What is the best type of pasta for a cold summer pasta salad?

Textured shapes like rotini, fusilli, and penne are the absolute best choices. Their deep ridges beautifully hold the tangy vinaigrette securely.

Can I make this refreshing pasta salad the night before a party?

Yes, preparing this dish ahead of time is highly recommended. It gives the noodles adequate time to absorb the rich flavors, improving the taste significantly.

Should you rinse the cooked pasta in cold water before adding pasta salad dressing?

Yes, you should definitely rinse the hot noodles briefly. This sudden chilling stops the cooking process so your noodles remain perfectly firm.

How do you keep make ahead pasta salad from drying out in the fridge?

Always store it in an airtight container to trap moisture. If it still dries out, simply toss it with a splash of olive oil right before serving.

How long does homemade pasta salad stay fresh in the refrigerator?

Thanks to the acidic vinaigrette, your homemade pasta salad will stay perfectly fresh and safe to eat for three to four days when stored properly.

Pasta Salad Easy Fresh Recipe for Every Occasion

Description

This easy pasta salad recipe is the ultimate refreshing dish for summer gatherings. Made with crisp vegetables, mozzarella, beef salami, and a zesty homemade vinaigrette, this cold pasta salad is quick to prepare, full of flavor, and perfect for meal prep, picnics, and barbecues.

Ingredients

Scale

12 oz rotini pasta or penne pasta
1 cup cherry tomatoes, halved
1 medium fresh green cucumber, diced
1 sweet red bell pepper, diced
1/2 cup pitted black olives, sliced
1 cup mozzarella cheese cubes
4 oz beef salami slices, cut into bite-sized strips
2 tablespoons fresh parsley leaves, finely chopped
2 tablespoons fresh basil leaves, finely chopped
1/3 cup extra virgin olive oil
3 tablespoons grape juice vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste

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Instructions

Bring a large pot of salted water to a boil to properly season the pasta.
Cook the rotini or penne according to package instructions until al dente.
Drain the pasta and rinse under cold water to stop cooking and keep it firm.
Let the pasta cool completely before mixing.
Chop cherry tomatoes, dice cucumber and bell pepper, slice olives, and finely chop parsley and basil.
Cut beef salami into small bite-sized strips.
Add cooled pasta, vegetables, mozzarella cubes, and salami into a large mixing bowl.
In a separate bowl, whisk olive oil, grape juice vinegar, oregano, garlic powder, salt, and pepper.
Pour the dressing over the pasta mixture and toss until evenly coated.
Cover and chill for at least 30 minutes to enhance flavor.
Toss again before serving and adjust seasoning if needed.

Notes

For best results, use rotini or penne to hold the dressing. Chill before serving to allow flavors to develop. Store in an airtight container in the refrigerator for up to 4 days. If the salad dries out, add a splash of olive oil and toss before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiled
Cuisine: Italian

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 4g
Sodium: 780mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 15g
Cholesterol: 35mg