Italian Pasta Salad
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Kosher salt
- 12 ounces pasta ((I like fusilli or rotini))
- 1 pint cherry tomatoes, (halved)
- 1 bell pepper ((any color), cored and chopped)
- 1 shallot, (chopped)
- 1 cup (6 ounces) marinated artichoke hearts
- 1/4 cup pitted kalamata olives
- 6 pepperoncini, (chopped)
- 6 to 8 ounces salami, (cut into bite-size pieces)
- 6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
- 1/2 packed cup chopped fresh parsley
- 1/2 packed cup chopped fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, (minced)
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon crushed red pepper flakes
- Kosher salt
- Black pepper
Instructions
- 1
Get ready. Bring a large pot of water to a boil over high heat.
- 2
Make the dressing. In a small bowl, whisk together all of the dressing ingredients to combine, seasoning with salt and pepper to taste. Set aside.
- 3
Cook the pasta. Generously salt the boiling water, then add the pasta and cook until al dente according to the package instructions. Drain and add to a large mixing bowl.
- 4
Toss the pasta salad. To the bowl with the pasta, add the tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
- 5
Dress the salad. Pour the dressing over the pasta and toss to coat. Serve immediately, or better yet let it sit for 30 minutes to soak up all the flavor.