Italian Pasta Salad with Salami, Mozzarella and Zesty Vinaigrette

Steps

1. Step 1

   Bring a large pot of water to a boil and salt it generously (about 1 tablespoon). Add the rotini and cook until just tender, about 9 to 11 minutes or as the package directs.

   12 min

   • 1 lb rotini
   • salt
2. Step 2

   Drain the pasta and rinse under cold water until completely cool, then shake off as much water as you can. Set aside.

   3 min

3. Step 3

   While the pasta cooks, make the vinaigrette: in a jar or small bowl, combine the olive oil, red wine vinegar, garlic, Dijon, honey, oregano, basil, red pepper flakes, salt and black pepper. Shake or whisk hard until thickened and well blended.

   5 min

   • 1/2 cup extra-virgin olive oil
   • 1/4 cup red wine vinegar
   • 2 cloves garlic
   • 1 tbsp Dijon mustard
   • 1 tsp honey
   • 1 1/2 tsp dried oregano
   • 1/2 tsp dried basil
   • 1/4 tsp red pepper flakes
   • 3/4 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Put the sliced red onion in a small bowl of cold water for 10 minutes, then drain well. This takes the raw bite out.

   10 min

   • 1/2 small red onion
5. Step 5

   In a large bowl, combine the cooled pasta, salami, mozzarella pearls, olives, bell pepper, drained red onion and grape tomatoes.

   5 min

   • 8 oz sliced salami (Genoa or hard salami)
   • 8 oz fresh mozzarella pearls
   • 1 cup pitted Kalamata or black olives
   • 1 red bell pepper
   • 1 cup grape tomatoes
6. Step 6

   Pour about three-quarters of the vinaigrette over the salad and toss well. Add the Parmesan and the parsley or basil and toss again.

   2 min

   • 1/3 cup Parmesan cheese
   • 1/3 cup fresh parsley or basil
7. Step 7

   Cover and chill at least 30 minutes (up to 2 days). Before serving, toss with the remaining vinaigrette, since the pasta soaks it up as it sits, and taste for salt and pepper.

   30 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026