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Italian Pasta Salad with Salami and Mozzarella

italian pasta salad with salami and mozzarella - featured image
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A quick and easy pasta salad featuring spicy salami, creamy mozzarella, and a tangy dressing, perfect for summer picnics and casual dinners.

Ingredients

Scale
  • 12 ounces tri-color rotini or penne pasta
  • 8 ounces sliced Genoa salami, cut into bite-sized pieces
  • 8 ounces fresh mozzarella balls (ciliegine), drained and halved
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced (optional)
  • ½ small red onion, thinly sliced
  • ½ cup fresh basil, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon dried oregano (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of tri-color rotini or penne. Cook according to package instructions until al dente, about 9–11 minutes, stirring occasionally.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it quickly. Shake off excess water.
  3. In a small bowl, whisk together ⅓ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, ½ teaspoon dried oregano, and salt and pepper to taste until well combined and slightly thickened.
  4. Slice 8 ounces Genoa salami into bite-sized pieces. Halve 8 ounces fresh mozzarella balls and 1 cup cherry tomatoes. Thinly slice ½ small red onion. Pit and slice ½ cup Kalamata olives if using. Chop ½ cup fresh basil leaves.
  5. In a large mixing bowl, combine the cooled pasta, salami, mozzarella, tomatoes, olives, red onion, and basil. Pour the dressing over the salad and gently toss to combine.
  6. Taste and adjust seasoning with salt and pepper as needed. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
  7. Before serving, give the salad one last gentle toss. If it feels dry, drizzle a bit more olive oil or a splash of vinegar.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent sogginess. Slice salami and mozzarella evenly for balanced bites. Whisk dressing thoroughly to emulsify. Chill salad for at least 1 hour or overnight for best flavor. Use gluten-free pasta or vegan cheese for dietary adaptations.

Nutrition

Keywords: Italian pasta salad, salami pasta salad, mozzarella pasta salad, summer picnic recipe, easy pasta salad, tri-color rotini salad

Find it online: https://fuzzyforker.com/italian-pasta-salad-with-salami-and-mozzarella-easy-recipe-for-perfect-summer-picnic/