Description
This vibrant and flavorful pasta salad is the perfect dish to bring to any summer BBQ. Featuring a mix of al dente pasta, juicy cherry tomatoes, fresh mozzarella, spicy salami, tangy pepperoncini, and briny olives, all tossed in a zesty Italian dressing, it’s a refreshing and satisfying side or light meal that’s sure to please every crowd.
Ingredients
Scale
Pasta
- 12 oz pasta (any shape like fusilli or penne)
Vegetables & Cheese
- 1 cup tomatoes (ripe cherry or grape tomatoes)
- 1 cup olives (green or black olives, Castelvetrano for unique flavor)
- 1/2 cup pepperoncini (or fresh bell peppers for milder taste)
- 8 oz fresh mozzarella (small balls – bocconcini)
Meat & Protein
- 4 oz spicy salami (can substitute with pepperoni or marinated tofu)
Dressing & Herbs
- 1/4 cup fresh herbs (such as basil or parsley)
- 1/2 cup Italian dressing (homemade or store-bought)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process; then set aside to cool.
- Prepare Vegetables: While the pasta cools, chop the tomatoes, olives, and salami into bite-sized pieces. Slice the mozzarella balls in half carefully to maintain their softness.
- Make the Dressing: In a medium bowl, whisk together your homemade Italian dressing ingredients until they are well blended and flavorful.
- Combine Ingredients: In a large mixing bowl, toss the cooled pasta with the chopped tomatoes, olives, salami, sliced mozzarella, and half of the dressing. Gently stir to coat everything evenly without breaking the cheese.
- Chill: Cover the bowl with plastic wrap or a lid, and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld beautifully.
- Serve: Before serving, toss the pasta salad again with the remaining dressing to moisten all ingredients and enhance the taste for the best flavor experience.
Notes
- Use pasta shapes that hold dressing well, like fusilli or penne, for best results.
- Rinsing pasta under cold water stops cooking and prevents the salad from becoming mushy.
- Substitute spicy salami with pepperoni for a different flavor, or use marinated tofu for a vegetarian option.
- Adjust the level of heat by swapping pepperoncini for sweet bell peppers if desired.
- For a lighter version, reduce the amount of dressing or use a low-fat Italian dressing.
- This salad can be made a few hours ahead; just keep it chilled until ready to serve.
