Description
Tender rotini, Genoa salami, mozzarella pearls and crisp vegetables tossed with a bright homemade red wine vinaigrette. Chill before serving for a colorful make-ahead side dish.
Ingredients
Scale
ngredients
For the Pasta Salad
- 12 ounces rotini pasta
- 1 cup Genoa salami, cut into thick half-moon slices
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 cup mozzarella pearls
- ½ cup black olives, sliced
- ¼ cup fresh parsley, chopped
For the Italian Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Instructions
- Bring a large pot of well-salted water to a boil. Add the rotini and cook according to the package directions until al dente, beginning to check it approximately 1 minute early.
- Drain the pasta and rinse it under cold running water until cooled. Shake the colander well and allow the pasta to drain thoroughly.
- Place the cooled pasta in a large mixing bowl. Add the salami, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella pearls, black olives and parsley.
- In a small bowl or measuring jug, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt and black pepper.
- Pour the dressing over the pasta mixture. Toss gently with two large spoons until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes.
- Toss the chilled salad again and taste a complete forkful. Add a small pinch of salt or splash of red wine vinegar if needed.
- Serve chilled or allow it to sit for a few minutes to take off the refrigerator chill.
Notes
Notes
- Cook the pasta only until al dente so it remains firm after dressing and chilling.
- Rinse the rotini under cold water to stop the cooking and remove excess surface starch.
- Drain the pasta thoroughly and dry the vegetables and mozzarella to prevent a watery salad.
- The vinaigrette will naturally separate as it sits. Whisk it immediately before pouring.
- Taste the completed salad before adding more salt because the salami, olives and mozzarella are already salty.
- Fusilli, farfalle or small shells may replace the rotini.
- Pepperoni or soppressata may replace the Genoa salami.
- For a vegetarian version, omit the salami and add chickpeas, artichoke hearts or additional vegetables.
- Prepare the salad up to one day ahead. Toss it again before serving.
- Refrigerate leftovers promptly and use them within 3–4 days.
- Freezing is not recommended because the vegetables and pasta will lose their texture.
- Prep Time: 20 minutes
- Cook Time: 10 - 12 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: American, italian American