Italian Pasta Salad
This Italian Pasta Salad combines al dente farfalle, savory salami, creamy mozzarella, and crisp vegetables in a zesty Italian vinaigrette. It's a perfect make-ahead lunch or potluck side that comes together in 25 minutes.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Cutting Board
- Chef's Knife
- Measuring cups and spoons
Ingredients
- 1 lb farfalle pasta cooked al dente
- 6 oz cured salami cut into 1/2-inch cubes
- 8 oz fresh mozzarella pearls drained
- 2 cups cherry tomatoes halved
- 1 large English cucumber sliced into rounds
- 1 can (170g) black olives pitted and drained
- 1/2 small red onion thinly sliced
- 1 cup Italian vinaigrette
- 1/4 cup fresh parsley finely chopped
- 1 tsp dried oregano flakes
Instructions
- Cook the farfalle pasta in a large pot of salted boiling water until al dente. Drain, rinse with cool water, and transfer to a large mixing bowl.
- While the pasta is still slightly warm, toss it with 1/4 cup of the Italian vinaigrette to coat and prevent sticking.
- Add the cubed salami and drained mozzarella pearls to the bowl. Fold gently to combine.
- Add the halved cherry tomatoes, cucumber rounds, black olives, and sliced red onion. Sprinkle with dried oregano and chopped parsley.
- Pour the remaining vinaigrette over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Toss again before serving and adjust seasoning if needed.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb dressing over time, so add a fresh drizzle before serving if needed.
Reheating: This salad is served cold or at room temperature. If chilled, let it sit out for 15-20 minutes before serving.
Best Tips: Salt the pasta water well. Toss warm pasta with a little dressing for better flavor absorption. Pat mozzarella pearls dry to avoid watering down the salad.
Variations: Swap farfalle for rotini or penne. Use pepperoni instead of salami, or add blanched green beans and roasted red peppers for extra color.