Italian Pasta Salad
This classic Italian pasta salad is packed with rotini, salami, olives, bell peppers, and a zesty dressing that soaks into every twist. It's a make-ahead dream that tastes even better the next day, making it the ultimate crowd-pleaser for cookouts, potlucks, and easy lunches.
Equipment
- Large stockpot - At least 5-6 quarts for boiling pasta
- Colander - For draining pasta
- Large mixing bowl - At least 5 quarts
- Sharp chef's knife
- Cutting board
- Small whisk or fork - For mixing the dressing
- Measuring cups and spoons
- Airtight Storage Container or Cling Wrap - For chilling the salad
- Salad Tongs or Large Spoon - For tossing and serving
Ingredients
- 16 oz rotini pasta - 450g
- 6 oz hard salami - 170g, diced or sliced into strips
- 1 cup Kalamata olives - 150g, halved
- 1 cup cherry pepperoncini peppers - 150g, sliced
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 cup grape tomatoes - 150g, halved
- 1/2 red onion - finely diced
- 4 oz provolone cheese - 115g, cubed or sliced into strips
- 1/2 cup Parmesan cheese - 50g, freshly grated
- 1 can sliced black olives - 2.25 oz / 65g, drained
For the Dressing
- 3/4 cup Italian dressing - 180ml, store-bought or homemade
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes - optional, for heat
- salt and black pepper - to taste
Instructions
- Bring 4-5 quarts of generously salted water to a rolling boil. Add rotini, stir, and cook until just past al dente, about 1 minute beyond package time.
- Drain and rinse thoroughly with cold running water until cool. Shake well and let drain for 2-3 minutes before transferring to a large mixing bowl.
- Dice bell peppers, halve tomatoes, finely dice onion, halve Kalamata olives, slice pepperoncini, and dice salami and provolone into bite-sized pieces.
- Whisk together Italian dressing, red wine vinegar, oregano, garlic powder, crushed red pepper flakes, and black pepper. Taste and adjust with vinegar or olive oil as needed.
- Add all prepped vegetables, salami, provolone, and olives to the cooled pasta. Pour over two-thirds of the dressing and toss thoroughly. Stir in half the Parmesan and adjust seasoning.
- Cover and refrigerate for at least 1 hour or overnight. Before serving, stir in the reserved dressing and top with the remaining Parmesan. Serve cold or at cool room temperature.
Notes
- Salt your pasta water generously until it tastes like the sea. Underseasoned pasta makes the whole salad taste flat.
- Always reserve about 1/4 of the dressing to stir in just before serving. The pasta absorbs dressing as it chills, and the final addition keeps the salad fresh and moist.
- Chop all vegetables and add-ins to a similar size so every forkful gets a balanced mix of flavors and textures.
- For a milder onion flavor, soak the diced red onion in cold water for 10 minutes, then drain well before adding to the salad.
- This salad tastes best when made a day ahead. Overnight chilling allows the flavors to meld and deepen significantly.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Stir well before serving and add a splash of vinegar or dressing to refresh.
- If making more than a day ahead, consider adding the tomatoes just before serving to prevent them from releasing liquid and making the salad watery.
- Do not freeze this pasta salad — the pasta becomes mushy and vegetables lose their texture upon thawing.
- For outdoor serving, place the bowl in a larger bowl filled with ice to keep the salad safely chilled.
- Customize this salad easily: swap salami for bacon or chicken, use feta instead of provolone, or add artichoke hearts and sun-dried tomatoes for a different twist.