Ingredients
For the Salad:
- 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
For the Dressing:
- 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
1. Cook the Pasta
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water to cool.
2. Mix the Salad
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, mozzarella, Parmesan, and salami (if using).
3. Make the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and black pepper.
4. Combine and Chill
- Pour the dressing over the pasta salad and toss until evenly coated.
- Garnish with fresh basil and chill in the fridge for at least 30 minutes before serving.
Notes
- Make it vegetarian: Skip the salami or replace it with chickpeas for extra protein.
- Extra crunch: Add toasted pine nuts or sunflower seeds.
- Gluten-free option: Use gluten-free pasta.
- Make ahead: This salad tastes even better after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
