Ingredients
1 lb rotini pasta (tri-color preferred)
1/2 lb Genoa salami, cubed or quartered
8 oz fresh mozzarella pearls
1 large red bell pepper, diced
1 English cucumber, diced
1/2 red onion, finely diced
1 can (6 oz) sliced black olives, drained
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper to taste
Instructions
Step 1: Cook the rotini pasta in a large pot of salted boiling water according to package directions, aiming for a slightly soft al dente texture.
Step 2: Drain the pasta and rinse immediately under cold running water until completely cooled.
Step 3: In a small jar or bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper to create the dressing.
Step 4: In a very large mixing bowl, combine the cooled pasta, salami, mozzarella pearls, bell pepper, cucumber, red onion, and black olives.
Step 5: Pour the dressing over the salad and toss gently but thoroughly to coat every ingredient.
Step 6: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Step 7: Just before serving, sprinkle with Parmesan cheese and give it one final toss.
Notes
For the best results, make this salad a day in advance. If the pasta seems dry after chilling, add a tablespoon of olive oil and a splash of vinegar before serving.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Side Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: italian pasta salad recipe, summer side dish, potluck pasta salad, zesty pasta salad
