Italian Pasta Salad with Zesty Dressing
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Warm noodles drink up the vinaigrette, so every bite is seasoned right through. Fold in salami, mozzarella and olives, chill it, and the bowl is waiting in the fridge when the crowd shows up.
The short version
Boil rotini, toss it warm with half of a garlicky red wine vinaigrette, then fold in salami, mozzarella pearls, tomatoes, peppers, olives and parsley. Chill at least 1 hour and stir in the rest of the dressing before serving.
What makes ours better
why ours wins the argument at dinner
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Dress the pasta while it's still warm. Warm pasta drinks in the vinaigrette instead of letting it pool on the surface. The noodles taste like the dressing all the way through.
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Save half the dressing for later. Pasta keeps absorbing as it sits, so a salad that was glossy at noon is dry by dinner. A second splash brings it back.
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Add honey and Dijon to the vinaigrette. A little honey takes the edge off the vinegar, and Dijon keeps the oil and vinegar from separating.
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Slice the salami into thin strips. Strips spread through the bowl so you get a bit of salami in every forkful instead of a few big coins.
What you need
the stars of the show
- Red wine vinegar⅓ cup
- Honey1 tablespoon
- Dijon mustard1 teaspoon
- Cherry tomatoes1 pint
- Hard salami6 ounces
- Mini mozzarella balls8 ounces
- Roasted red peppers½ cup
- Finely diced red onion¼ cup
Dressing
Salad
yes, all of the butter
Steps
apron on. phone down. mostly.
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Make the dressing
In a jar or large measuring cup, shake or whisk the vinegar, olive oil, garlic, honey, Dijon, Italian seasoning, salt and pepper until it looks creamy and thick. Set aside; the garlic mellows as it sits.
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Boil the pasta
Bring a large pot of water to a boil and salt it well, about 2 tablespoons kosher salt. Cook the pasta until just al dente, usually 1 minute less than the box says, 8 to 10 minutes.
Salted water is the only chance to season the pasta itself. Don't skip it.
About 9 min. Cook mode has a timer for this step.
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Drain and dress it warm
Drain the pasta, give it a very quick rinse under cool water just to stop the cooking, and shake it well. Tip it into a large bowl and pour on half of the dressing. Toss and let it sit for 10 minutes.
About 10 min. Cook mode has a timer for this step.
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Add the mix-ins
When the pasta has cooled to about room temperature, fold in the tomatoes, salami, mozzarella, red peppers, olives, red onion and parsley.
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Chill
Cover and refrigerate for at least 1 hour, or up to a day. The flavors blend and the garlic softens.
About 60 min. Cook mode has a timer for this step.
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Refresh and serve
Stir in the remaining dressing, then taste. Add salt, pepper or a splash of vinegar if it needs it. Serve cold or at cool room temperature.
Taste after adding the second half of the dressing. Cold food needs more salt than warm food.
Good to know
the stuff I’d tell you over the phone
- Short shapes with ridges or twists, like rotini, fusilli and farfalle, hold dressing best. Spaghetti and shells fall flat here.
- Swap or add what you have, like pepperoncini, artichoke hearts, cucumber, provolone cubes or basil. Keep the pasta to about half the volume of the salad.
- For a crowd, double it in the biggest bowl you own. For a smaller batch, halve everything, including the dressing.
- Storage. Refrigerate covered, 4 days. Don't freeze. Let it sit out for 15 minutes before serving so the oil loosens, and stir in a spoonful of oil or vinegar if it looks dry.
Questions, answered
asked and answered at the kitchen counter
How do I keep pasta salad from getting dry?
Dress it while warm so the noodles take on flavor, then hold back some dressing and stir it in just before serving. Pasta keeps absorbing liquid as it sits.
Should I rinse pasta for pasta salad?
A quick cool rinse is fine here because it stops the cooking and the pasta is going to be dressed anyway. Shake it very well afterward so the dressing doesn't get watered down.
Can I make pasta salad the night before?
Yes, and it's better for it. Mix it a day ahead without the second half of the dressing and refresh it before serving.
Can I use bottled Italian dressing?
Yes. Use about 1 cup and skip the homemade dressing steps. Homemade takes two minutes, though, and you control the garlic and the sweetness.
What is the best pasta shape for pasta salad?
Rotini, fusilli, farfalle and penne. Their ridges and twists hold dressing and bite-size pieces of the mix-ins.
From the table
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Published October 29, 2026.