Description
This is a classic Italian pasta salad featuring mozzarella, salami, olives, and fresh vegetables tossed in a sharp red wine vinaigrette. It is excellent for picnics or as a make-ahead side dish.
Ingredients
Scale
- 1 pound rotini or medium shell pasta
- 1 cup cherry tomatoes, halved
- 1 cup small mozzarella pearls (bocconcini)
- 1/2 cup sliced black olives
- 1/2 cup chopped salami or pepperoni
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Place the cooled pasta in a large bowl.
- Add the tomatoes, mozzarella pearls, olives, salami, red bell pepper, red onion, and parsley to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can prepare this salad up to one day in advance. Store it covered in the refrigerator.
- If you prefer a vegetarian option, omit the salami and add 1 cup of chickpeas.
- For a sharper flavor, let the vinaigrette sit for 10 minutes before tossing it with the salad.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 25
- Saturated Fat: 6
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 25