Description
This Zesty Italian Pasta Salad is your go-to recipe for any gathering, potluck, or weeknight meal prep. It’s packed with colorful veggies, tender pasta, and a bold homemade vinaigrette that gives every bite a satisfying zing. The best part? You can customize it with whatever ingredients you have on hand—meat or no meat, gluten-free or classic. It’s fresh, flavorful, and guaranteed to be a repeat request at your table.
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ¾ cup black olives, sliced
- 1 cup mozzarella balls or cubes
- ½ cup sliced salami or pepperoni (optional)
- ¼ cup chopped fresh parsley or basil
2. For the Zesty Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp sugar
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water.
- In a small bowl or jar, whisk together the dressing ingredients until well combined.
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, cheese, and salami.
- Pour the dressing over the top and toss to coat everything evenly.
- Taste and adjust seasoning as needed.
- Chill for at least 30 minutes for best flavor.
- Garnish with fresh herbs before serving.
Notes
- Double the dressing if making ahead—pasta absorbs a lot of liquid over time.
- Soak the red onions in cold water for 10 minutes to mellow their sharpness.
- Swap in gluten-free pasta or chickpeas for a lighter, allergy-friendly option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boil, Toss
- Cuisine: Italian-American
Nutrition
- Serving Size: 6–8
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg