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Tagged:

  • basil
  • bell pepper
  • dijon mustard
  • honey
  • lemons
  • mozzarella
  • olive oil
  • olives
  • oregano
  • parmesan
  • parsley
  • pasta
  • red onions
  • red pepper flakes
  • salami
  • tomatoes
Italian pasta salad shown from a side angle on a large wooden bowl. - 1

Italian Pasta Salad

Ingredients

  • 16 oz. dry rotini
  • 10 oz. hard salami, sliced 1/4-inch thick then chopped
  • 3 cups (16 oz.) grape tomatoes, halved
  • 1 (6 oz.) can black olives, sliced
  • 2 cups chopped bell peppers (I like to use yellow and green)
  • 1/2 cup chopped red onion
  • 8 oz. fresh mozzarella pearls*
  • 3 oz. freshly grated parmesan,** (3/4 cup)
  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil***

Dressing

  • 1 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp dried oregano
  • 2 tsp dijon mustard
  • 1 tsp honey
  • 2 tsp minced garlic
  • 1/2 tsp red pepper flakes, or to taste
  • Salt and freshly ground black pepper

Instructions

  • Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
  • Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
  • While pasta is cooking and cooling chop ingredients and prepare dressing.
  • For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
  • Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
  • Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
  • It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).

Notes

  • *Chopped fresh mozzarella (log or ball shape) can be substituted in place of pearls if you can’t find that size. Just cut into small cubes.

  • **To grate parmesan cut into chunks about 1-inch then add to food processor. Process for a minute or so until finely ground.

  • ***1 1/2 tsp dried basil can be used in place of fresh, but if using dried, mix it into the dressing.

  • Recipe makes about 18 cups.

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