Introduction
This vibrant Italian Pasta Salad is a celebration of textures and flavors, bringing the best of an antipasto platter into one easy, shareable dish. You’ll love the combination of savory meats, creamy cheese, crisp vegetables, and tangy dressing all clinging to perfectly cooked rotini. It’s the ultimate make-ahead recipe that only gets better as it chills.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes (plus chilling)
Servings: 15
Ingredients
- 16 ounces Rotini pasta
- 1 cup Italian dressing (or vinaigrette of choice)
- 2 cups cherry tomatoes (halved, 1 pint or 10 ounces)
- 1/2 cup red onion (chopped)
- 1/2 cup sliced black olives (1 – 2.25 ounce can)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup yellow bell pepper (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/4 cup pepperoncini peppers (sliced)
- 1/2 cup zucchini (chopped)
- 8 ounces hard salami (cubed, about 1 3/4 cups)
- 8 ounces mozzarella pearls (or mozzarella balls, 1 1/3 cup)
- 1/4 cup mini pepperonis
- 1/2 cup shredded parmesan cheese
- 1/2 cup fresh basil (sliced)
- 1/4 cup fresh flat leaf parsley (chopped)
Instructions
- Cook the 16 ounces of Rotini pasta according to package directions for *al dente*, usually about 8 minutes. Drain, rinse briefly under cool water to stop the cooking, and drain thoroughly.
- While the pasta cooks, prepare all the vegetables and meats: halve the cherry tomatoes, chop the red onion, red bell pepper, yellow bell pepper, green bell pepper, and zucchini. Slice the pepperoncini peppers. Cube the hard salami.
- In a very large mixing bowl, combine the cooled pasta, halved cherry tomatoes, chopped red onion, sliced black olives, chopped red, yellow, and green bell peppers, sliced pepperoncini peppers, and chopped zucchini.
- Add the cubed hard salami, mozzarella pearls, mini pepperonis, shredded parmesan cheese, sliced fresh basil, and chopped fresh flat leaf parsley to the bowl.
- Pour the 1 cup of Italian dressing over the salad. Gently toss everything together until all ingredients are evenly coated.
- For best flavor, cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Toss again gently just before serving.
Variations
- No-Meat Version: Omit the hard salami and mini pepperonis for a hearty vegetarian side dish.
- Lighter Dressing: For a brighter taste, toss the salad with only 1/2 cup of dressing initially, then add more to taste just before serving.
- Deconstructed Serving: Serve all the components separately in a buffet-style spread, letting guests build their own pasta salad bowls.
- Pasta Swap: While rotini is ideal for holding dressing, you can use the same technique with fusilli, farfalle (bow-tie), or penne pasta.
Tips for Success
- Cook the pasta *al dente*. It will soften slightly as it marinates in the dressing, so starting with a firmer bite prevents a mushy salad.
- Rinse the cooked pasta under cold water to cool it quickly and remove excess starch, which helps keep the salad from becoming gummy.
- Add delicate fresh herbs like basil and parsley just before serving if making the salad more than 4 hours ahead, to maintain their vibrant color and flavor.
- Taste and adjust seasoning after chilling, as the flavors will develop. You might want to add a little extra dressing, salt, or pepper.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 4 days. This dish is meant to be served cold and does not require reheating. Stir well before serving leftovers, as the dressing may settle at the bottom.
FAQ
Can I make this pasta salad ahead of time?
Absolutely. It’s best made at least 1 hour ahead, and up to a day in advance. For the freshest herb flavor, add the basil and parsley the day you plan to serve it.
My salad seems dry after chilling. What should I do?
The pasta continues to absorb dressing. Simply stir in an additional tablespoon or two of Italian dressing or a drizzle of olive oil and lemon juice before serving to refresh it.
Is there a substitute for the pepperoncini?
You can omit them if preferred, or use a couple of tablespoons of chopped banana peppers or roasted red peppers for a different kind of tangy bite.
Can I use a different cheese?
Yes. Cubed provolone or fresh mozzarella are excellent substitutes for the mozzarella pearls. For the parmesan, you can use grated instead of shredded.
How do I prevent the zucchini from getting soggy?
Ensure you chop it into pieces similar in size to the other vegetables, and don’t add it to hot pasta. Combining it with the cooled pasta and dressing will help it retain a pleasant texture.
Is this pasta salad suitable for a potluck?
Yes, it’s a perfect potluck dish! It serves a crowd, travels well in a cooler, and tastes great at room temperature or chilled.
