Pasta Salad
A vibrant pasta salad loaded with Italian flavors, including salami, mozzarella, olives, and fresh vegetables tossed in a zesty herb dressing. Perfect for picnics and potlucks.
Ingredients
- 1 lb rotini pasta (or other short pasta), cooked
- 4 oz Italian salami, diced
- 8 oz mozzarella pearls (or cubed mozzarella)
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp Italian seasoning
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated parmesan cheese
Instructions
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1
Cook 1 lb rotini pasta (or other short pasta) according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
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2
In a large bowl, combine cooled cooked rotini pasta (or other short pasta), 4 oz diced Italian salami, 8 oz mozzarella pearls (or cubed mozzarella), 2 cups halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, 1/2 cup sliced black olives, 1 diced red bell pepper, and 1/4 cup chopped fresh parsley.
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3
In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tsp Italian seasoning, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
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4
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
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5
Sprinkle 1/4 cup grated parmesan cheese over the top and toss again lightly.
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6
Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
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7
Toss again before serving and adjust seasoning if needed.