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An extreme close-up overhead shot of the Zesty Italian Pasta Salad, highlighting the texture of the rotini pasta coated in homemade Italian dressing.

Zesty Italian Pasta Salad (The Only Recipe You'll Ever Need)

This Zesty Italian Pasta Salad is a crowd-pleasing dish packed with rotini, salami, mozzarella, and crisp veggies in a bold homemade Italian dressing. Perfect as a vibrant, flavorful, and easy make-ahead side for any potluck, picnic, or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 1 lb Rotini Pasta or other short pasta
  • 1 pint Cherry Tomatoes halved
  • 1 cup English Cucumber diced
  • 1/2 cup Red Onion thinly sliced
  • 1 can (6 oz) Black Olives drained and halved
  • 8 oz Mini Mozzarella Balls (Ciliegine) halved
  • 6 oz Genoa Salami sliced into ribbons
  • 1/2 cup Pepperoncini Peppers sliced
For the Zesty Italian Dressing
  • 3/4 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey
  • 2 cloves Garlic minced
  • 2 tsp Dried Italian Seasoning
  • 1/2 tsp Salt to taste
  • 1/4 tsp Black Pepper to taste

Equipment

  • 1 Large Pot
  • 1 Large Mixing Bowl
  • 1 Whisk

Instructions
 

  1. Cook the pasta in a large pot of salted boiling water according to package directions for al dente. Drain and rinse with cold water to cool completely.
  2. While the pasta cooks, prepare the dressing. In a medium bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, and Italian seasoning. Season with salt and pepper to taste.
  3. In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, sliced red onion, black olives, mozzarella balls, salami, and sliced pepperoncini.
  4. Pour about two-thirds of the dressing over the salad and toss gently to combine everything evenly.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, add the remaining dressing and toss again. Garnish with fresh parsley if desired.

Notes

Make-Ahead Tip: This salad can be made up to 24 hours in advance. Keep the reserved dressing separate and add it just before serving to refresh the salad.
Storage: Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days.
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