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I always turn to this Italian pasta salad when I need something easy and delicious for busy days or get-togethers. Creamy mozzarella, bold salami, tender olives, and tomatoes come together with a punchy homemade dressing that gets even better once it sits in the fridge. Whether you're prepping meals ahead or packing for a picnic, this one makes life simpler and tastier every single time.
Once you blend tender noodles with plenty of salty cheese and crisp veggies, this dish disappears faster than anything else at family get-togethers. My kids always want extra dressing to drizzle on top.
Vibrant Ingredients
- Lemon juice: adds a fresh, tart note to the dressing. Use real lemons if you can
- Rotini pasta: grabs onto the dressing with all its little spirals, plus it stays sturdy in the fridge. Pick a brand you trust for best noodles
- Fresh mozzarella: creamy and soft, it soaks up all those flavors. Slice big ones smaller if that's what you get
- Salami, pepperoni, or beef summer sausage: salty and savory, giving the dish some big flavor. A chunkier cut makes for a better chew
- Red onion: brightens everything up with a pop of color and crunch. Choose one that's small and firm
- Black olives: deliver that classic briney kick. Find the firmest, freshest ones you can
- Cherry tomatoes: sweet and juicy, especially when ripe. Go for ones that are firm, not squishy
- Italian parsley, fresh: chopped herbs on top that make every bite brighter. Worth it for the boost in flavor
- Parmesan, grated fresh: scatters a salty, nutty finish over everything. Grate it yourself if you want maximum taste
- Pepperoncinis: tangy and a little hot, totally optional but always fun
- Olive oil: the base for your dressing, bringing richness. Extra virgin gives a better zing
- Red wine vinegar: sharpens and balances the dressing. Choose one that's tart but not bitter
- Dried parsley and minced onion: shake up the dressing flavor with stuff straight from your cupboard
- Dried basil and oregano: Italian flavors in every mouthful. Fresh works too if you have it
- Garlic salt and sugar: even out the acid and round out all the other flavors
- Black pepper: adds a gentle heat, especially if you crack it fresh
Simple Steps
- Pop it in the Fridge
- Once mixed, cover the whole thing and chill in your fridge for an hour at least. This down time lets the dressing soak in and all the flavors mix. Stir it again before you dish it out, since some of the oil sinks to the bottom.
- Stir it Together
- In a big bowl, drop in your cold pasta. Pour over half the dressing and toss well. Next, add mozzarella, salami, olives, onions, tomatoes, parsley, parmesan, and pepperoncinis if you're using them. Drizzle with the rest of the dressing and flip everything gently until coated and shiny.
- Blend Your Dressing
- Grab a jar or a bowl and whisk olive oil, vinegar, dried herbs, lemon juice, garlic salt, sugar, and black pepper together. Go until everything's combined and tastes just how you like. Chill in the fridge till you're ready.
- Boil Up the Pasta
- In a big pot of salted water, cook up rotini by the package time, stirring so it doesn't stick. You want it just tender, not mushy. Drain and rinse with cold water, then let it cool for ten minutes—or just leave it at room temp.
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My top pick in this whole mix is the mozzarella balls since they soak up the punchy dressing so well. I brought this to my dad's birthday picnic last spring, and every bit was gone before the burgers were ready.
Storage Hacks
To keep leftovers nice, seal them up tight and stash in the fridge. It'll hold up for about four or five days, getting even more flavorful. Mix it up before you serve—add a little more oil or dressing if it's looking dry.
Swap Ideas
Rotini's fun, but you can use any short pasta shape like penne or bow ties. Want it lighter? Try cooked turkey or chicken instead of salami. Vegan cheese swaps in easily, too. Add extra veggies like cucumbers, bell peppers, or blanched asparagus for crunch and color.
Ways to Serve
It's filling enough to stand alone, but also a crowd favorite next to burgers, roasted veggies, or grilled chicken at backyard cookouts. It's awesome to pack for a picnic or a meal on the go, too.
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Backstory
Italian pasta salads like this actually started in Italian American kitchens, not over in Italy. People here made their own combos of tangy sauces, meats, cheeses, and veggies back in the 1950s and 60s, especially for potlucks and family parties. Every family adds their own spin, so each batch is a little bit unique.
Recipe FAQs
- → Can I swap the type of pasta?
Absolutely! Bowties, penne, or any small pasta shape work great. Just keep them al dente when cooking.
- → What other proteins can I include?
Aside from sausage or salami, try diced ham, grilled chicken, or skip the meat and load up on vegetables instead.
- → How long will this salad last in the fridge?
You can store it in the fridge for 4-5 days, which makes it extra handy for prepping ahead or entertaining.
- → Do I need to make the dressing myself?
No worries if you'd rather not! Store-bought Italian dressing works fine, but homemade gives a fresher, customizable taste.
- → Can this be gluten-free?
For sure! Use gluten-free pasta and check all ingredients for gluten compatibility to suit your diet.
- → What other vegetables can I mix in?
Add chopped cucumber, bell peppers, shredded carrots, or even sautéed zucchini, broccoli, or asparagus for extra flavor.