Italian Pasta Salad
A vibrant dish bursting with fresh vegetables, herbs, and tangy dressing, perfect for meal prep or as a refreshing side or main course.
Ingredients
For the Salad Base
- 16 oz rotini pasta Any pasta shape can work.
- 1 pint cherry (or grape) tomatoes (sliced)
- 1 each English cucumber (chopped)
- 1/2 each red onion (thinly sliced)
- 8 oz fresh mozzarella balls (mozzarella pearls or Bocconcini) Consider a plant-based alternative for a vegan option.
- 4 oz salami (sliced) Can substitute with turkey or chicken salami for a leaner option.
- 3/4 cup kalamata olives (sliced)
- 3/4 cup pepperoncini
- 1/2 cup fresh parsley and fresh basil (chopped)
For the Dressing
- 1/2 cup Italian salad dressing
Instructions
Preparation
- Bring a large pot of water to a boil. Add a sprinkle of salt and cook the rotini pasta according to the package directions until it reaches al dente.
- While the pasta is cooking, chop the cucumber, slice the cherry tomatoes, and thinly slice the red onion.
Combining Ingredients
- In a large bowl, mix together the cooked pasta, chopped veggies, mozzarella, salami, pepperoncini, olives, and fresh parsley and basil.
Dress and Serve
- Drizzle the entire mixture with Italian salad dressing. Toss everything together well, ensuring the pasta and veggies are well-coated. Adjust seasoning with additional salt and pepper as needed.
- You can serve the salad immediately or let it marinate in the fridge for a few hours for deeper flavor.
Notes
For best texture, avoid reheating if using it in a salad form; the flavors are best enjoyed cold. Consider adding fresh herbs right before serving.