Italian Pasta Salad
Ingredients
- 16 ounces rotini pasta
- 1 tablespoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic – finely minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper – freshly ground
- 6 ounces salami – cut into small cubes
- 8 ounces fresh mozzarella – small balls halved
- 2 cups cherry tomatoes – halved
- 3/4 cup black olives – sliced
- 1 medium red bell pepper – diced
- 1/2 medium red onion – thinly sliced
- 1/2 cup pepperoncini – sliced
- 1/2 cup fresh parsley – chopped (~0.5 n/a parsleys)
Instructions
1. Bring a large pot of water to a boil. Stir in the kosher salt and add the rotini pasta; cook until al dente, 9–11 minutes. Drain, rinse under cold water until cool, and drain very well.
2. In a large mixing bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, dried basil, sugar, red pepper flakes, fine sea salt, and black pepper until emulsified.
3. Add the cooled pasta to the bowl along with the salami, fresh mozzarella, cherry tomatoes, black olives, red bell pepper, red onion, pepperoncini, and fresh parsley, and toss until every piece is coated.
4. Cover and chill for 30–60 minutes, stirring once halfway, until the flavors meld and the pasta has absorbed some of the dressing. Serve cold or at cool room temperature.
Italian Pasta Salad is a lively, picnic-perfect salad built on springy short pasta, a punchy red wine vinaigrette, and a colorful mix of deli-style add-ins. Expect bright acidity, peppery herbal notes, and a savory backbone from olives, salami, and cheese. The texture swings from tender pasta to crisp peppers and onions, with creamy mozzarella to round it out.
Although its flavors nod to Italy, this dish is firmly rooted in Italian-American and broader American potluck culture. It rose to popularity alongside bottled “Italian” dressing in the mid-to-late 20th century, becoming a staple at barbecues and deli counters. Over time, home cooks adopted from-scratch vinaigrettes and a core set of mix-ins—tomatoes, olives, peppers, cured meats—making it a recognizable classic across the U.S.