Description
A quick and versatile pasta salad loaded with pasta, tomatoes, mozzarella, salami, olives, and a tangy homemade Italian dressing.
Ingredients
Scale
- 1 pound uncooked pasta (rotini, penne, or farfalle)
- 3 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese balls, halved
- 1 pound salami or summer sausage, cubed
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini, sliced (optional)
- 1/2 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup white or grape juice vinegar
- 1/4 cup water
- 1–2 tablespoons coarse sea salt
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Black pepper to taste
- Fresh herbs like parsley, basil, or chives (optional)
Instructions
- Cook pasta according to package directions in salted water. Drain, rinse, and toss with a little olive oil to prevent sticking. Allow to cool slightly.
- Chop the cherry tomatoes, mozzarella, salami, olives, pepperoncini, red onion, and parsley.
- Blend or shake together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, black pepper, and optional fresh herbs to make the dressing.
- Combine the pasta with the chopped ingredients and toss with three-fourths of the dressing. Save the remaining dressing for leftovers.
- Refrigerate for 2–3 days. The salad tastes best after allowing the flavors to meld for 12–24 hours.
Notes
For a personalized twist, add vegetables like bell peppers, artichokes, or spinach. This salad cannot be frozen, but it tastes better after chilling for a few hours.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Side
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 21g
- Carbohydrates: 28g
- Protein: 10g
Keywords: pasta salad, Italian dressing, quick recipes, potluck ideas