Ingredients
Dressing
- 1/2 cup olive oil
- 1/4 cup white vinegar (red wine vinegar works too)
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons dry oregano
- 2 teaspoons dry basil
- Black pepper to taste
- Fresh herbs (optional – parsley, basil, or chives)
Salad
- 1 pound uncooked pasta (preferably rotini)
- One 10-oz. package cherry tomatoes, halved (about 2 cups)
- 8 ounces fresh mozzarella cheese balls, halved if needed
- 8 ounces salami, cut into cubes or thin strips (choose cured salami suitable for cold salads)
- 1/2 cup pitted kalamata olives, sliced
- 1 cup sliced pepperoncini
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh parsley, chopped (plus extra for garnish)
Instructions
- Make Dressing: Blend together the olive oil, white vinegar, water, kosher salt, garlic, sugar, oregano, basil, and black pepper in a small blender or food processor until smooth. If desired, add fresh herbs like parsley, basil, or chives for enhanced freshness. For larger batches or make-ahead use, double this dressing recipe.
- Cook Pasta: Bring 4 quarts of water and 1 tablespoon kosher salt to a rapid boil in a large pot. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and cool the pasta. Toss the drained pasta with a small amount of olive oil to prevent sticking.
- Toss Together: In a very large bowl, combine the cooked pasta, cherry tomatoes, fresh mozzarella, salami, kalamata olives, sliced pepperoncini, red onion, and chopped parsley. Pour the prepared dressing over the top and toss everything gently but thoroughly to coat all ingredients evenly.
- Garnish and Serve: Add extra fresh parsley on top to make the salad visually appealing. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. This pasta salad tastes great chilled or at room temperature.
Notes
- Use kosher salt both in the dressing and for boiling pasta to maximize flavor.
- Fresh herbs like parsley, basil, or chives can be added to the dressing for extra freshness, but are optional.
- Salami can be any cured variety such as Genoa or soppressata. Avoid thick or overly spicy types if desired.
- For best flavor, prepare the dressing and pasta ahead; the salad improves after resting in the refrigerator for a few hours.
- This salad keeps well refrigerated for up to 3 days, making it suitable for meal prep and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
