Best Classic Cold Pasta Salad Recipe
A refreshing and versatile cold pasta salad featuring rotini, fresh vegetables, mozzarella, and salami, all tossed in a zesty homemade Italian vinaigrette. Perfect as a make-ahead side dish for any gathering.
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.
Notes
For the best flavor, let the salad chill for at least 30 minutes before serving. Reserve some dressing to add just before serving to keep the salad moist and flavorful.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 7gCholesterol: 40mgSodium: 600mgFiber: 4gSugar: 5g
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