Description
A vibrant and flavorful Italian Pasta Salad featuring spiral pasta, spicy salami, baby bocconcini, fresh vegetables, and olives, all tossed in a homemade zesty Italian dressing made with olive oil, vinegar, parmesan cheese, and herbs. Perfect for a refreshing meal or side dish served at room temperature.
Ingredients
Scale
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar (red preferred)
- 1 1/2 tbsp freshly grated parmesan cheese
- 1 tbsp sugar
- 1 large garlic clove, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried parsley
- 1/2 tsp dried chilli flakes (red pepper flakes) (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad
- 300g/10oz spiral pasta or pasta of choice
- 180g/6oz thick sliced spicy salami, cut into 2.5cm/1″ batons
- 200g/7oz baby bocconcini, halved
- 1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
- 250g/8oz whole olives (Sicilian and pitted black recommended)
- 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
- 1 cup tightly packed fresh basil leaves
Instructions
- Make the Dressing: Place all dressing ingredients—olive oil, vinegar, parmesan cheese, sugar, minced garlic, dried basil, oregano, parsley, chilli flakes, salt, and black pepper—into a jar. Shake well until fully combined and emulsified to create a smooth Italian dressing.
- Cook the Pasta: Cook the spiral pasta according to the package directions but reduce the cooking time by 1 minute to keep it al dente. Drain the pasta in a colander and rinse thoroughly under cold water to halt the cooking process. Shake off all excess water before transferring it to a large mixing bowl.
- Combine the Salad Ingredients: Add the thick sliced spicy salami batons, halved baby bocconcini, red bell pepper strips, whole olives, halved cherry tomatoes, and fresh basil leaves directly into the bowl with the pasta. Drizzle the previously made homemade Italian dressing over the top and toss everything gently until well coated and evenly mixed.
- Serve the Salad: Serve the pasta salad immediately at room temperature for the best flavor and texture.
- Make Ahead Tip: Before draining the pasta, scoop out 1 mug (about 240ml) of the pasta cooking water. Add 3 tablespoons of this water to the dressing jar, shake well, and toss with the pasta salad. Reserve 3 tablespoons of this dressing mixture to freshen up the salad on the following days.
- Freshen Up on Day 2+: To revive the salad after refrigeration, bring it to room temperature or gently microwave it briefly to warm. Toss the pasta salad with the reserved dressing from the previous step to restore moisture and flavor. Serve immediately.
Notes
- Note 1: Freshly grated parmesan cheese adds a nutty depth to the dressing that pre-grated cannot fully replicate.
- Note 2: Baby bocconcini lends a creamy, mild cheese flavor that complements the tangy dressing and spicy salami.
- Note 3: Using a mix of Sicilian olives and pitted black olives adds varied texture and rich briny flavors.
- Note 4: Reserving pasta cooking water and adding it to the dressing helps soften the salad and enhance flavors on subsequent days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian pasta salad, homemade Italian dressing, spiral pasta salad, salami pasta salad, bocconcini, summer salad, easy pasta salad
