Italian Pasta Salad Recipe
Italian pasta salad with salami, mozzarella, fresh vegetables, and a tangy garlic dressing -- a cold side that's easy to make ahead.
Servings 8 servings
Ingredients
- 1 pound short pasta
- 2 cups salami diced
- 2 cups mozzarella cheese or pearls
- 1 pint cherry tomatoes halved
- 1 bell pepper sliced
- ½ red onion sliced
- 1 cup black olives
- ¼ cup fresh parsley
- ½ cup pepperoncini
Dressing
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- In a small glass jar, combine the ½ cup olive oil, ¼ cup apple cider vinegar, 2 cloves garlic, minced, 1 teaspoon oregano, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Shake vigorously until emulsified.
- Boil 1 pound short pasta in heavily salted water until just al dente. Overcooking will lead to mushy salad after it sits in the dressing. Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. While still gently warm, toss in ½ of the dressing to allow the pasta to absorb flavor.
- In a large bowl, combine the cooled pasta with 2 cups salami (diced), 2 cups mozzarella cheese or pearls, 1 pint cherry tomatoes (halved), 1 bell pepper (sliced), ½ red onion (sliced), 1 cup black olives (halved), ¼ cup fresh parsley (chopped), and ½ cup pepperoncini.
- Pour the dressing over the salad and toss well to ensure every everything is coated well.
- Let the salad sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld. Garnish with fresh parmesan cheese if desired.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Pull it out of the fridge 15-20 minutes before serving to take the chill off.
Helpful Tips:
- Dress the pasta while it's still warm. Warm pasta absorbs the dressing much better than cold pasta, so tossing it with half the dressing right after draining and rinsing gives you more flavor throughout the pasta instead of just on the surface.
- Avoid plastic bowls. Plastic bowls can hold onto the smell and color of the vinegar-based dressing over time, while glass or ceramic clean up easily and don't absorb anything.
- Add a splash of pepperoncini brine. If the salad needs a little more flavor, add a splash of pepperoncini brine. The dressing mutes slightly once it's cold, so taste before serving and consider adding a splash to wake the flavors back.
Nutrition
Calories: 576kcal | Carbohydrates: 49g | Protein: 21g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 44mg | Sodium: 1381mg | Potassium: 469mg | Fiber: 4g | Sugar: 4g | Vitamin A: 789IU | Vitamin C: 35mg | Calcium: 185mg | Iron: 2mg