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Italian Pasta Salad

Delicious Tasty Italian Pasta Salad recipe with step-by-step instructions.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 47 minutes
Servings 8 servings
Calories 3650 kcal

Ingredients
  

For the salad:

  • 1 lb rotini pasta
  • 8 oz mozzarella pearls or 1/2-inch cubes
  • 8 oz genoa salami, thickly sliced and quartered
  • 6 oz sliced black or kalamata olives
  • 1/2 small red onion, finely diced
  • 2 cups cherry tomatoes, halved
  • 3 tbsp fresh flat-leaf parsley, chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup sliced pepperoncinis

For the dressing:

  • 3/4 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp dried parsley
  • 2 tsp dried onion
  • 1 tbsp fresh lemon juice
  • 1 1/2 tsp dried basil
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp garlic salt
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dry mustard powder
  • 1/4 tsp crushed red pepper flakes

Instructions
 

  • To make the dressing: in a medium bowl whisk together the extra virgin olive oil red wine vinegar and the fresh lemon juice then add the dried parsley dried onion dried basil dried oregano garlic salt granulated sugar freshly cracked black pepper dry mustard powder and the crushed red pepper flakes and whisk together until well combined and the sugar has melted. Set aside.
  • Cook the rotini following packet directions until aldente in salted boiling water then drain into alight colander and whilst mixing to break it up slightly rinse thoroughly with plenty of cold water (about 1 minute) until it is completely cooled and has ceased cooking allowing to then drain well until needed.
  • While pasta is boiling begin to prep all your solid ingredients: quarter your genoa salami slices in half each cherry tomato and finely dice the red onion and chop the fresh flat-leaf parsley and measure out the mozzarella sliced cloves and pepperoncinis then set aside until later.
  • Add cooled down pasta to a large bowl and pour half amount of your vinaigrette dressing (from 1) into it and then toss well to ensure dressing is evenly distributed.
  • Now add in the salami, mozzarella, cloves, red onion, cherry tomatoes, pepperoncinis and parsley and the other half amount of dressing to mixed pasta and toss once again but gently well until well dressed finishing by sprinkling over the freshly grated parmesan cheese folding in gently.
  • Transfer into a serving or storing bowl and allow to chill for a minimum one hour in the fridge before serving so all the flavours have time to marry together.