Cold Pasta Salad (Italian + Variations)
Cook the pasta a minute past al dente for cold pasta salad — it firms up as it chills, and you want it tender, not chewy. Toss with a splash of oil while still warm to keep the pieces from sticking. Dress generously with vinaigrette while the pasta is warm so it absorbs the flavor, then chill completely.
Side · Make-ahead, Vegetarian option • 25 min
Servings:8 servings
Ingredients
- 1 pound rotini or fusilli pasta
- For the vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the salad:
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup diced red bell pepper
- ½ cup sliced black olives
- ¼ cup finely diced red onion
- 4 oz salami, diced (optional)
- 8 oz fresh mozzarella pearls (or cubed mozzarella)
- ¼ cup fresh basil, torn
- ¼ cup grated Parmesan cheese
Steps
- Cook pasta in generously salted boiling water until just past al dente (about 1 minute longer than package directs). Drain and rinse briefly with cold water to stop cooking, then let drain thoroughly.
- Whisk together olive oil, red wine vinegar, Dijon, oregano, garlic, salt, and pepper for the vinaigrette.
- While pasta is still slightly warm, transfer to a large bowl and toss with half the vinaigrette. Let cool to room temperature, about 15 minutes.
- Add tomatoes, cucumber, bell pepper, olives, red onion, salami (if using), and mozzarella. Toss with remaining vinaigrette.
- Fold in fresh basil and Parmesan. Taste and adjust seasoning — cold foods often need more salt than you think. Chill for at least 30 minutes before serving (or up to overnight). Toss again before serving and add a fresh drizzle of olive oil if it looks dry.
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