Nani's Favorite Italian Pasta Salad
A zesty and satisfying pasta salad packed with salami, fresh mozzarella, and a tangy homemade vinaigrette.
recipesbynani.comI have made so many pasta salads over the years, but this one is truly special. The secret is skipping the store bought dressing in favor of a zesty pepperoncini and red wine vinaigrette that soaks right into the pasta for incredible flavor in every bite.
This salad is perfect for potlucks because it actually tastes better after it sits in the fridge for a while. You can use your favorite pasta shape, but I love using a high protein variety to make it feel a bit more filling as a main dish.
🧺 Ingredients
- 16 ounces pasta of your choice
- 8 ounces salami, chopped
- 8 ounces fresh mozzarella balls
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced pepperoncini
- 1/2 cup pitted olives, sliced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup fresh basil, torn
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
👩🍳Instructions
- 1
Cook your pasta in salted boiling water according to the package directions, then drain it and rinse with cold water to stop the cooking.
- 2
In a small jar or bowl, whisk together the red wine vinegar, olive oil, dried oregano, salt, and pepper to make your dressing.
- 3
In a very large bowl, combine the cooked pasta, salami, mozzarella balls, tomatoes, pepperoncini, olives, roasted red peppers, and onion.
- 4
Pour the dressing over the salad and toss everything together until well coated.
- 5
Fold in the fresh basil leaves just before serving.
- 6
Let the salad sit in the refrigerator for at least one hour before eating so the flavors have a chance to mingle.
💡 Tips
You can store this salad in an airtight container in the fridge for up to three days. If it looks a little dry after being chilled, just add a tiny splash of olive oil or a squeeze of fresh lemon juice before you serve it.
Made this recipe? Let us know how it went.
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