Description
A colorful Italian pasta salad loaded with salami, pepperoni, mozzarella, crisp vegetables, and tossed in a zesty homemade herb vinaigrette. Perfect for picnics, potlucks, meal prep, or summer gatherings.
Ingredients
Scale
- 400g rotini, fusilli, or penne pasta
- 150g Genoa salami, cubed
- 150g pepperoni, sliced or chopped
- 200g fresh mozzarella pearls (bocconcini)
- 200g cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/2 cup black olives or Kalamata olives, sliced
- 1/2 small red onion, finely diced
- 1/2 cup pepperoncini peppers, sliced
- 180ml extra virgin olive oil
- 60ml red wine vinegar
- 1 tbsp minced garlic
- 1 tbsp dried Italian seasoning
- 1 tsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta for 10 to 11 minutes until slightly past al dente. Drain, rinse under cold water, and shake well to remove excess moisture.
- Whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, sugar, salt, and black pepper until well combined. Toss one-third of the dressing with the cooled pasta.
- Add the salami, pepperoni, mozzarella pearls, cherry tomatoes, cucumber, olives, red onion, and pepperoncini to the pasta.
- Pour the remaining dressing over the salad and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop.
- Toss once more before serving and enjoy chilled.
Notes
Preparing the salad a few hours ahead allows the pasta to absorb the vinaigrette for the best flavor. Reserve a little extra dressing to refresh the salad before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg