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Summer’s practically peeking around the corner, and my calendar is already filling up with backyard barbecues, potlucks, and all those “bring a dish to share” invitations. You know what I’m talking about—everyone wants something you can make ahead, that won’t flop in the heat, and (bonus points!) looks like you actually planned ahead. But let’s be real: I’m usually catching up on laundry or eyeing the grill with a G&T in hand, not fussing over fancy food. Enter: pasta salad. And, not to brag, but this one’s become kind of legendary in our circle.
I actually stumbled onto this recipe at my college roommate’s lakeside cookout last July. One bite and it was pure summer in a bowl: juicy tomatoes, creamy mozzarella, tangy-salty salami, and that zingy homemade dressing. I pestered her for every detail—then made it four more times that month alone. And yes, it tastes even better after a night in the fridge. You’ll want to hide yourself a bowl for leftovers (trust me).
Why You’ll Love It
- Colorful, craveable, and fresh. If you’re a sucker for the rainbow, those halved cherry tomatoes and torn parsley will win you over instantly.
- No-fuss and make-ahead. You can toss this together after breakfast (or even before bed), let it nap in the fridge, and stroll into the party stress-free.
- Super forgiving. Got gluten-free guests? Swap pasta. Prefer vegetarian? Ditch or replace the salami. (Nobody will judge a thing!)
- Crowd-pleaser EVERY time. I can’t even count the recipe requests I’ve gotten—even from kids who “hate salad.” It’s a little magic.
- Gets better with time. That’s not marketing—it’s science! The dressing soaks in, the flavors cozy up together, and every forkful gets bolder, brighter, juicier. I live for that second-day tang.
Timing and Servings
If you’re anything like me (a champion at procrastinating), you’ll love how quick this comes together. It’s only about 15 minutes of prep, 10 minutes to boil pasta, and maybe 2 hours in the fridge (longer is even better if you can resist). This recipe serves 8–10 as a side, or 4–6 if it’s the main event on the table. Got a mega crew or a block party? Just double it, dump everything in your biggest bowl (I’ve literally used a stock pot before—no regrets), and you’ll feed everyone without breaking a sweat.
Ingredients
This recipe is totally “use what you have” friendly, and you can switch things around as needed (see my ideas below). Don’t stress if you’re missing something—just raid the fridge and improvise. I promise, the magic is in the mix, not any one ingredient!
- 1 pound rotini pasta (penne or bowties also work great—go with what’s in your pantry)
- 3 cups cherry tomatoes, halved (or grape tomatoes, or even chopped Roma if that’s what’s handy)
- 8 ounces fresh mozzarella balls, halved (bocconcini style, or you can cube a big ball or block if that’s easier)
- 1 pound salami or summer sausage, diced (thick-cut slices are my guilty pleasure, but you do you)
- ¾ cup kalamata olives, sliced (regular black olives work too—my kids actually prefer them!)
- ¾ cup pepperoncini, sliced (optional—adds a briny, gentle heat. I love ‘em, but skip if your crowd isn’t into that)
- ½ cup red onion, thinly sliced (or swap for green onion for milder bite, or skip if you’re taking it to work)
- ½ cup fresh parsley, chopped (save a little for sprinkling on top—looks extra pretty)
Dressing:
- 1½ cups olive oil
- ¼ cup red wine vinegar (white vinegar works in a pinch—add a pinch of extra sugar if you do)
- ¼ cup water
- 2 tablespoons sea salt (or kosher salt, but you can lower if you’re salt-sensitive)
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Freshly cracked black pepper, to taste
Ingredient Tips & Swaps
Love a little extra zing? Add a splash more red wine vinegar. Want it slightly sweeter? Increase the sugar a smidge. As for the cheese, mozzarella is classic, but I’ve been known to toss in some feta or shaved parmesan when that’s what I find first (sometimes you just need to use what’s in the cheese drawer). If you have vegetarian pals, sub chickpeas or artichoke hearts for the salami. (Those marinated hearts from a jar? SO good in this!)
If the olive jar’s running low or you’re out of pepperoncini, just skip or sub something pickly or briny—no need to panic. This salad is practically begging for a “whatever’s in the fridge” attitude. A handful of basil or fresh dill will never hurt—promise.
Directions
- Cook the pasta. Fill your biggest pasta pot with salted water, bring it to a rolling boil, and add your rotini. Cook until just al dente (check the box, but I typically start testing a minute before). Overcooked pasta means mushy salad—no one wants that at a party!
- Chill it quick. Drain and rinse the pasta right away with cold water. (This stops the cooking and gives that perfect bouncy texture.) Toss it with a glug of olive oil so it doesn’t glue itself together. Seriously, don’t skip this part—clumpy pasta salad is a buzzkill.
- Prep the mix-ins. While the pasta cools, halve the tomatoes and mozzarella, dice your salami, slice up olives and pepperoncini, and thinly slice the onion. Chop that parsley last to keep it green and perky. Sometimes I’ll do this all on a sheet pan just to wrangle the mess.
- Whisk the dressing. In a big jar or bowl, pour in olive oil, vinegar, water, salt, garlic, sugar, oregano, basil, and crank in some black pepper. Whisk (or screw the lid on and shake!) until it’s creamy looking and smells like an Italian deli. Taste and adjust—don’t be shy! I always taste with a nub of bread or a stray pasta corkscrew.
- Toss it together. Dump the cooled pasta, tomatoes, mozzarella, salami, olives, onion, pepperoncini, and parsley into your biggest bowl. Pour in about three-quarters of the dressing and toss gently—make sure every little pasta spiral gets some love. (I use salad tongs plus my clean hands. Old-school but it works.)
- Chill and let the flavors mingle. Cover and pop in the fridge for at least 2 hours (overnight is even dreamier). Right before serving, give it one more toss, drizzle on extra dressing if it looks dry, and finish with a fresh sprinkle of parsley. It’ll look like something from a magazine, I swear!
Serve straight from the fridge, or let it hang out at room temp for about 30 minutes to soften. It holds up like a champ—so don’t stress if it ends up decorating the buffet table all afternoon!
Variations & Flavor Twists
- Go vegetarian: Skip the salami—it’ll still taste like a million bucks. Add extra olives, beans, cubes of roasted zucchini, or marinated artichoke hearts for heartiness.
- Switch up the cheese: Crumbled feta, shaved parmesan, or even little cubes of smoked gouda make fun swaps if you’re feeling wild. I’ve even thrown in sharp cheddar when I was low on everything else—no complaints from my crew.
- Turn up the heat: Sprinkle in red pepper flakes or toss in a couple thinly sliced jalapeños. Occasionally I’ll sneak in a pinch of chili crisp—game changer!
- Make it seasonal: I’ve thrown in grilled corn, little ribboned zucchini, or even roasted butternut squash in the fall for a twist. It’s such a fun way to use up what’s lurking in your veggie drawer—and honestly, nobody ever guesses what’s in there, but they always want the recipe.
Storage & Reheating Tips
This salad keeps like a dream. Just pop leftovers (if you have any—I never do!) in a big airtight container. It’ll last up to 3 days in the fridge—sometimes longer, though the tomatoes start to get a little weepy after day three. If the pasta seems thirsty by day two, just splash in a bit more olive oil or a squeeze of lemon to wake it back up. I’ve also been known to toss in leftover rotisserie chicken for lunch the next day—SO good.
This isn’t a freezer-friendly recipe—the mozzarella and tomatoes really don’t love the cold. But honestly, I doubt you’ll ever have enough left to even think about freezing. And if you do? Consider it your reward for cooking ahead!
FAQs
Can I use a store-bought dressing? You bet, especially if you’re in pinch-mode! Just grab your favorite good-quality Italian or Greek vinaigrette. I’ll be honest, though—homemade is worth the tiny bit of extra whisking (you can adjust sweetness, tang, and salt just how you like it).
Is this good for meal prep? Absolutely. Portion into containers, tuck next to grilled chicken or a pita wedge, and lunch is basically done for the week. My teens are obsessed.
No pepperoncini on hand? No problem! Substitute banana peppers, a touch of pickled onions, or just skip. The salad will still sing—pinkie swear.
Worried about mushy pasta? The key is to rinse immediately, drain well, and don’t overcook, ever. Dress when cool and you’ll never look back!
Can this work for a picnic? Oh yes—it’s my go-to! Toss everything in a big storage container, slip an ice pack underneath in your cooler bag, and off you go. It’ll hold up all afternoon, sun or cloud, no worries.
Conclusion
Pasta salad is the picnic classic for a reason, and this one’s a total game-changer. Every bite is creamy, tangy, fresh—and you won’t break a sweat making it (unless your kitchen AC is on the fritz…been there). Whether you’re toting it to a cookout, packing it for work lunches, or just stashing it in the fridge for those “oh, what’s for dinner!?!” nights, it’s bound to disappear fast. If you give it a try, I’d love to hear your favorite twists or swaps—just pop a note in the comments! Here’s to a season of carefree potlucks, big flavors, and empty bowls.
Best Pasta Salad
Ingredients
- 1 pound uncooked pasta rotini preferred for its shape
- 3 cups cherry tomatoes halved
- 8 ounces fresh mozzarella cheese balls halved
- 1 pound salami or summer sausage cubed
- 3/4 cup kalamata olives sliced
- 3/4 cup pepperoncini optional, sliced
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley chopped
- 1 1/2 cups olive oil for the dressing
- 1/4 cup white vinegar or red wine vinegar
- 1/4 cup water
- 2 tablespoons coarse sea salt
- 2 cloves garlic minced or 1 teaspoon garlic powder
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Toss with olive oil to prevent sticking.
- Halve cherry tomatoes and mozzarella balls. Dice salami or sausage. Slice olives, pepperoncini, and red onion. Chop parsley.
- In a medium bowl, whisk together olive oil, vinegar, water, sea salt, garlic, sugar, oregano, basil, and black pepper until well combined. Adjust seasoning to taste.
- Combine the cooled pasta, vegetables, mozzarella, salami, and parsley in a large bowl. Pour three-fourths of the dressing over the mixture and toss gently to coat. Refrigerate for at least 2 hours.
- Before serving, toss the salad again and add more dressing if needed. Garnish with fresh herbs, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.