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zesty italian pasta salad

Zesty Italian Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 small bowl or jar with lid
  • 1 whisk or fork
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 salad tongs or large spoon

Ingredients
  

  • 12 ounce pasta rotini, fusilli, or penne; short shape
  • 1 tablespoon salt kosher; for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced; seeds removed if large
  • 1 cup bell pepper diced; any color
  • 1/2 cup red onion finely chopped
  • 1/2 cup black olives sliced; drained
  • 1/2 cup mozzarella pearls drained
  • 1/4 cup salami optional; sliced into thin strips
  • 1/4 cup Parmesan cheese finely grated
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice freshly squeezed
  • 2 teaspoon Dijon mustard
  • 1 1/2 teaspoon Italian seasoning dried
  • 1 teaspoon garlic minced
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt fine; or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon fresh basil chopped

Instructions
 

  • Bring a large pot of water to a boil and season generously with the kosher salt.
  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • While the pasta cooks, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell pepper, red onion, and olives and place them in a large mixing bowl.
  • Add the mozzarella pearls, salami (if using), and grated Parmesan to the mixing bowl with the vegetables.
  • In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, minced garlic, sugar, salt, black pepper, and red pepper flakes.
  • Whisk or shake the dressing ingredients vigorously until emulsified and well combined.
  • Once the pasta is al dente, drain it in a colander and rinse briefly under cold water to cool and stop the cooking.
  • Shake off excess water from the pasta and add it to the large mixing bowl with the vegetables and cheese.
  • Pour the dressing over the warm pasta salad and toss thoroughly until everything is evenly coated.
  • Fold in the chopped parsley and basil, adjusting salt and pepper to taste.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld.
  • Before serving, toss the salad again, taste, and add a splash more olive oil or vinegar if it seems dry or needs brightness.

Notes

For best flavor, let the salad rest longer (up to overnight) and re-season just before serving, because cold pasta can mute salt and acid. Rinsing the pasta cools it quickly and keeps it from overcooking, but avoid over-rinsing so some starch remains to help the dressing cling. Cut vegetables into similar, bite-size pieces for even distribution, and dry any watery ingredients like cucumber slightly with a towel to prevent a diluted dressing. This salad is highly adaptable—swap in other crisp veggies, use whole-wheat or gluten-free pasta, or omit meat and cheese for a lighter version—and it travels well for picnics if kept chilled and stored in a sealed container.
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