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

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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.

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Questions

How long does Pasta Salad take?

As written, 30 minutes: 20 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 6, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for Italian seasoning in Pasta Salad?

The entry for Pasta Salad calls for 2 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

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.

How many carbs are in Pasta Salad?

One serving (the recipe makes 6) has 13 g of carbohydrate in about 385 calories, with 22 g protein and 27 g fat, plus 1 g fiber and 323 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Pasta Salad ahead?

Yes, it takes well to being made ahead. The base of Pasta Salad is pasta, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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