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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.

Italian Pasta Salad

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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 8 people

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

Instructions
 

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