This classic cold pasta salad is the ultimate crowd-pleaser for any picnic, potluck, or barbecue. It’s loaded with colorful, crunchy vegetables, savory salami, fresh mozzarella, and tender rotini pasta, all tossed in a zesty homemade Italian dressing. This recipe is incredibly easy to assemble and can be made ahead of time, making it the perfect stress-free side dish. It’s a refreshing, flavorful, and satisfying salad that everyone will love and ask for the recipe.
Ingredients
For the Salad:
- 1 lb rotini pasta (or fusilli, penne)
- 1 pint cherry tomatoes, halved
- 1 English cucumber, seeded and diced
- 1 (6-ounce) can black olives, drained and halved
- 1/2 red onion, thinly sliced
- 8 ounces fresh mozzarella pearls (or cubed)
- 4 ounces salami, thinly sliced or chopped
- 1/2 cup chopped fresh parsley
For the Zesty Italian Dressing:
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
How to Make Cold Pasta Salad
Follow these simple steps for a delicious and refreshing pasta salad.
Step 1: Cook the Pasta
Cook the rotini pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Set aside.
Step 2: Prepare the Dressing
In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, basil, and optional sugar. Season generously with salt and pepper. Whisk or shake until the dressing is well combined and emulsified.
Step 3: Chop the Vegetables and Mix-ins
While the pasta is cooking, prepare all your vegetables and other ingredients. Halve the cherry tomatoes, dice the cucumber, slice the red onion, halve the olives, and chop the salami and parsley.
Step 4: Combine Everything
In a large serving bowl, combine the cooled pasta, cherry tomatoes, cucumber, black olives, red onion, mozzarella pearls, salami, and fresh parsley. Pour about two-thirds of the dressing over the salad and toss gently until everything is evenly coated.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give the salad another gentle toss and add more dressing if it seems dry. Serve chilled.
Your Pasta Salad Questions, Answered
What is the best pasta shape for pasta salad?
Short pasta shapes with plenty of nooks and crannies are best because they trap the dressing and small ingredients. Rotini, fusilli, penne, farfalle (bow ties), and orecchiette are all excellent choices.
Can I make this pasta salad ahead of time?
Yes, this salad is perfect for making ahead! You can make it up to 24 hours in advance. For best results, keep the dressing separate and toss it with the salad an hour or two before serving to keep the veggies crisp.
How do I keep my pasta salad from getting dry?
The pasta will absorb the dressing as it sits. To prevent it from becoming dry, reserve about one-third of the dressing to add just before serving. This will rehydrate the salad and refresh the flavors.
What other ingredients can I add?
This recipe is very versatile! Feel free to add other ingredients like bell peppers, artichoke hearts, pepperoncini, chickpeas, or different cheeses like feta or provolone. You can also swap the salami for grilled chicken or leave it out for a vegetarian version.
Pro-Tips for the Best Results
- Don’t Overcook the Pasta: Cook the pasta just until al dente. Mushy pasta will fall apart in the salad.
- Rinse the Pasta: Rinsing the pasta with cold water is crucial. It stops the cooking process immediately and removes excess starch, which prevents the pasta from clumping together.
- Season Every Layer: Be sure to salt the pasta water and properly season your dressing. This ensures the final salad is flavorful throughout.
Best Classic Cold Pasta Salad Recipe
Equipment
- Large pot
- Large serving bowl
Ingredients
For the Salad
- 1 lb rotini pasta
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1 (6-ounce) can black olives, drained and halved
- 1/2 red onion, thinly sliced
- 8 ounces fresh mozzarella pearls
- 4 ounces salami, chopped
- 1/2 cup chopped fresh parsley
For the Zesty Italian Dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp sugar optional
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- In a small bowl or jar, whisk or shake together all ingredients for the dressing until well combined.
- In a large bowl, combine the cooled pasta with all the chopped salad ingredients: tomatoes, cucumber, olives, red onion, mozzarella, salami, and parsley.
- Pour about two-thirds of the dressing over the salad and toss to combine. Refrigerate for at least 30 minutes.
- Before serving, add the remaining dressing and toss again. Serve chilled.