Description
A bold and hearty Italian pasta salad loaded with meats, cheese, and veggies, all tossed in a zesty homemade dressing. Perfect for parties, potlucks, or easy meals.
Ingredients
For the Salad:
- 1 lb rotini pasta
- 4 oz Genoa salami, sliced and quartered
- 3.5–4 oz pepperoni, sliced and quartered
- 1 pint cherry tomatoes, halved
- 1 cup black olives, halved
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, finely chopped
- 2 tbsp pepperoncini, chopped
- 8 oz mozzarella pearls
- Grated parmesan cheese and fresh parsley for garnish
For the Homemade Italian Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tbsp lemon juice
- 2 tbsp grated parmesan cheese
- 1 tsp sugar
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried basil
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Make the Dressing: Combine all dressing ingredients in a jar or bowl. Shake or whisk until fully emulsified. Adjust to taste.
- Cook the Pasta: Cook rotini in salted water until al dente. Drain and immediately toss with half of the dressing while still warm.
- Assemble the Salad: Add the salami, pepperoni, cherry tomatoes, olives, bell peppers, red onion, pepperoncini, and mozzarella pearls. Toss well to combine.
- Chill: Refrigerate for at least 30 minutes (up to 24 hours). Store the remaining dressing separately.
- Serve: Just before serving, toss with remaining dressing and garnish with grated parmesan and chopped parsley.
Notes
This pasta salad gets better as it chills. You can make it a day in advance. Try adding artichoke hearts or chickpeas for extra texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian-American