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Italian Pasta Salad

Italian Pasta Salad

This vibrant Italian pasta salad features al dente pasta tossed with crunchy vegetables, savory salami, creamy mozzarella, and fresh herbs in a zesty homemade vinaigrette. Perfect for summer gatherings, picnics, or quick lunches, it delivers Mediterranean flavors that improve as they meld together. The combination of textures and bright ingredients makes it a crowd-pleasing dish that's both satisfying and refreshing.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Kosher salt
  • 12 ounces pasta (fusilli or rotini)
  • 1 pint cherry tomatoes, halved
  • 1 bell pepper (any color), cored and chopped
  • 1 shallot, chopped
  • 1 cup (6 ounces) marinated artichoke hearts
  • 1/4 cup pitted kalamata olives
  • 6 pepperoncini, chopped
  • 6 to 8 ounces salami, cut into bite-size pieces
  • 6 ounces mozzarella cheese, torn (or mozzarella cheese balls)
  • 1/2 packed cup chopped fresh parsley
  • 1/2 packed cup chopped fresh basil leaves
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • Black pepper

Equipment

  • large pot
  • mixing bowl
  • small bowl
  • whisk

Method
 

Instructions
  1. Bring a large pot of water to a boil over high heat.
  2. In a small bowl, whisk together all of the dressing ingredients (olive oil, vinegar, garlic, oregano, red pepper flakes, salt, and pepper) to combine. Set aside.
  3. Generously salt the boiling water, then add the pasta and cook until al dente according to package instructions. Drain and add to a large mixing bowl.
  4. To the bowl with the pasta, add the tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
  5. Pour the dressing over the pasta and toss to coat. Serve immediately or let it sit for 30 minutes to soak up all the flavor.

Notes

Let salad rest for 30 minutes before serving for best flavor. Store in refrigerator for up to 3 days - flavors improve over time. For vegetarian version, omit salami and add more vegetables.