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Italian Pasta Salad

A make-ahead Italian pasta salad with salami, fresh mozzarella, and crisp vegetables in a homemade herb vinaigrette, dressed in two stages so it stays moist overnight.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10
Ingredients Method

Ingredients
  

For the dressing
  • 2/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes optional
For the salad
  • 1 lb rotini pasta
  • 8 oz fresh mozzarella pearls drained
  • 6 oz salami cubed
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper diced
  • 1 cup black olives sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup fresh basil torn
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Shake all the dressing ingredients together in a jar until emulsified. Set aside.
  2. Cook the rotini in generously salted water until al dente, about 9 minutes. Drain and rinse under cold water until cool, then shake off the excess.
  3. Transfer the pasta to a large bowl while it is still slightly warm and toss it with HALF the dressing. Let it sit for 10 minutes to absorb.
  4. Add the mozzarella, salami, cherry tomatoes, bell pepper, olives, and red onion. Toss gently.
  5. Cover and refrigerate for at least 1 hour, or up to 24 hours, with the reserved dressing kept separately.
  6. Just before serving, pour over the remaining dressing and toss until everything is glossy.
  7. Fold in the torn basil and Parmesan, taste for salt, and serve.