Ingredients
Rotini Pasta (8 ounces)
Cherry Tomatoes (1 cup)
Mozzarella Balls (1 cup)
Black Olives (1/2 cup)
Salami (1/2 cup)
Pepperoncini Peppers (1/2 cup)
Red Onion (1/2 cup)
Fresh Basil (1/4 cup)
Italian Seasoning (1/2 teaspoon)
Olive Oil (1/4 cup)
Red Wine Vinegar (2 tablespoons)
Salt (to taste)
Pepper (to taste)
Instructions
1-Cook the pasta: Boil rotini until al dente, then drain and rinse with cold water.
2-Prep the vegetables and mix-ins: Halve tomatoes, dice salami and onion, slice olives, and chop basil.
3-Make the vinaigrette: Whisk olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
4-Assemble the salad: In a large bowl, combine cooled pasta, tomatoes, mozzarella, salami, olives, pepperoncini, and onion.
5-Dress and toss: Pour vinaigrette over salad and toss gently to coat evenly.
6-Chill to meld flavors: Cover and refrigerate for at least 30 minutes.
7-Finish and serve: Fold in fresh basil, toss, and adjust seasoning before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Cook the pasta a day ahead and store it chilled to cut down on day-of prep time.
💡 Soak diced red onion in cold water for 10 minutes before adding to mellow its sharp bite while keeping the crunch.
💡 Add the fresh basil right before serving so it stays bright, green, and aromatic.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 328
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg