetables, mozzarella, and a zesty homemade dressing—perfect for picnics, barbecues, and make-ahead meals.
Equipment
- large pot for cooking pasta
- colander
- large mixing bowl
- knife
- cutting board
Ingredients
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls
- 1/2 cup Kalamata olives, sliced
- 1/2 cup pepperoncini, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup salami, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup olive oil
- 3 tbsp white or red wine vinegar
- 2 tbsp water
- 1 tsp sugar
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to cool.
- Chop vegetables, slice olives and pepperoncini, and prepare mozzarella and salami.
- In a bowl or jar, whisk together olive oil, vinegar, water, sugar, garlic, oregano, basil, salt, and pepper.
- In a large bowl, combine pasta, vegetables, cheese, and salami. Pour dressing over the top.
- Toss gently until evenly coated. Cover and refrigerate for at least 30 minutes before serving.
Notes
Salt pasta water היט for better flavor and cool pasta completely before mixing. Reserve some dressing to refresh before serving. Customize with extra vegetables or protein like chicken or chickpeas. Chill before serving for best taste.
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 480mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 12mgCalcium: 120mgIron: 1.5mg
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