Italian Pasta Salad Mozzarella

This crowd-pleasing Italian Pasta Salad is my summertime answer to potlucks and easy lunches all week long. It is absolutely packed with crunchy cucumbers and peppery salami plus creamy mozzarella pearls and a super tangy homemade Italian dressing that soaks into every spiral of pasta. Toss everything together in one big bowl and you have a dish that only gets better as it sits and the flavors mingle.

The first time I served this at a family barbecue it disappeared before anything else even hit the table. My husband always requests an extra container in his lunch for the next day since it keeps so well.

Ingredients

• Rotini pasta: Spiral shape clings to dressing and bits of toppings nicely Choose a good quality brand for best texture
• Cherry or grape tomatoes: Sweet and juicy Grab the ripest ones you can find for the most flavor
• English cucumber: Crisp and mild Pick a firm cucumber that feels heavy for its size
• Red onion: Adds a little sharpness Slice it thin so no bite is too strong
• Fresh mozzarella balls: Creamy and soft I love mozzarella pearls but bocconcini also work well
• Salami: Spicy and savory Choose a quality salami with good marbling for best taste
• Kalamata olives: Briny and bold Look for firm olives without mushy spots
• Pepperoncini: Bright and tangy Adds a signature Italian deli note Go for whole or pre-sliced whichever you prefer
• Fresh parsley and fresh basil: Add freshness and herbal flavor Use crisp leaves and chop just before using
• Italian salad dressing: Brings everything together Try making your own for the freshest taste or use your favorite bottled version

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of water to a full boil Sprinkle in a generous amount of salt Add rotini pasta and cook according to package directions until just al dente This takes about eight to ten minutes Drain thoroughly and run under cool water to stop the cooking and prevent sticking

Prep the Mix-Ins:

While the pasta cooks wash and chop your vegetables Slice tomatoes in halves or quarters depending on size Chop cucumber into bite-size pieces and thinly slice red onion Mozzarella balls can be left whole or halved for larger bites Cut salami into strips or rounds

Assemble the Salad:

In a very large mixing bowl combine the cooled pasta chopped vegetables mozzarella salami olives pepperoncini and fresh herbs Pour the Italian dressing evenly over everything Start with about half a cup and toss well so every ingredient is glistening Add extra dressing if needed for even coverage

Season and Taste:

Taste a bite and adjust salt and pepper as needed Some salami and olives are salty so be conservative at first Toss again after adding any more seasoning

Let It Marinate:

You can serve immediately for a brighter flavor or cover and refrigerate your pasta salad for several hours before serving Allowing it to chill gives all the flavors time to meld I like to save a little extra dressing to add just before serving because the pasta absorbs so much as it marinates

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One of my favorite parts is the salty brine of the pepperoncini mixed with creamy mozzarella I remember my cousin always picking out the olives when we were kids but now she eats them gladly

Storage Tips

Store your Italian pasta salad in an airtight container in the refrigerator It will stay fresh for up to four days If you notice the pasta soaked up too much dressing just stir in a splash more right before eating for a fresher taste

Ingredient Substitutions

If you do not have rotini any short pasta shape works such as bowties or penne Try swapping mozzarella for feta for more tang You can use turkey or vegetarian salami for a lighter or meatless option Kalamata olives can be swapped for green olives or left out altogether

Serving Suggestions

This salad pairs perfectly with grilled chicken garlic bread or as the star at a potluck I love packing it into mason jars for picnics or easy on-the-go lunches For more color garnish with a few fresh basil leaves on top right before serving

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Cultural and Historical Context

Italian pasta salad is a classic in American picnics and cookouts inspired by the vibrant antipasto platters of Italy By combining deli meats cheeses and pickled peppers with al dente pasta and fresh herbs we create a dish that celebrates the flavors of the Italian peninsula in every bite

Recipe FAQs

→ What pasta shape works best for this salad?

Rotini is ideal due to its spirals, which hold dressing and mix-ins well, but penne or farfalle also work nicely.

→ How long should you chill it before serving?

For optimal flavor, chill the tossed salad for at least one hour or overnight, letting the ingredients marinate fully.

→ Can I use other types of cheese?

Fresh mozzarella is traditional, but cubed provolone or feta offers a different, delicious twist to the pasta mix.

→ Is the dish suitable for meal prep?

Yes, it holds up well in the fridge for several days, making it a great option for lunches or picnics.

→ What can I use instead of salami?

Try pepperoni, turkey, or leave out the meat for a vegetarian version packed with extra vegetables.

→ Should the dressing be homemade or bottled?

A homemade Italian-style vinaigrette adds the freshest flavor, but a good-quality bottled dressing works for simplicity.