📝 About This Recipe
This vibrant pasta salad is a celebration of Mediterranean flavors, featuring corkscrew rotini that perfectly captures a robust, herb-infused red wine vinaigrette. Bursting with salty Genoa salami, creamy fresh mozzarella pearls, and a rainbow of crisp vegetables, it offers a delightful contrast of textures in every bite. Whether you're hosting a backyard barbecue or preparing a gourmet weekday lunch, this dish is the ultimate crowd-pleaser that only gets better as the flavors meld together.
🥗 Ingredients
The Pasta Base
- 16 ounces Tri-color Rotini pasta (one standard box)
- 2 tablespoons Kosher salt (for the pasta water)
The Signature Vinaigrette
- 3/4 cup Extra virgin olive oil (use high-quality cold-pressed oil)
- 1/4 cup Red wine vinegar (adds essential bright acidity)
- 2 cloves Garlic (finely minced or pressed)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Honey (to balance the acidity)
- 1/2 teaspoon Dijon mustard (helps emulsify the dressing)
The Salad Mix-ins
- 6 ounces Genoa Salami (cubed or sliced into ribbons)
- 8 ounces Fresh Mozzarella pearls (drained)
- 1 cup Grape tomatoes (halved lengthwise)
- 1 cup English cucumber (quartered and sliced)
- 1/2 cup Black olives (sliced)
- 1/3 cup Red onion (finely diced)
- 1/2 cup Green bell pepper (chopped into bite-sized pieces)
- 1/4 cup Parmesan cheese (freshly grated)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt; it should taste like the sea to properly season the pasta from within.
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2
Add the rotini pasta to the boiling water. Cook for approximately 8-10 minutes, or until just 'al dente'—firm to the bite. Do not overcook, as the pasta will soften further once it absorbs the dressing.
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3
While the pasta cooks, prepare the vinaigrette. In a medium glass jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, honey, Dijon mustard, and a pinch of salt and pepper until fully emulsified.
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4
Once the pasta is done, drain it in a colander and rinse immediately with cold water. This stops the cooking process and removes excess starch, preventing the pasta from sticking together.
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5
Transfer the cooled pasta to a very large mixing bowl. Drizzle about 1/4 of the dressing over the pasta and toss gently; this prevents sticking and starts the flavor absorption.
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6
Prepare your vegetables: halve the tomatoes, slice the cucumbers, dice the red onion, and chop the green pepper. Ensure they are uniform in size for the best mouthfeel.
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7
Add the salami, mozzarella pearls, tomatoes, cucumber, olives, red onion, and bell pepper to the bowl with the pasta.
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8
Pour the remaining vinaigrette over the salad. Use a large spatula to fold the ingredients together until everything is evenly coated in the herb dressing.
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9
Add the grated Parmesan cheese and fresh parsley. Toss once more to distribute the cheese and herbs.
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10
Taste and adjust seasoning. You may want an extra squeeze of lemon or a crack of black pepper at this stage.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This 'marinating' time is crucial for the flavors to develop.
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12
Give the salad a final toss just before serving to redistribute any dressing that may have settled at the bottom.
💡 Chef's Tips
Always cook your pasta in heavily salted water; it’s your only chance to season the noodle itself. Rinsing the pasta with cold water is a 'pro-chef' move for cold salads to ensure the texture stays bouncy and not mushy. If making a day in advance, reserve half the dressing and add it just before serving, as the pasta will soak up the liquid overnight. For a vegetarian version, swap the salami for chickpeas or marinated artichoke hearts. Use a high-quality red wine vinegar; the cheaper versions can be overly harsh and mask the delicate herbs.
🍽️ Serving Suggestions
Pair with grilled lemon herb chicken skewers for a complete summer meal. Serve alongside a crisp, chilled Pinot Grigio or a light Rosé. Accompany with toasted garlic bread or focaccia to soak up the extra vinaigrette. Pack into individual mason jars for the perfect, leak-proof picnic or office lunch. Serve as a refreshing side dish to heavy BBQ favorites like smoked brisket or ribs.