Description
This Italian Pasta Salad is a vibrant, flavorful dish perfect for a quick lunch or a light dinner. Featuring al dente pasta tossed with savory salami, fresh grape tomatoes, colorful bell peppers, kalamata olives, and creamy bocconcini mozzarella, all coated in a zesty Italian dressing. It can be served immediately or chilled to let the flavors meld beautifully, making it a versatile, crowd-pleasing salad.
Ingredients
Pasta and Protein
- 1/2 pound pasta, uncooked
- 3 ounces salami (about 80 grams)
Vegetables and Cheese
- 1 1/2 cups grape tomatoes (1 pint), halved
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/2 cup kalamata black olives, halved
- 4 ounces bocconcini mozzarella balls, halved
Herbs and Dressing
- 1 1/2 tablespoons fresh parsley, finely chopped
- 1/2 cup Italian dressing, homemade or store-bought
- Parmesan cheese, grated (optional, for serving)
Instructions
- Cook the Pasta: Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, approximately 8-10 minutes or according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine Ingredients: Transfer the cooled pasta to a large mixing or serving bowl. To prevent sticking, if not assembling immediately, toss with a bit of olive oil. Then add the salami, grape tomatoes, green and red bell peppers, red onion, kalamata olives, bocconcini mozzarella, and fresh parsley. Pour the Italian dressing over the top and toss well to combine all ingredients evenly.
- Chill and Serve: Serve the salad immediately topped with grated Parmesan cheese if desired. Alternatively, cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to let flavors meld. Before serving, give the salad a good toss, and add additional dressing if needed.
Notes
- Use any small pasta shapes such as rotini, penne, or shells for best texture.
- For a vegetarian version, omit the salami or substitute with a plant-based alternative.
- Make sure to rinse the pasta with cold water to stop cooking and keep the salad crisp.
- Chilling the salad for at least 2 hours enhances the flavor but it can be served immediately if short on time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
