Italian Pasta Salad Bowl (Printable Version)
Hearty Italian pasta salad packed with crisp vegetables, savory salami, and creamy mozzarella in zesty dressing.
# What You'll Need:
→ Salad Base
01 -
450 g rotini pasta
02 -
1 pint (approx. 300 g) cherry or grape tomatoes, sliced
03 -
1 English cucumber, chopped
04 -
0.5 red onion, thinly sliced
05 -
225 g fresh mozzarella pearls or bocconcini
06 -
115 g salami, sliced
07 -
120 ml kalamata olives, sliced
08 -
120 ml pepperoncini
09 -
120 ml fresh parsley and basil, chopped
→ Dressing
10 -
Italian salad dressing, to taste
# Step-by-Step Guide:
01 -
Bring a large pot of water to a boil, season with salt, and cook the rotini pasta according to the package directions until al dente. Drain and set aside to cool slightly.
02 -
Slice the cherry tomatoes, chop the cucumber, thinly slice the red onion, and chop the fresh parsley and basil. Slice the salami and kalamata olives if not already prepared.
03 -
In a spacious bowl, combine the cooked pasta, prepared vegetables, fresh mozzarella, salami, pepperoncini, olives, and herbs.
04 -
Drizzle the Italian salad dressing over the mixture and toss thoroughly. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
05 -
Serve immediately for a bright, fresh texture, or cover and refrigerate for a few hours to allow the flavors to meld. Optionally, reserve extra dressing to toss before serving.
# Additional Notes:
01 -
For best flavor, allow the salad to marinate in the refrigerator for at least two hours; toss with extra dressing prior to serving if the pasta has absorbed much of it.