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Easy Italian Pasta Salad with Salami and Mozzarella

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A quick and flavorful Italian pasta salad featuring rotini or penne pasta, salami, fresh mozzarella, cherry tomatoes, and a tangy homemade vinaigrette. Perfect for summer meals, picnics, and casual gatherings.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or penne pasta
  • 6 ounces (170 grams) thinly sliced Italian salami, cut into bite-sized pieces
  • 8 ounces (225 grams) fresh mozzarella balls (ciliegine), halved or quartered
  • 1 cup (150 grams) cherry tomatoes, halved
  • ½ cup (75 grams) Kalamata olives, pitted and sliced (optional)
  • ¼ cup (40 grams) red onion, thinly sliced
  • A handful (about 10 leaves) fresh basil, torn
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini or penne pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking.
  2. Drain the pasta and rinse briefly under cold water to stop the cooking process. Let it drain completely to avoid a watery salad.
  3. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, and a pinch of salt and black pepper. Taste and adjust seasoning as needed.
  4. While the pasta cooks, halve the cherry tomatoes, slice the salami into bite-sized pieces, halve or quarter the mozzarella balls, slice the Kalamata olives (if using), and thinly slice the red onion. Soak the onion slices in cold water for 5 minutes if you want to mellow their sharpness, then drain well.
  5. In a large mixing bowl, combine the drained pasta, salami, mozzarella, cherry tomatoes, olives, and red onion. Pour over the dressing and toss gently but thoroughly to coat all ingredients.
  6. Tear in fresh basil leaves and fold them in last to keep their aroma bright.
  7. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Add mozzarella just before serving if preparing ahead to prevent softening.
  8. Before serving, give the salad a light stir and add a fresh crack of black pepper.

Notes

Rinsing pasta after cooking prevents the salad from becoming gluey. Add mozzarella just before serving if making ahead to keep it from softening too much. Soaking red onion in cold water mellows sharpness. Use quality Italian salami like Levoni or Fiorucci for best flavor. The salad keeps well for up to 2 days refrigerated in an airtight container.

Nutrition

Keywords: Italian pasta salad, salami pasta salad, mozzarella salad, summer salad, easy pasta salad, picnic recipe, rotini salad, penne salad

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