Tasty Italian Pasta Salad

I’ve been making this Italian pasta salad for years, and it’s hands-down my favorite dish to bring to summer gatherings. Loaded with chunks of savory Genoa salami and creamy mozzarella pearls, it’s the kind of crowd-pleaser that disappears in minutes and has everyone asking for the recipe.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 105-120 g
• Fat: 220-250 g
• Carbohydrates: 270-300 g

Ingredients

For the salad:

• 1 lb rotini pasta
• 8 oz mozzarella pearls or 1/2-inch cubes
• 8 oz genoa salami, thickly sliced and quartered
• 6 oz sliced black or kalamata olives
• 1/2 small red onion, finely diced
• 2 cups cherry tomatoes, halved
• 3 tbsp fresh flat-leaf parsley, chopped
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup sliced pepperoncinis

For the dressing:

• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tsp dried parsley
• 2 tsp dried onion
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 1 1/2 tsp granulated sugar
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dry mustard powder
• 1/4 tsp crushed red pepper flakes

Step 1: Prepare the Italian Vinaigrette Dressing

• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tbsp fresh lemon juice
• 2 tsp dried parsley
• 2 tsp dried onion
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 1 1/2 tsp granulated sugar
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dry mustard powder
• 1/4 tsp crushed red pepper flakes

In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, and fresh lemon juice.

Add the dried parsley, dried onion, dried basil, dried oregano, garlic salt, granulated sugar, freshly cracked black pepper, dry mustard powder, and crushed red pepper flakes.

Whisk until well combined and the sugar is dissolved.

Set the dressing aside—I like to make this first so the flavors can start melding together while I prepare the other components.

Step 2: Cook and Cool the Pasta

• 1 lb rotini pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

Drain the pasta in a colander, then rinse it thoroughly with cold water for about 1 minute, stirring occasionally, to stop the cooking process and cool it down completely.

This prevents the pasta from becoming mushy and allows it to absorb the dressing properly.

Step 3: Prepare the Mix-In Ingredients

• 8 oz genoa salami, thickly sliced and quartered
• 2 cups cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 3 tbsp fresh flat-leaf parsley, chopped
• 8 oz mozzarella pearls or 1/2-inch cubes
• 6 oz sliced black or kalamata olives
• 1/4 cup sliced pepperoncinis

While the pasta cooks, prep all your solid ingredients: quarter the genoa salami slices, halve the cherry tomatoes, finely dice the red onion, and chop the fresh flat-leaf parsley.

Measure out the mozzarella pearls, sliced olives, and pepperoncinis.

Having everything ready before mixing ensures the salad comes together quickly and evenly.

Step 4: Combine Pasta with Dressing

• cooked and cooled pasta from Step 2
• half of the dressing mixture from Step 1

Place the cooled pasta in a large mixing bowl and pour half of the vinaigrette dressing from Step 1 over it.

Toss well to coat the pasta evenly, ensuring the dressing penetrates throughout.

This initial coating allows the pasta to absorb flavor from the dressing before the other ingredients are added.

Step 5: Assemble the Pasta Salad

• prepared ingredients from Step 3
• remaining dressing from Step 1
• 1/2 cup freshly grated parmesan cheese

Add all the prepped ingredients from Step 3 to the dressed pasta: the salami, mozzarella, olives, red onion, cherry tomatoes, pepperoncinis, and fresh parsley.

Pour the remaining dressing over the mixture and toss gently but thoroughly until everything is well coated.

Finish by sprinkling the freshly grated parmesan cheese over the top and folding it in gently—I keep some of the parmesan separate to sprinkle just before serving so it stays fresh and doesn't get soggy.

Step 6: Chill and Serve

Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving.

This resting time allows all the flavors to meld together beautifully.

Give it a gentle stir before serving, and add a bit more fresh parmesan if desired.

Tasty Italian Pasta Salad

Delicious Tasty Italian Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 47 minutes mins

Servings: 8 servings

Calories: 3650

Ingredients Method

Ingredients

  

For the salad::

• 1 lb rotini pasta
• 8 oz mozzarella pearls or 1/2-inch cubes
• 8 oz genoa salami, thickly sliced and quartered
• 6 oz sliced black or kalamata olives
• 1/2 small red onion, finely diced
• 2 cups cherry tomatoes, halved
• 3 tbsp fresh flat-leaf parsley, chopped
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup sliced pepperoncinis

For the dressing::

• 3/4 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 2 tsp dried parsley
• 2 tsp dried onion
• 1 tbsp fresh lemon juice
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 1 1/2 tsp granulated sugar
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dry mustard powder
• 1/4 tsp crushed red pepper flakes

Method

 

1. In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, and fresh lemon juice. Add the dried parsley, dried onion, dried basil, dried oregano, garlic salt, granulated sugar, freshly cracked black pepper, dry mustard powder, and crushed red pepper flakes. Whisk until well combined and the sugar is dissolved. Set the dressing aside—I like to make this first so the flavors can start melding together while I prepare the other components.
2. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta in a colander, then rinse it thoroughly with cold water for about 1 minute, stirring occasionally, to stop the cooking process and cool it down completely. This prevents the pasta from becoming mushy and allows it to absorb the dressing properly.
3. While the pasta cooks, prep all your solid ingredients: quarter the genoa salami slices, halve the cherry tomatoes, finely dice the red onion, and chop the fresh flat-leaf parsley. Measure out the mozzarella pearls, sliced olives, and pepperoncinis. Having everything ready before mixing ensures the salad comes together quickly and evenly.
4. Place the cooled pasta in a large mixing bowl and pour half of the vinaigrette dressing from Step 1 over it. Toss well to coat the pasta evenly, ensuring the dressing penetrates throughout. This initial coating allows the pasta to absorb flavor from the dressing before the other ingredients are added.
5. Add all the prepped ingredients from Step 3 to the dressed pasta: the salami, mozzarella, olives, red onion, cherry tomatoes, pepperoncinis, and fresh parsley. Pour the remaining dressing over the mixture and toss gently but thoroughly until everything is well coated. Finish by sprinkling the freshly grated parmesan cheese over the top and folding it in gently—I keep some of the parmesan separate to sprinkle just before serving so it stays fresh and doesn't get soggy.
6. Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This resting time allows all the flavors to meld together beautifully. Give it a gentle stir before serving, and add a bit more fresh parmesan if desired.