Description
A colorful and hearty Kitchen Sink Pasta Salad loaded with rotini, salami, fresh vegetables, mozzarella, and a bright homemade dressing. Perfect for potlucks, barbecues, and make ahead meals.
Ingredients
Scale
- 1 pound rotini pasta, cooked and cooled
- 6 ounces salami, sliced into strips
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup green olives, sliced
- 1 cup mozzarella balls
- 2 tablespoons fresh parsley, chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook rotini according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse lightly to cool.
- Transfer cooled pasta to a large mixing bowl.
- Add salami, cherry tomatoes, cucumber, red onion, green olives, mozzarella balls, and parsley to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and black pepper.
- Pour dressing over the pasta mixture and toss thoroughly to coat.
- Chill for at least 1 hour before serving. Toss again before serving and adjust seasoning if needed.
Notes
- Salt the pasta water well for better flavor.
- Chill for at least 1 hour to allow flavors to meld.
- Add a splash of olive oil before serving if the salad seems dry.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg