The Best Italian Pasta Salad Recipe

Italian Pasta Salad with tomatoes, salami, cucumber, mozzarella, and black olives

The Best Italian Pasta Salad Recipe

Rotini pasta is tossed with chopped fresh vegetables, black olives, Genoa salami, mozzarella, and homemade Italian dressing for the simplest - yet tastiest! - pasta salad.

Course Salad

Cuisine Italian

Keyword italian pasta salad

Prep Time 25

Cook Time 15

Chill Time 30

Total Time 1 10

Servings

Calories 420kcal

Ingredients

Pasta Salad:

1 pound rotini pasta
1 pint cherry tomatoes, halved
8 ounces sliced black olives, drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 English cucumber, halved then quartered (keep skin)
1 cup chopped Genoa salami
1 cup cubed mozzarella cheese, bite-size
½ cup freshly grated Parmesan cheese
¼ cup chopped Italian flat leaf parsley

Italian Dressing:

½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon Italian seasoning
1 tablespoon garlic powder
¾ teaspoon kosher salt and freshly ground black pepper

Instructions

Cook 1 pound of the pasta in salted water according to package directions, minus 2 minutes. Drain the pasta in a colander, rinse lightly with cool water, and set aside to cool.
Add the pasta to a large bowl and add 1 pint halved cherry tomatoes, 8 ounces black olives, 1 green bell pepper, 1 red bell pepper, 1 English cucumber, 1 cup salami, and 1 cup cubed mozzarella.
In a small bowl, whisk ½ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon Italian seasoning, 1 tablespoon garlic powder, ¾ teaspoon kosher salt, and ¾ teaspoon freshly ground black pepper. Pour over the pasta then toss to coat. Sprinkle ½ cup Parmesan cheese and ¼ cup chopped parsley, toss, and refrigerate for 30 minutes up to overnight before serving. Add more olive oil if needed, taste for seasoning, and serve.

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