Italian Pasta Salad
The best Italian Pasta Salad recipe — bold, fresh, and loaded with salami, olives, vegetables, and zesty Italian dressing. Perfect for potlucks, BBQs, and meal prep, this cold pasta salad is ready in just 20 minutes and gets even better as it chills.
Equipment
- large pot
- colander
- Large Mixing Bowl
- knife
- cutting board
- mixing spoon
Ingredients
- 500 g rotini pasta
- 1 cup salami, sliced
- 1/2 cup pepperoni, halved
- 1/2 cup black olives, sliced
- 1/2 cup green olives, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red capsicum, sliced
- 1/3 cup pepperoncini, sliced
- 1/2 cup red onion, finely diced
- 1 cup artichoke hearts, quartered
- 150 g mozzarella or bocconcini, torn
- 1/4 cup Parmesan, grated or shaved
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 3/4 cup Italian dressing
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta just past al dente. Drain and rinse under cold water until fully cooled.
- Prepare all ingredients by slicing salami, pepperoni, olives, tomatoes, pepperoncini, and onion. Quarter artichokes and slice capsicum.
- In a large bowl, toss cooled pasta with about three-quarters of the Italian dressing until well coated.
- Add salami, pepperoni, olives, tomatoes, capsicum, pepperoncini, onion, and artichokes. Toss gently to combine.
- Fold in mozzarella, Parmesan, parsley, and basil.
- Season with salt and pepper, then refrigerate for at least 1 hour.
- Before serving, toss again and add remaining dressing if needed. Garnish with extra herbs and Parmesan.
Notes
Use plenty of dressing and always reserve some for before serving, as pasta absorbs it أثناء chilling. Let pasta cool completely before mixing. Use high-quality deli meats for best flavor. Add mozzarella and fresh herbs last to maintain texture. Refresh leftovers with extra dressing before serving.