# 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.

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.

- Total time: 32 min (prep 20 min, cook 12 min)
- Serves: 8
- Per serving (estimated): 310 kcal, 10 g protein
- Cuisine: Italian. Category: Salad.

## Ingredients

- 450 g rotini or fusilli pasta
- 1 tbsp salt, for the pasta water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup Kalamata or black olives, sliced
- 100 g salami, cut into small strips
- 100 g mozzarella pearls
- 1/4 red onion, thinly sliced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp dried oregano
- 1 clove garlic, grated
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper

## Method

1. Bring a large pot of water to a rolling boil and add 1 tbsp salt. It should taste like mild seawater.
2. Cook the pasta 1 minute less than the package time, usually 8 to 10 minutes, until tender with a slight bite.
3. Drain and rinse under cold running water for 1 minute until cool. This stops the cooking and keeps the pasta from clumping.
4. In a large bowl, whisk the olive oil, vinegar, oregano, garlic, mustard, kosher salt and pepper.
5. Add the drained pasta and toss. Let it soak in the dressing for 10 minutes so it absorbs flavor.
6. Add the tomatoes, cucumber, pepper, olives, salami, mozzarella and onion and toss gently.
7. Taste and adjust with more salt, vinegar or pepper. Chill 30 minutes or more.
8. Before serving, toss again and add a splash of olive oil or vinegar if the pasta has absorbed the dressing.

## Why it 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.

## The science

- **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.
- **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.
- **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.

## Tips

- 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.

## Storage

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.

## FAQ

**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.

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Source: https://cookingscientist.com/recipes/pasta-salad (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846