Ingredients
- 1 lb rotini pasta
- 8 oz salami, quartered
- 8 oz mozzarella pearls
- 1 pint cherry tomatoes, halved
- 1 cup black olives, halved
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup grated Parmesan
- 2/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp Italian seasoning
- 1 tsp garlic powder
Instructions
- Cook the pasta. Boil the rotini in well-salted water until just past al dente. Drain and rinse under cold water to stop the cooking.
- Whisk the dressing. Whisk the olive oil, vinegar, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp pepper.
- Toss warm. Toss the warm pasta with half the dressing — warm pasta drinks up flavor like nothing else.
- Add the mix-ins. Fold in the salami, mozzarella, tomatoes, olives, bell pepper, onion, and Parmesan. Pour over the remaining dressing and toss.
- Chill. Refrigerate at least 1 hour (overnight is even better). Toss again before serving and add a splash of dressing if needed.
💡 Pasta salad smarts
Dressing the pasta while warm is the pro move — it absorbs the flavor instead of the dressing just sliding off. Pasta salad always needs a pre-serve toss and a fresh splash of dressing, since the noodles drink it up overnight. Salt the pasta water aggressively; it’s your only chance to season the noodles themselves.
Common questions
How far ahead can I make it?
Up to 2 days ahead. It keeps 4 days refrigerated — just refresh with extra dressing before serving.
Can I make it vegetarian?
Yes — skip the salami and add chickpeas or white beans for protein. It’s still hearty and satisfying.
What pasta shape works best?
Short, twisty shapes like rotini or fusilli grab the dressing best. Avoid long noodles and tiny shapes.
Can I use bottled dressing?
You can, but the homemade version takes 2 minutes and tastes dramatically fresher. Use 1 cup of your favorite Italian dressing as a shortcut.
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