Description
A vibrant, tangy, and sturdy cold Italian pasta salad that is perfect for potlucks and outdoor gatherings. It features al dente rotini, fresh vegetables, cured meats, and cheeses tossed in a zesty balsamic vinaigrette.
Ingredients
Scale
- 1 pound (450g) Rotini or Fusilli Pasta
- Water and Salt (for boiling pasta)
- 1 medium Red Bell Pepper, diced
- 1 English Cucumber, halved and sliced into half-moons
- 1 small Red Onion, finely diced
- 1 pint Cherry Tomatoes, halved
- ½ cup Kalamata Olives, pitted and halved
- ½ cup Pepperoni, sliced or diced
- ½ cup Salami (Soppressata or Genoa), sliced or diced
- 1 cup Mozzarella Balls (ciliegine), halved
- ½ cup Feta Cheese, crumbled
- ½ cup (120ml) Extra Virgin Olive Oil
- ¼ cup (60ml) Balsamic Vinegar
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Garlic Powder
- Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add rotini and cook until al dente (8-10 minutes), slightly undercooking by 1 minute.
- Drain pasta in a colander and immediately rinse under cold running water to stop cooking. Shake off excess water.
- While pasta cooks, prep vegetables: dice red bell pepper and red onion, slice cucumber, halve cherry tomatoes, and halve olives. Soak diced red onion in ice water for 10 minutes to reduce bite, then drain.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, salt, and black pepper until emulsified.
- In a large mixing bowl, combine cooled pasta, all chopped vegetables, pepperoni, salami, mozzarella balls, and feta cheese.
- Pour dressing over the mixture and toss vigorously with tongs or large spoons until everything is evenly coated.
- Cover and refrigerate for at least 1 hour, ideally 4-24 hours, to allow flavors to meld.
- Before serving, give salad a good stir. If dry, add a splash of olive oil or vinegar. Garnish with fresh basil if desired.
Notes
For best results, soak red onion in ice water to remove pungency. Use dry-cured pepperoni and salami for better texture. The salad tastes better after marinating overnight. Do not freeze as vegetables will become mushy. Keep cool when serving outdoors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 6
- Sodium: 580
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 12
Keywords: pasta salad, cold pasta salad, italian pasta salad, potluck side dish, make ahead salad, summer salad, easy recipe