Italian Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Set of measuring cups
- 1 set of measuring spoons
- 1 large serving spoon
Ingredients
- 340 gram rotini pasta dry
- 15 milliliter salt for pasta water
- 180 gram cherry tomatoes halved
- 120 gram cucumber diced
- 80 gram red bell pepper diced
- 80 gram yellow bell pepper diced
- 60 gram red onion finely chopped
- 80 gram black olives sliced
- 120 gram mozzarella pearls drained
- 60 gram salami sliced into strips
- 15 gram fresh parsley chopped
- 60 milliliter extra-virgin olive oil
- 30 milliliter red wine vinegar
- 5 milliliter Dijon mustard
- 5 milliliter dried oregano
- 2 gram garlic powder
- 2 gram salt
- 1 gram black pepper freshly ground
Instructions
- Bring a large pot of water to a boil and season it with the salt.
- Add the rotini pasta to the boiling water and cook according to package directions until al dente.
- Drain the pasta in a colander and rinse under cold water until completely cooled, then let drain well.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, mozzarella pearls, salami, and parsley.
- Add the cooled, well-drained pasta to the bowl with the vegetables and toss gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and black pepper until emulsified.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
- Taste the salad before serving and adjust seasoning with additional salt and pepper if needed.
- Toss the salad once more just before serving to redistribute the dressing and ingredients.
Notes
For best results, ensure the pasta is fully cooled and well-drained so the dressing clings instead of watering down; you can prepare the salad up to a day ahead, adding a splash of olive oil before serving if it seems dry. Customize by using whole-wheat or gluten-free pasta, swapping mozzarella for feta, or omitting the salami for a vegetarian version. Cut all mix-ins to roughly the same bite-sized pieces for even flavor in every forkful, and avoid over-salting early because olives, salami, and cheese are already salty. Store leftovers in an airtight container in the refrigerator and consume within 3 days for optimal texture and taste.
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