No summer cookout is complete without a spread of pasta salads, and this Italian pasta salad is just the ticket! It’s packed with flavorful Italian ingredients like salami, mozzarella, and olives tossed in a pesto dressing, so it’s the perfect way to satisfy cravings for classic Italian dinner flavors in a summer recipe that’s ready to party!
What’s in Italian pasta salad?
There’s so much to love about this flavor-packed pasta salad. Fresh mozzarella adds a lot to this dish, so seek out either a ball of fresh mozzarella that can be cut into small pieces or a package of mozzarella “pearls” that are perfectly bite-sized. Salami is another boldly flavored ingredient that adds big flavor; buy it sliced from the deli or cut the slices yourself to customize the thickness. Fresh ingredients like cherry tomatoes, sweet peppers, and plenty of herbs all add juiciness, crunch, and brightness.
What pasta is good in Italian pasta salad?
Any pasta shape is perfect for this recipe. Rotini is a great choice, because the tight spirals soak up all the tangy, pesto-flecked dressing, but penne, cavatappi, rigatoni, or even large shells would be great with these classic Italian ingredients.
Should you rinse pasta for pasta salad?
You betcha. Rinsing the cooked pasta after draining it ensures the noodles don’t stick together.
Can Italian pasta salad be made ahead of time?
Absolutely! The pasta salad will get even more flavorful as it sits, so feel free to make it a day ahead and store it in the refrigerator in a sealed container. Just a word of advice: add the fresh herbs just before serving so that they don’t lose their vibrant color and toss the salad well to redistribute the dressing that may have settled to the bottom of the bowl.
YIELDS:
10 – 12 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
15 mins
Ingredients
FOR THE DRESSING:
1/3 c. red wine vinegar
1/4 c. pesto
1 garlic clove, grated.
1 tsp. salt
1/2 tsp. ground black pepper
1 c. extra-virgin olive oil
FOR PASTA SALAD:
1 lb. rotini pasta cooked and cooled.
1 pt. cherry tomatoes, halved.
2 c. diced salami.
8 oz. mozzarella pearls
1 c. sliced black olives.
1 c. thinly sliced baby bell peppers
1/2 c. diced red onion.
1/2 c. grated parmesan cheese, plus more for serving.
1/2 tsp. kosher salt
1/2 c. chopped fresh basil, plus more for garnish.
1/4 c. chopped fresh parsley, plus more for garnish.
Directions
1
For the dressing: Whisk together the vinegar, pesto, garlic, salt, and pepper. Gradually add the olive oil, whisking constantly until combined. Set aside.
2
For the pasta salad: Add the cooked pasta to a large bowl. Add the tomatoes, salami, mozzarella, olives, bell peppers, onion, Parmesan, salt, basil, and parsley. Whisk the dressing once more, then pour it over the salad, stirring to combine.
3
Just before serving, sprinkle with more chopped basil, parsley, and parmesan, if you like.