Italian Pasta Salad

nibbleboard.com/recipes/italian-pasta-salad

Ingredients

Instructions

1. Whisk together olive oil, red wine vinegar, dried parsley, dried minced onion, lemon juice, dried basil, oregano, garlic salt, sugar, and black pepper in a jar or small bowl. Set aside.
2. Cook rotini pasta in a large pot of salted boiling water according to package directions until al dente, about 8-10 minutes.
3. Drain pasta and rinse thoroughly under cold running water until completely cool. Shake off excess water and let drain for a few minutes.
4. Transfer cooled pasta to a large mixing bowl. Pour half the dressing over the pasta and toss to coat evenly.
5. Add salami, mozzarella pearls, cherry tomatoes, black olives, red onion, Parmesan, parsley, and pepperoncini if using.
6. Pour remaining dressing over everything and toss gently until well combined.
7. Cover and refrigerate for at least 1 hour before serving to let flavors meld.
8. Give it a good stir before serving. Taste and adjust seasoning with salt and pepper as needed.

Nutrition per Serving

Chef Tips

• Dress the pasta in two stages — half the dressing on the warm pasta so it absorbs flavor, then the rest when you add the mix-ins.
• Rinse the pasta under cold water immediately after draining. This stops the cooking and washes off excess starch that makes the salad gummy.
• Swap salami for pepperoni, soppressata, or diced ham if that's what you have on hand.
• Make it up to 24 hours ahead — it actually tastes better the next day once the flavors have time to develop.
• If the salad looks dry after sitting in the fridge, drizzle in a tablespoon or two of olive oil and toss before serving.

Storage

Store in an airtight container in the refrigerator for up to 4-5 days.