Ingredients
1 lb short pasta (rotini, fusilli, farfalle, or penne)
1 pint cherry or grape tomatoes, halved
1 red or yellow bell pepper, diced
1/2 red onion, thinly sliced
1 cucumber, chopped
1/2 cup black or Kalamata olives, sliced
1 cup cubed mozzarella or provolone cheese
1/2 cup sliced salami or pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or basil
Optional: pepperoncini, artichoke hearts, chickpeas
For the vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1–2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package instructions. Drain and rinse under cold water. Set aside to cool completely.
2. While pasta cooks, prepare the vinaigrette by combining olive oil, vinegar, mustard, garlic, oregano, salt, and pepper in a jar. Shake vigorously or whisk until emulsified.
3. Chop all vegetables, cheeses, and meats into bite-sized pieces. Slice olives and any other optional add-ins.
4. In a large bowl, combine cooked pasta, vegetables, cheese, meats, olives, and herbs. Pour in about 2/3 of the vinaigrette and toss gently to coat.
5. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours, to allow flavors to meld.
6. Before serving, toss the salad again and add the remaining vinaigrette. Taste and adjust seasoning with more salt, pepper, or Parmesan if desired.
Notes
For best results, prepare the salad a few hours ahead or even the day before. Hold back some dressing to refresh the salad before serving. Add tender herbs like basil just before serving to keep them fresh. This recipe is endlessly customizable—swap meats for chickpeas to make it vegetarian, or try feta or shaved Parmesan for a new twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg