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italian pasta salad

Zesty Italian Pasta Salad

Delicious Zesty Italian Pasta Salad recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 4200
Ingredients Method

Ingredients
  

For the dressing
  • 1 cup olive oil (I prefer Pompeian Robust for a bolder flavor)
  • 1/4 cup red wine vinegar
  • 2.5 tsp dried parsley
  • 2 tsp minced onion
  • 2 tsp lemon juice (freshly squeezed for better acidity)
  • 1.5 tsp dried basil
  • 1.5 tsp dried oregano
  • 1 tsp garlic salt
  • 1.5 tsp sugar
  • 1/4 tsp black pepper
For the salad
  • 1 lb rotini pasta (I always use Barilla for the best texture)
  • 8 oz mozzarella (cut into 1/2-inch cubes)
  • 8 oz salami (diced into 1/2-inch pieces)
  • 6 oz black olives
  • 1/2 red onion
  • 1 green bell pepper (diced)
  • 1.5 cups cherry tomatoes (halved lengthwise)
  • 2 tbsp fresh parsley
  • 1/2 cup parmesan cheese
  • pepperoncinis

Method
 

  1. In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried parsley, dried basil, dried oregano, minced onion, garlic salt, sugar, and black pepper. Whisk until the sugar dissolves and the dressing is well emulsified. Set aside at room temperature—this allows the dried herbs to bloom and flavors to meld while you prepare the other components. I like to make the dressing first so it has time to develop flavor before tossing with the pasta.
  2. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and remove excess starch—this prevents the pasta from becoming mushy and helps it absorb the dressing evenly. Transfer the cooled pasta to a large mixing bowl.
  3. While the pasta cooks, prepare all your vegetables and proteins to save time during assembly. Dice the salami into 1/2-inch pieces, cut the mozzarella into 1/2-inch cubes, halve the cherry tomatoes lengthwise, dice the green bell pepper, slice the black olives in half, and thinly slice the red onion. Chop the fresh parsley and have the pepperoncinis ready. Keeping these ingredients separate until the final step prevents the softer vegetables from becoming watery.
  4. Pour half of the vinaigrette from Step 1 over the cooled pasta and toss thoroughly to coat every strand evenly. Let this sit for 2-3 minutes to allow the pasta to absorb the dressing and develop flavor. This early seasoning ensures the pasta isn't bland—I always coat the pasta first rather than waiting until the end, as this gives the dressing time to really penetrate the noodles.
  5. Add the prepared vegetables and proteins from Step 3 to the dressed pasta: the salami, mozzarella, black olives, red onion, green bell pepper, and cherry tomatoes. Pour the remaining half of the dressing over the mixture and toss gently but thoroughly to combine all ingredients evenly. Finally, stir in the grated parmesan cheese and fresh parsley, then scatter the pepperoncinis on top or fold them in gently. Taste and adjust seasoning if needed.
  6. Transfer the completed pasta salad to a serving bowl or container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to fully meld and intensify. Give it a gentle toss before serving, and add a splash of vinegar or olive oil if it seems dry, as the pasta will continue to absorb dressing over time.