Zesty Italian Salad (Print Version)
Tangy Italian pasta salad with fresh veggies, creamy mozzarella, salami, and an easy zesty dressing—perfect anytime!
# Ingredients:
→ Pasta Salad
01 -
1/2 cup parmesan cheese, freshly grated (50g)
02 -
Pepperoncinis, cut into slices (optional)
03 -
8 ounces salami, pepperoni, or summer sausage made with beef
04 -
2 Tablespoons parsley, finely chopped
05 -
1/2 red onion, chopped into small pieces
06 -
8 ounces mozzarella pearls (or chop fresh mozzarella into pieces)
07 -
6 ounces black olives, sliced and pitted
08 -
1 pound uncooked rotini pasta
09 -
1 1/2 cups cherry tomatoes (224g), sliced in half
→ Dressing
10 -
2 teaspoons dried parsley flakes
11 -
3/4 cup olive oil (150g)
12 -
1/4 teaspoon black pepper, freshly ground
13 -
1/4 cup red wine vinegar (58g)
14 -
1 teaspoon sugar (granulated)
15 -
1 teaspoon garlic salt
16 -
2 teaspoons lemon juice (freshly squeezed)
17 -
1 teaspoon dried oregano
18 -
1 teaspoon dried basil
19 -
2 teaspoons dried minced onions
# Steps:
01 -
Throw the olive oil, oregano, garlic salt, parsley flakes, dried onions, vinegar, lemon juice, basil, sugar, and pepper into a container. Pop it into the fridge for up to 2 weeks. Shake it well before using.
02 -
Cook the rotini according to the packaging instructions. Drain it, rinse with cold water, and let it chill for about 10 minutes.
03 -
In a big bowl, toss the cooled pasta with half the dressing. Mix in mozzarella, salami, tomatoes, red onion, olives, parsley, parmesan, and pepperoncinis (if using). Pour the rest of the dressing over everything and toss again.
04 -
Cover and refrigerate the salad for a minimum of 1 hour. You can keep it in the fridge for 4–5 days before it goes bad.
# Notes and Tips:
01 -
Make this ahead of time and enjoy it over the next 4–5 days. It’s great for prepping meals!
02 -
Feel free to switch up the meat, throw in more veggies, or choose gluten-free pasta for a twist.