Zesty Italian Pasta Salad

This hearty Italian pasta salad has been my summer potluck secret weapon for years. Packed with vibrant vegetables, savory salami, creamy mozzarella pearls, and al dente rotini, all tossed in a zesty homemade dressing, it's a crowd-pleaser that disappears fast at any gathering.

I first made this pasta salad for a neighborhood block party, and three people asked for the recipe before the evening was over. Now it's requested at every family barbecue from Memorial Day through Labor Day.

Ingredients

• Rotini pasta: The spiral shape catches all the delicious dressing and small ingredients. Cook it al dente to maintain texture even after refrigeration.
• Salami: Adds a savory, slightly spicy element that elevates this from basic pasta salad. Choose a good quality Italian dry salami for best flavor.
• English cucumber: Provides a refreshing crunch and mild flavor. English varieties have fewer seeds and thinner skin than regular cucumbers.
• Grape tomatoes: Their sweet flavor and firm texture hold up well without making the salad watery. Look for bright red ones for peak ripeness.
• Bell peppers: Add crunch, color, and vitamin C. Using two different colors makes the salad visually striking.
• Red onion: Contributes a sharp, vibrant flavor that balances the rich ingredients. Soak in cold water for 10 minutes if you prefer a milder taste.
• Black olives: Provide a briny counterpoint to the other flavors. I recommend kalamata for more authentic Mediterranean flavor.
• Fresh mozzarella pearls: These creamy little bites add richness and cheese pull to every forkful. Their mild flavor complements the zesty dressing perfectly.
• Parmesan cheese: Adds a nutty, salty element that enhances all other flavors. Freshly grated will melt slightly into the dressing for better flavor distribution.
• Parsley: Brightens the dish with fresh color and a subtle herbal note. Choose Italian flat-leaf variety for best flavor.
• Olive oil: Forms the base of the dressing. Use a good quality extra virgin variety for noticeably better flavor.
• Lemon juice: Adds brightness and helps cut through the richness. Always use fresh squeezed for best results.
• Italian seasoning: A time-saving blend that brings classic Mediterranean flavors. Look for one containing basil, oregano, rosemary, and thyme.
• Sugar: Just enough to balance the acidity without making the dressing sweet. It rounds out all the flavors.
• Red wine vinegar: Provides tangy acid that makes the dressing pop. Its mild fruity notes work perfectly in Italian dishes.
• Garlic: The aromatic foundation of the dressing. Fresh minced will give you much better flavor than pre-jarred.
• Dijon mustard: Acts as an emulsifier to keep the dressing from separating and adds depth of flavor.
• Salt and pepper: Essential seasoning elements that bring everything together. Use freshly ground black pepper for best results.

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of heavily salted water to a rolling boil. Add rotini and cook according to package directions until al dente, usually about 7-9 minutes. Avoid overcooking as the pasta will continue to absorb liquid from the dressing. Drain thoroughly in a colander and rinse immediately with cold water to stop the cooking process and prevent sticking.

Prepare the dressing:

In a medium bowl, combine olive oil, freshly squeezed lemon juice, Italian seasoning, sugar, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture becomes slightly thickened and emulsified. This should take about 1-2 minutes of continuous whisking. The mustard will help keep the oil and vinegar from separating.

Combine ingredients:

In a very large bowl, add the cooled pasta, chopped salami, cucumber, halved tomatoes, diced bell peppers, chopped red onion, sliced olives, mozzarella pearls, shredded parmesan, and chopped parsley. Make sure your bowl is larger than you think you need to allow for proper tossing without spillage.

Dress and toss:

Pour the prepared dressing over all ingredients in the bowl. Using two large serving spoons or tongs, gently fold everything together, lifting from the bottom of the bowl to ensure even distribution of all ingredients and dressing. Continue tossing until every pasta piece is coated with dressing and ingredients are evenly distributed throughout.

Chill and serve:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to meld. For best results, give it a quick toss right before serving. This salad is best enjoyed cold.

Save This

The first time I made this salad, I accidentally doubled the red onion. Rather than starting over, I soaked the chopped onion in ice water for 15 minutes, which mellowed the flavor perfectly. Now I do this intentionally even with the correct amount for a more balanced taste that doesn't overpower the other ingredients.

Make-Ahead Tips

This pasta salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance, but I recommend a few adjustments for best results. Cook the pasta and prepare all ingredients and dressing separately. Store the dressing in a jar in the refrigerator. Combine the pasta with most ingredients except tomatoes, mozzarella, and fresh herbs. Right before serving, add those reserved ingredients and pour over the dressing, then toss well. This prevents the tomatoes from becoming mushy, the cheese from absorbing too much dressing, and keeps the herbs bright and fresh.

Customization Ideas

The beauty of this recipe lies in its flexibility. For a vegetarian version, simply omit the salami and add 1 cup of chickpeas for protein. If you prefer a spicier kick, add 1/4 teaspoon red pepper flakes to the dressing. For a Greek-inspired variation, substitute feta for the mozzarella and add 1/2 cup chopped artichoke hearts. You can also transform this into a heartier main dish by adding grilled chicken, shrimp, or even leftover rotisserie chicken. The base recipe provides the perfect canvas for creativity.

Serving Suggestions

This versatile salad pairs beautifully with almost any summer meal. Serve it alongside grilled chicken, burgers, or Italian sausages for a complete meal. For a lighter option, spoon it over mixed greens with an extra drizzle of the dressing. I love setting out small bowls of additional toppings like pine nuts, pepperoncini, or fresh basil leaves so guests can customize their portions. For an elegant presentation, serve individual portions in martini glasses or small mason jars at your next gathering.

Common Queries

→ Can I make this Italian pasta salad ahead of time?

Yes! This pasta salad is perfect for make-ahead preparation. For best results, keep the fresh mozzarella, tomatoes, and herbs separate and add them just before serving. This prevents the salad from becoming watery and maintains the best texture.

→ What can I substitute for the mozzarella pearls?

If you can't find mozzarella pearls, you can easily substitute with fresh mozzarella in brick or ball form cut into small, bite-sized cubes. The flavor and texture will be virtually identical.

→ How long does this pasta salad stay fresh?

When stored in an airtight container in the refrigerator, this pasta salad stays fresh for 3-4 days. The flavors actually improve after a day as the ingredients marinate in the dressing.

→ Can I substitute the salami with something else?

Absolutely! Mini pepperonis make an excellent alternative to salami with a similar flavor profile. For a meatless version, you could use chickpeas or extra vegetables like artichoke hearts for added texture and protein.

→ How can I make this pasta salad more flavorful?

For more flavor, allow the salad to marinate in the refrigerator for a few hours before serving. You can also add fresh basil just before serving, increase the amount of Parmesan cheese, or add a pinch of red pepper flakes to the dressing for a slight kick.

→ What type of pasta works best for this salad?

Rotini is ideal because its spiral shape catches and holds the dressing. However, other short pasta shapes like fusilli, farfalle (bow tie), or penne would work well too. Choose a pasta with ridges or curves rather than smooth shapes.