If you are craving a dish bursting with vibrant colors, fresh flavors, and wonderfully contrasting textures, look no further than this Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe. It’s a joyful medley of savory, crisp, and tangy bites all tossed together with a light, herb-infused vinaigrette that makes every mouthful a celebration. Whether you’re preparing for a picnic, potluck, or a simple family lunch, this salad brings a refreshing Italian-inspired twist that feels both comforting and exciting.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role. From the juicy cherry tomatoes to the tender mozzarella pearls, each adds a unique flavor and texture, making this salad both delicious and visually appealing. These simple, fresh ingredients come together perfectly to elevate your pasta salad game.
- 12 oz rotini pasta: The perfect short pasta shape to hold onto the dressing and mix-ins beautifully.
- 1 cup cherry tomatoes, halved: Adds a burst of juicy sweetness and vibrant red color.
- 1 cup cucumber, diced: Brings crispness and cool freshness to balance the richer ingredients.
- ½ cup red bell pepper, diced: Offers a sweet crunch and a pop of bold red.
- ½ cup yellow bell pepper, diced: Adds cheerful color and subtle sweetness for visual contrast.
- ¼ cup red onion, finely chopped: Infuses a slight sharpness and savoriness for depth.
- ½ cup black olives, sliced: Brings a briny, savory note to elevate the overall flavor.
- ½ cup mozzarella pearls (or diced fresh mozzarella): Melts in your mouth and adds creamy richness.
- ¼ cup grated Parmesan cheese: Introduces a nutty, salty essence that rounds out the salad.
- ½ cup salami, diced (optional): Delivers a smoky, meaty element that makes the salad more hearty.
- ¼ cup fresh basil, chopped: Gives a fragrant, herbaceous lift that ties everything together.
- ⅓ cup olive oil: The foundation of the dressing, providing a silky texture and richness.
- 3 tbsp red wine vinegar: Adds a tangy brightness to brighten the salad.
- 1 tsp Dijon mustard: Gives the vinaigrette a gentle kick and helps emulsify the dressing.
- 1 tsp garlic powder: Infuses a subtle warmth and savory depth.
- 1 tsp dried oregano: Offers classic Italian herbal flavor that enhances every bite.
- ½ tsp salt: Balances and boosts the natural flavors perfectly.
- ½ tsp black pepper: Adds a gentle peppery heat that rounds out the seasoning.
How to Make Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe
Step 1: Cook the Pasta
Begin by boiling a large pot of salted water and cooking the rotini pasta according to package directions until al dente. This ensures the pasta retains a slight bite, which is crucial so it doesn’t get mushy once tossed with dressing and other ingredients. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down for tossing.
Step 2: Prepare the Vegetables and Salami
While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and slice the black olives. If you’re using salami, dice it into bite-sized chunks. This prep work is quick but important because it helps the salad come together effortlessly at assembly.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until smooth and emulsified. This simple vinaigrette brings a bright, herbal tang that perfectly enhances the fresh veggies and pasta combination.
Step 4: Combine All Salad Components
In a large mixing bowl, toss the cooled pasta with the prepared vegetables, olives, mozzarella pearls, grated Parmesan, and diced salami. Pour the dressing over the salad and gently mix until every piece is lightly coated. Folding in the fresh basil at the end adds a fragrant touch that’s quintessentially Italian.
Step 5: Chill and Serve
For best results, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This chilling time allows the flavors to meld delightfully, making every bite deliciously cohesive and refreshing.
How to Serve Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe
Garnishes
Consider sprinkling a few extra fresh basil leaves, some additional grated Parmesan, or even a drizzle of good-quality extra virgin olive oil just before serving. These simple garnishes add an inviting look and enhance the flavor profile right before the salad goes to the table.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken, crusty Italian bread, or a crisp green salad for a well-rounded meal. It can also complement a charcuterie board or sandwiches at casual gatherings, offering a fresh option among heavier dishes.
Creative Ways to Present
Serve the salad in a large rustic bowl or layered glass trifle bowl to showcase the beautiful mixture of colors. For a fun twist, try assembling it in individual mason jars for picnics or lunchboxes, making it both portable and visually appealing.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving to redistribute the dressing and flavors.
Freezing
This salad is best enjoyed fresh and chilled; freezing is not recommended as the fresh vegetables and cheese may become mushy and lose their delightful texture.
Reheating
Since this is a cold pasta salad, reheating is generally unnecessary. If you prefer it slightly warmer, allow it to come to room temperature before serving rather than heating it, to maintain the fresh texture and flavors.
FAQs
Can I make this pasta salad vegan?
Absolutely! Simply omit the salami, mozzarella, and Parmesan cheese, and substitute them with plant-based alternatives like vegan cheese or marinated tofu to keep it flavorful.
What pasta works best for this salad?
Short, sturdy pasta like rotini, fusilli, or penne is ideal because their shapes catch and hold the dressing and chopped veggies beautifully.
Can I use a different dressing for the salad?
Yes! While the classic vinaigrette complements the flavors perfectly, a balsamic vinaigrette or lemon-herb dressing would also work nicely depending on your preference.
How long does this salad stay fresh in the fridge?
This salad stays fresh and tasty for about 3 days in the refrigerator if stored properly in an airtight container.
Is this salad suitable for meal prep?
Definitely! It’s a wonderful make-ahead dish that can be prepped in advance, making it a quick, nutritious option for lunches or easy dinners throughout the week.
Final Thoughts
I encourage you to give this Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe a try. It’s one of those dishes that quickly becomes a favorite because it combines fresh, vibrant ingredients with simple preparation and loads of flavor. Perfect for gatherings or a nourishing meal any day, it’s sure to bring a bit of sunshine and joy to your table.
Print
Italian Pasta Salad with Cherry Tomatoes, Cucumber, Bell Peppers, Olives, Mozzarella, and Salami Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Pasta Salad is a refreshing and flavorful dish perfect for summer picnics, potlucks, or a quick lunch. Featuring rotini pasta tossed with fresh vegetables, mozzarella, olives, and a zesty homemade vinaigrette, it combines vibrant colors and bold flavors to create a delightful, easy-to-make meal that serves six.
Ingredients
Salad Ingredients
- 12 oz rotini pasta (or any short pasta)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup yellow bell pepper, diced
- ¼ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup mozzarella pearls (or diced fresh mozzarella)
- ¼ cup grated Parmesan cheese
- ½ cup salami, diced (optional)
- ¼ cup fresh basil, chopped
Dressing Ingredients
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook for about 10 minutes or until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it for the salad.
- Prepare the vegetables and cheese: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, red and yellow bell peppers, finely chop the red onion, and slice the black olives. Also, dice or measure out the mozzarella pearls and grate the Parmesan cheese.
- Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Combine the salad ingredients: In a large mixing bowl, add the cooked and cooled pasta, all the prepared vegetables, mozzarella, Parmesan, and diced salami if using. Add the chopped fresh basil for a bright herbal flavor.
- Toss with dressing: Pour the dressing over the pasta salad and gently toss everything together until all ingredients are evenly coated. Adjust seasoning if necessary.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for best taste.
Notes
- You can substitute rotini with any short pasta shape such as penne or fusilli.
- For a vegetarian version, omit the salami.
- Make sure to rinse the pasta with cold water after cooking to cool it quickly and prevent clumping.
- This salad is best served within 24 hours but can be kept refrigerated for up to 2 days.
- Add extra olives or fresh vegetables like artichoke hearts for additional flavor and texture.
