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This Italian pasta salad brings Mediterranean flavor to your table with minimal effort but maximum impact. It's become my go-to for everything from casual weeknight dinners to backyard gatherings where I need something substantial but not fussy.
This recipe saved me countless times when hosting summer gatherings. I originally created it for a neighborhood potluck and returned home with an empty bowl and several requests for the recipe.
Ingredients
- Rotini pasta: creates the perfect shape to catch and hold the dressing
- Cherry tomatoes: provide bursts of juicy sweetness and bright color
- English cucumber: adds refreshing crunch without the bitterness of regular cucumbers
- Red onion: delivers sharp flavor that mellows as it marinates
- Fresh mozzarella balls: create creamy pockets throughout the salad
- Salami: brings savory protein and Italian authenticity
- Kalamata olives: contribute Mediterranean brininess and depth
- Pepperoncini: add tangy heat without overwhelming the palate
- Fresh herbs: brighten everything with aromatic freshness
- Homemade Italian dressing: ties all components together with zesty flavor
Step-by-Step Instructions
- Cook the Pasta:
- Bring a generously salted pot of water to a rolling boil before adding your rotini. Cook exactly according to package directions until al dente which typically takes 8 to 10 minutes. The pasta should retain a slight firmness when bitten. Immediately drain and rinse under cold water to stop the cooking process and prevent sticking.
- Prep the Mix-Ins:
- While pasta cooks, prepare all vegetables and proteins. Slice cherry tomatoes in half for maximum juice release. Dice cucumber into small uniform pieces approximately half-inch squares. Slice red onion paper thin to distribute flavor without overwhelming bites. Measure out mozzarella pearls, ensuring excess liquid is drained. Cut salami into bite-sized pieces or quarters if using larger slices. Roughly chop herbs to release their aromatic oils.
- Combine and Dress:
- Transfer cooled pasta to an oversized mixing bowl allowing ample room for tossing. Add all prepared ingredients on top of the pasta. Pour dressing over everything while still warm as this helps the pasta absorb flavors. Use two large spoons or tongs to gently fold everything together until evenly distributed. Take care not to break pasta or mozzarella during mixing.
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The pepperoncini is my secret ingredient here. Most people expect them to be spicy but they actually provide more tanginess than heat, creating a perfect counterpoint to the rich cheese and salami. My husband who typically avoids anything labeled "spicy" always picks these out first from the bowl.
Make-Ahead Magic
This pasta salad actually improves after spending time in the refrigerator. The flavors meld together beautifully as the pasta absorbs the dressing. I recommend making it at least 4 hours before serving for optimal flavor development. Reserve about a quarter cup of the dressing to refresh the salad just before serving as the pasta will continue absorbing liquid during storage.
Customization Options
The beauty of this recipe lies in its flexibility. For a vegetarian version simply omit the salami and add chickpeas or white beans for protein. If you prefer a milder taste substitute black olives for kalamata and bell peppers for pepperoncini. For a gluten-free adaptation use corn or rice-based rotini pasta which holds up remarkably well in salads.
Serving Suggestions
Serve this pasta salad slightly chilled rather than ice cold to maximize flavor. It pairs beautifully with grilled chicken, fish or as part of an antipasto spread. For a complete meal serve with crusty bread and a simple green salad dressed with olive oil and lemon. This dish shines at room temperature making it perfect for buffet-style gatherings.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute rotini with other short pastas like fusilli, penne, or farfalle.
- → How long can I store this dish?
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Stir before serving and add extra dressing if needed.
- → What can I use instead of salami?
You can substitute salami with pepperoni, prosciutto, or even a vegetarian option like marinated artichoke hearts or roasted peppers.
- → Can I make the dish ahead of time?
Absolutely! This dish is great when marinated for a few hours or overnight, as the flavors meld together beautifully.
- → What dressing works best for this dish?
A zesty Italian dressing is ideal, but you can also use a balsamic vinaigrette or even a homemade lemon vinaigrette for a fresher taste.