Italian Pasta Salad Recipe
Hosting a party or need a fast dinner? This Italian Pasta Salad Recipe is your go-to solution for fresh, vibrant flavors. Discover it now!
Ingredients
- 16 oz pasta rotini, fusilli, farfalle, or any short pasta
- 4 oz quality Italian salami cubed
- 1 medium cucumber peeled and diced
- ½ red onion finely diced
- 1 cup fresh spinach roughly chopped
- 8 oz fresh mozzarella pearls ciliegine
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 1 cup Italian dressing homemade or high-quality store-bought
- ½ cup freshly grated Parmesan cheese
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. Add pasta and cook according to package directions until al dente, usually 8-10 minutes. Test a piece before draining – it should have slight resistance when bitten.
- While pasta cooks, prepare your fresh ingredients: peel and dice cucumber into bite-sized pieces, finely dice red onion (tip: soak diced onion in ice water for 5 minutes to reduce sharpness), and roughly chop fresh spinach into manageable pieces.
- Once pasta reaches al dente perfection, drain thoroughly in a colander and rinse immediately under cold running water. Toss gently while rinsing to cool pasta completely and remove excess starch. Allow pasta to drain for at least 5 minutes, shaking the colander occasionally to release trapped water.
- In a spacious mixing bowl, combine cooled pasta, cubed salami, diced cucumber, red onion, chopped spinach, mozzarella pearls, and sun-dried tomatoes.
- Pour Italian dressing over the ingredients and sprinkle with freshly grated Parmesan cheese. Add salt and pepper.
- Using large serving utensils or clean hands, gently fold all ingredients until everything is evenly coated with dressing. Be careful not to break the pasta or crush the mozzarella balls.
- Taste and adjust seasoning as needed, adding more salt, pepper, or a splash of extra dressing if desired.
- For best flavor development, cover and refrigerate for at least 30 minutes before serving, though it can be enjoyed immediately if you're short on time.
- Before serving, give the salad a quick toss to redistribute the dressing that may have settled at the bottom of the bowl.
Notes
I've been making this Italian pasta salad for over a decade now, and it's truly my secret weapon for busy weeks! The combination of tender pasta with those creamy little mozzarella pearls and intense sun-dried tomatoes creates such beautiful harmony in every bite.
My family particularly loves this dish during the summer months when no one wants to stand over a hot stove for long. I'll often make a double batch on Sunday evening – we'll enjoy it as a side with grilled chicken that night, then I'll portion the rest into containers for quick lunches throughout the week.
One little trick I've discovered: if you're making this ahead for meal prep, reserve about ¼ cup of the dressing and add it just before eating. The pasta tends to soak up dressing as it sits, and this little splash refreshes everything perfectly!