Easy Italian Pasta Salad
This Italian pasta salad is tender rotini tossed with crunchy vegetables, salami, mozzarella and olives in a zesty red wine vinaigrette. It is colorful, make-ahead friendly and always disappears fast.
- 32 minTotal time
- 8Servings
- 310kcal / serving
- 10 gProtein
The homemade dressing beats the bottled kind, and tossing the pasta in it while it is just cooled helps it soak up flavor. It is perfect for potlucks, lunches and picnics.
The science: why this works
- Salting the pasta water seasons the pasta itself, which a cold dressing alone cannot do.
- Rinsing in cold water stops the cooking, so the pasta stays springy and does not clump.
- Dressing the pasta first lets it absorb flavor before the vegetables go in.
- Red wine vinegar and oregano give a bright, savory kick that cuts the salami and cheese.
- Chilling lets everything blend, and a final splash of dressing refreshes it.
Salt the pasta water
Pasta absorbs water as it cooks, so salted water seasons it all the way through. Cold dressing cannot do this once the pasta is cooked, which is why unsalted pasta salad can taste flat even with lots of dressing.
Learn: Salt the pasta water →Why pasta drinks dressing
Cooled pasta starch hardens in a process called retrogradation, but it still absorbs liquid at the surface. That is why the salad seems dry after chilling, and why a splash of fresh dressing before serving brings it back.
Learn: How starch thickens sauce →Vinaigrette ratio
A classic vinaigrette uses about 3 parts oil to 1 part vinegar. Here the ratio is closer to 2 to 1 because the pasta and vegetables are bland and need a stronger acid to taste lively when cold.
Learn: Vinaigrette ratio →Easy Italian Pasta Salad
32 min · 8 servings · Italian · Salad
Ingredients
Makes 8 servings
- 450 grotini or fusilli pasta
- 1 tbspsalt, for the pasta water
- 240 mlcherry tomatoes, halved
- 1cucumber, diced
- 1red bell pepper, diced
- 120 mlKalamata or black olives, sliced
- 100 gsalami, cut into small strips
- 100 gmozzarella pearls
- ½red onion, thinly sliced
- 120 mlolive oil
- 60 mlred wine vinegar
- 1 tspdried oregano
- 1 clovegarlic, grated
- 1 tspDijon mustard
- 1 tspkosher salt
- ½ tspblack pepper
Method
Tips for the best result
- Pick a shape with grooves, like rotini or fusilli, so the dressing clings.
- Taste for seasoning after chilling, since cold food needs more salt and acid.
- Keep extra dressing on the side to refresh the salad before serving.
Mistakes to avoid
- Overcooking the pasta, which turns it mushy when cold; cook it 1 minute short of the package time.
- Under-seasoning, which tastes flat when cold; add salt and vinegar after chilling.
- Adding the dressing at the last minute, so the pasta stays bland; toss it in while the pasta is cool.
Variations and swaps
- Add 1 can (400 g) chickpeas, drained, and skip the salami for a vegetarian salad.
- Add 200 g grilled chicken for a protein-packed lunch.
- Swap the vinaigrette for 1/2 cup pesto and 2 tbsp lemon juice.
- Swap salami for diced ham or cooked chicken.
- Swap mozzarella pearls for cubed provolone or feta.
- Swap rotini for penne or bowtie pasta; cook it for the same time.
Storing and reheating
Refrigerate in a covered container within 2 hours and eat within 3 to 4 days. Add a splash of vinegar and olive oil before serving. Do not freeze.
Easy Italian Pasta Salad: questions
How do you keep pasta salad from drying out?
Toss the pasta with plenty of dressing while it is cool, then add a splash more after chilling. Pasta absorbs dressing as it sits.
Should you rinse pasta for pasta salad?
Yes. Rinsing in cold water cools the pasta quickly and washes off surface starch so it does not clump together.
How long can pasta salad sit out?
Pasta salad with mozzarella and salami should not sit out more than 2 hours, or 1 hour above 90°F (32°C). Keep it on ice at a picnic.
How far ahead can I make pasta salad?
You can make it up to 2 days ahead. The flavor improves overnight, but refresh it with extra dressing before serving.
What is the best pasta for pasta salad?
Rotini, fusilli, farfalle and penne are best because their shapes hold dressing and small ingredients. Avoid long strands.
