Zesty Italian Pasta Salad (Printable Version)
# What You’ll Need:
→ Pasta Salad
01 -
16 oz rotini pasta
02 -
10 oz salami, chopped into ¼ inch pieces
03 -
1 cup English cucumber, quartered and sliced
04 -
2 cups grape tomatoes, halved
05 -
1 ½ cups bell peppers, diced (use two different colors)
06 -
½ cup red onion, chopped
07 -
8 oz black olives, drained and sliced
08 -
8 oz fresh mozzarella pearls
09 -
½ cup parmesan cheese, shredded
10 -
½ cup parsley, chopped
→ Dressing
11 -
1 ¼ cup olive oil
12 -
3 tbsp lemon juice, freshly squeezed
13 -
1 ½ tbsp Italian seasoning
14 -
2 tsp sugar
15 -
3 tbsp red wine vinegar
16 -
2 tsp garlic, minced
17 -
1 tsp Dijon mustard
18 -
½ tsp salt
19 -
½ tsp black pepper
# Steps to Follow:
01 -
In a large pot, cook pasta according to the package directions for al dente. Drain in a large colander and rinse with cold water to cool the pasta down. Then set aside.
02 -
Add olive oil, lemon juice, Italian seasoning, sugar, red wine vinegar, Dijon mustard, salt, and black pepper to a medium bowl. Whisk until well combined and set aside.
03 -
Add cooked pasta and the remaining pasta salad ingredients to a large bowl. Then pour the dressing over the top. Mix until well combined.
04 -
Serve cold, and enjoy!
# Additional Notes:
01 -
If you can't find pearl-sized fresh mozzarella, substitute it with fresh mozzarella in a brick or ball shape, cut into small cubes.
02 -
Mini pepperonis can replace salami if unavailable.
03 -
Cut all vegetables into uniform, bite-sized pieces.
04 -
If preparing ahead of time, keep ingredients like fresh mozzarella, tomatoes, and herbs separate until serving to prevent excess moisture.
05 -
Top the salad with fresh basil before serving for added color and flavor.