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An Italian Pasta Salad with rotini, cherry tomatoes, mozzarella, salami, and fresh basil in a white dish sits on a table. In the background, there is a cookbook titled Make it! by Melissa Kauper.
Melissa Jo

Italian Pasta Salad

5 from 1 vote
Italian Pasta Salad is topped with deli Salami, marinated mozzarella balls, a handful of basil, and a pint of grape tomatoes. All tossed with my family homemade creamy Italian dressing.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 8 people
Course: Salad
Cuisine: Italian

Ingredients
  

  • 1 lb radiator pasta
  • 1/4 lb genoa salami diced
  • 12 oz marinated mozzarella balls sliced in half
  • 1 dry pint grape tomatoes sliced into thirds
  • 3 marinated roman artichoke hearts chopped
  • Handful of basil chopped
  • Dressing:
  • 1/2 cup olive oil
  • 1 tsp sugar
  • 4 tbsp mayo
  • 4 tbsp red wine vinegar
  • 4 tbsp grated pecorino romano
  • 1 garlic clove smashed & minced
  • Salt & pepper to taste

Method
 

  1. To a large bowl add Genoa salami, tomatoes, artichoke hearts, and mozzarella.
  2. Boil pasta until al dente and once its done rinse the pasta with cold water.
  3. Then pour the pasta into the bowl and top with fresh basil.
  4. Make the dressing by combining olive oil, mayo, red wine vinegar, minced garlic, grated pecorino romano, sugar, salt & pepper.
  5. Pour the dressing over the pasta salad and toss everything together.
  6. Let that chill for at least an hour before serving. Enjoy!

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