Italian Pasta Salad
A vibrant and refreshing pasta salad bursting with Mediterranean flavors, perfect for any gathering or casual meal.
Ingredients
Pasta & Base
- 12 oz Rotini or Penne Pasta Choose rotini for its ability to hold sauce or penne as a solid alternative.
Proteins & Cheeses
- 6 oz Salami Can substitute with pepperoni or a plant-based alternative.
- 8 oz Mozzarella Cheese Fresh mozzarella is preferred for creaminess but regular works too.
Vegetables
- 1 cup Cherry Tomatoes Sliced in half for better flavor exposure, or you can use diced tomatoes.
- 1/2 cup Black Olives Sliced or whole, for a briny texture.
Dressing
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tbsp Italian Seasoning This ingredient ties the flavors together.
- 1 tsp Salt Adjust according to taste.
- 1/2 tsp Pepper Freshly cracked for extra warmth.
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil, then add the rotini or penne pasta. Cook until al dente, then drain and let cool.
Mixing Ingredients
- In a large mixing bowl, combine the cooled pasta, diced salami (or preferred protein), cubed mozzarella, chopped cherry tomatoes, and sliced olives. Gently toss to mix.
Making the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
Combining
- Pour the dressing over the pasta mixture and gently toss to coat. Cover and chill in the fridge for at least 30 minutes.
Serving
- Before serving, give the salad a final toss, and add a drizzle of olive oil if desired.
Notes
This salad is best enjoyed chilled and can be customized with different proteins or veggies. It keeps well in the fridge for up to three days.