Description
A colorful, make-ahead crowd-pleaser salad featuring zesty pasta tossed with cured meats, olives, and fresh vegetables, topped with a bright homemade Italian dressing.
Ingredients
- 12 ounces rotini pasta (or other short twisted pasta)
- 1 pint cherry tomatoes, halved
- 1 cup sliced black olives
- 8 ounces mozzarella, cubed
- 8 ounces pepperoni or hard salami, sliced
- 1 small red onion, finely diced
- 6–8 pepperoncini, sliced
- 1/2 cup freshly grated Parmesan (optional)
- 1/4 cup chopped fresh basil or Italian parsley
- For the homemade Italian dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar or honey (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add rotini and cook until al dente.
- Rinse the pasta under cold running water to stop cooking. Drain well and transfer to a large mixing bowl.
- Combine dressing ingredients in a jar. Shake or whisk until emulsified.
- Add tomatoes, olives, mozzarella, pepperoni, red onion, and sliced pepperoncini to the pasta.
- Pour most of the dressing over the salad. Toss gently to coat all ingredients.
- Taste and adjust seasoning—add more salt, pepper, or vinegar if needed.
- Cover the bowl and chill for at least 30 minutes.
- Before serving, toss again, add reserved dressing if needed, and serve cold or at room temperature.
Notes
For best flavor, refrigerate 1–4 hours before serving. Can substitute with store-bought Italian dressing if short on time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Italian