The BEST Rotini Pasta Salad Recipe


– 12 oz. tri-color rotini pasta – 1 c. hard salami – 1 pint, grape tomatoes – 1 (3.8 oz.) can, black olives – 1 lrg. green bell pepper, chopped – 1/2 c. red onion, chopped – 1 (8 oz.) container, fresh mozzarella pearls – 1/2 c. grated Parmesan cheese – 1/2 c. finely chopped parsley – 1/4 c. finely chopped basil leaves

Step 1: Mix the Dressing

Start by mixing the dressing: In a small bowl whisk together the EVOO, vinegar, lemon juice, garlic, garlic powder, oregano, basil, red pepper flakes, garlic salt and ground pepper. Set the dressing aside.

Step 2: Cook & cool the pasta

Fill a large stock pot or Dutch oven with water 2/3 full and cook the rotini pasta only to al dente. (see package for ad dente cook time) Immediately remove from heat, drain and rinse with cold water to stop cooking. Pour pasta onto a sheet pan and refrigerate to cool.

Step 3: Chop remaining ingredients

While pasta is cooling, chop the ingredients: salami, tomatoes, peppers, onion, parsley and basil. Drain the olives and mozzarella, and grate the Parmesan if you're using a larger wedge. Add these ingredients to a large mixing bowl.

Step 4: Toss salad with dressing

To the mixing bowl, add in the cooled pasta to the rest of the ingredients and pour the dressing over the top. Toss the pasta, vegetables, meat and cheese together to coat well.

Step 5: Chill or serve right away

Salad can be served right away or chilled until serving time.

Love pasta salad? Check out our other pasta salad recipes here:

Italian Tortellini Salad

Bacon Ranch Pasta Salad