Italian Rotini Pasta Salad
Zesty and robust, this cold pasta salad balances savory salami, tangy olives, and creamy mozzarella. It is a reliable choice for picnics, potlucks, or relaxed summer dinners.
Ingrédients
- 1 pound rotini pasta
- 1 pint cherry tomatoes · halved
- 1 cup pearl mozzarella
- 6 ounces salami · sliced or chopped
- 3/4 cup sliced pepperoncini
- 1/2 cup red onion · thinly sliced
- 3/4 cup pitted Kalamata olives · halved
- 1 cup roasted red bell peppers · chopped
- 1 cup fresh basil · chopped
- 2/3 cup Parmesan cheese · finely grated
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove · minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1 tablespoon pepperoncini brine
Préparation
- 1
Boil a large pot of salted water and cook the rotini until al dente. Drain and rinse briefly with cool water to stop the cooking, then transfer to a large mixing bowl.
- 2
Whisk together the red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, pepper, and pepperoncini brine in a small bowl. Slowly incorporate the olive oil while whisking until the vinaigrette emulsifies.
- 3
Add the cherry tomatoes, mozzarella, salami, pepperoncini, red onion, olives, and roasted red peppers to the bowl with the pasta. Pour the vinaigrette over the ingredients and toss to coat evenly.
- 4
Incorporate the chopped basil and Parmesan cheese, tossing until thoroughly combined.
- 5
Allow the salad to rest for 15–20 minutes to let the flavors develop. Toss one final time and garnish with additional Parmesan before serving.