Best Italian Pasta Salad Bowl

This zesty Italian pasta salad has become my picnic and potluck star dish thanks to its vibrant mix of crisp veggies, creamy mozzarella, tangy homemade dressing, and salty bits of salami tumbled through perfectly al dente rotini pasta. Light yet filling, this is a bowl everyone reaches for right away.

I first made this for my family after tasting something similar at an Italian deli years ago and since then it is on steady rotation for BBQs and lazy summer days. It always disappears first from the table.

Ingredients

• Rotini pasta: lets the dressing cling to every spiral and ensures no one gets a bland bite choose a quality brand for the best texture
• Salami: chopped into small pieces delivers meaty flavor and heartiness pick a well-marbled style without too much gristle
• English cucumber: offers cool crunch and never gets watery in the salad look for a firm cucumber with shiny unblemished skin
• Grape tomatoes: add juiciness and a pop of sweetness choose plump ones with deeply colored skin
• Bell peppers: bring crunch and color using different colors makes the salad really eye-catching
• Red onion: adds zip and a bit of heat slice thinly to avoid overpowering other flavors
• Black olives: give briny depth go for pitted ripe olives with a glossy finish
• Mozzarella pearls: offer creamy bites throughout if you cant find pearls cut fresh mozzarella into small cubes
• Parmesan cheese: provides umami and saltiness fresh grated is best for both flavor and texture
• Parsley: adds a fresh herbal note flat-leaf Italian parsley tends to be more flavorful than curly
• Olive oil: forms the base of the dressing extra virgin gives a smooth finish
• Lemon juice: fresh squeezed brightens all the flavors
• Italian seasoning: blends classic herbs for unmistakable aroma use a good-quality blend
• Sugar: softens the vinegar add just enough for subtle balance
• Red wine vinegar: supplies pleasant acidity check the bottle for a deep red color and sharp fragrance
• Garlic: minced for a punchy base use fresh cloves for best results
• Dijon mustard: emulsifies the dressing and adds a gentle kick look for creamy versions rather than seedy kinds
• Salt and black pepper: bring the flavors together use kosher salt and freshly ground pepper for the best taste

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water and a generous pinch of salt then bring it to a rolling boil Add the rotini pasta and cook according to the box instructions for al dente about eleven to twelve minutes Stir occasionally to keep the pasta from sticking

Drain and Cool:

Pour the cooked pasta into a colander and rinse under cold running water to stop the cooking and remove extra starch Let it drain completely so the salad is not watery

Make the Dressing:

In a medium bowl whisk together the olive oil lemon juice Italian seasoning sugar red wine vinegar minced garlic Dijon mustard salt and pepper Keep whisking until the dressing fully combines and looks glossy about one minute

Prepare the Vegetables and Mix-Ins:

Chop the salami quarter and slice the English cucumber halve the grape tomatoes dice the bell peppers chop the red onion drain and slice the olives and cut the mozzarella if needed Make sure everything is cut to similar bite sizes for easy eating

Combine the Salad:

Add the cooled pasta and all chopped vegetables cheeses olives and parsley to a large mixing bowl Pour the dressing over the top and use two spatulas to gently toss and combine until every spiral and bite is glossy and coated

Chill and Serve:

Cover the salad and chill in the fridge for at least thirty minutes to blend the flavors Right before serving toss again and if you like sprinkle with extra parm or some fresh basil leaves Serve cold

One of my favorite details is sneaking an extra handful of parmesan on top just before serving for a salty kick My family always gathers around the kitchen counter for first tastes and there are never leftovers with this bowl

How to Store Italian Pasta Salad

After making the salad transfer it to an airtight container and store it in the fridge up to three days If making ahead wait to add the mozzarella tomatoes and parsley until just before serving to keep everything crisp and fresh If the salad seems a bit dry after sitting simply toss with an extra drizzle of olive oil

Smart Ingredient Swaps

If salami is not on hand mini pepperoni or even smoked turkey work great Cubed cheddar or provolone is a good swap for mozzarella Chopped artichoke hearts or marinated roasted peppers are tasty add-ins for more variety Whole wheat pasta also works if you want extra fiber

Serving Suggestions

Serve this Italian pasta salad as a side for grilled chicken burgers or sausages It also doubles as a hearty lunch with a handful of arugula on the side For a vegetarian version leave out the meat and add chickpeas or extra cheese Bring this dish to potlucks and watch it vanish quickly

A Little History on Pasta Salad

Pasta salad became popular in American kitchens around the 1970s through delis and picnics Its Italian-inspired flavors and flexible ingredient list turned it into a backyard barbecue staple The homemade dressing in this version makes all the difference you taste the fresh herbs and zesty lemon every bite

FAQs about Recipes

→ What type of pasta works best for this dish?

Rotini is ideal because its spirals hold dressing well, but penne or fusilli can be used for a similar effect.

→ How can I keep the pasta from sticking together?

After boiling, rinse the pasta under cold water to stop cooking and prevent clumping before adding the other ingredients.

→ What are some alternatives to salami?

Mini pepperoni or diced turkey breast make great alternatives, adding similar protein and flavor to the dish.

→ When should I add the mozzarella and fresh herbs?

For best texture, add mozzarella pearls, tomatoes, and herbs just before serving to keep them fresh.

→ Can the dish be prepared in advance?

Yes, it can be made ahead. For peak freshness, store dressing separately and add delicate ingredients before serving.