Pasta Salad

Name: Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
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

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.

30 minEasyServes 6385 cal/serving

ItalianSaladStovetopMediterraneanLow CarbNut-FreeLow-SodiumCorn-Free

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

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.
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.
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.
4

Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5

Sprinkle 1/4 cup grated parmesan cheese over the top and toss again lightly.
6

Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
7

Toss again before serving and adjust seasoning if needed.

Questions

Can I make Pasta Salad dairy-free?

Not cleanly. Here the dairy (8 oz mozzarella pearls (or cubed mozzarella), 1/4 cup grated parmesan cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free salad collection instead.

Can I make Pasta Salad gluten-free?

Yes. The gluten in this entry is 1 lb rotini pasta (or other short pasta), cooked. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Can I make Pasta Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Pasta Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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