Description
Mediterranean flavors dance through this Italian Pasta Salad, blending crisp vegetables with tangy dressing and perfectly al dente pasta. Fresh herbs and zesty ingredients create a light, refreshing dish perfect for summer gatherings and picnic tables.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) rotini pasta
- 10 ounces (284 grams) salami (chopped into 1/4 inch pieces)
- 8 ounces (227 grams) fresh mozzarella pearls
- 2 cups grape tomatoes (halved)
- 1 1/2 cups bell peppers (diced)
Vegetables and Herbs:
- 1 cup English cucumber (quartered and sliced)
- 1/2 cup red onion (chopped)
- 1/2 cup parsley (chopped)
- 8 ounces (227 grams) black olives (drained and sliced)
- 1/2 cup parmesan cheese (shredded)
Dressing Ingredients:
- 1 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice (freshly squeezed)
- 1 1/2 tablespoons Italian seasoning
- 2 teaspoons sugar
- 2 teaspoons garlic (minced)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Boil water in a large pot at high heat until rolling bubbles appear. Add rotini pasta and cook for 8-10 minutes until perfectly al dente, ensuring a tender yet firm texture. Drain pasta using a colander and immediately rinse with cold water to halt cooking process and prevent sticking.
- Prepare dressing by combining olive oil, lemon juice, Italian seasoning, sugar, red wine vinegar, and Dijon mustard in a medium bowl. Incorporate minced garlic, salt, and black pepper. Whisk ingredients thoroughly until mixture becomes smooth and well-integrated. Allow dressing to rest momentarily for flavor development.
- Select a spacious mixing bowl and combine cooled pasta with salami, cucumbers, tomatoes, bell peppers, red onions, olives, and mozzarella pearls. Distribute shredded parmesan cheese and freshly chopped parsley throughout the mixture for enhanced flavor complexity.
- Drizzle prepared dressing over pasta and vegetable combination. Gently fold ingredients using a large spoon or spatula, ensuring comprehensive and even coating. Rotate bowl while mixing to guarantee uniform distribution of flavors. Refrigerate for 30 minutes before serving to enhance taste profile and allow ingredients to marinate.
- Serve chilled, presenting a vibrant and refreshing Italian pasta salad that promises delightful textures and robust Mediterranean-inspired flavors.
Notes
- Boil rotini just until al dente to maintain a firm texture, ensuring a delightful bite without turning mushy.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent overcooking, creating a crisp, fresh base for the salad.
- Let the dressing sit for a few minutes before mixing to allow ingredients to meld together, intensifying the overall taste profile.
- Easily swap salami for grilled chicken, tofu, or plant-based protein to accommodate different dietary preferences while maintaining the salad’s vibrant Mediterranean essence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 30 mg