Italian Pasta Salad with Salami and Mozzarella
A cold, vinaigrette-dressed pasta salad built for the same table as the ribs and the coleslaw, not the hot pasta shelf.
- Serves
- 8
- Prep
- 20 min
- Cook
- 10 min
- Written
Method
-
Cook the pasta in well-salted boiling water until al dente.
-
Drain and rinse under cold water until the pasta is fully cooled, then shake off the excess water.
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Whisk the olive oil, red wine vinegar, oregano, and garlic together in a large bowl.
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Add the pasta while still a little damp and toss to coat, so the dressing soaks in rather than sitting on top.
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Fold in the mozzarella, salami, tomatoes, olives, pepperoncini, and red onion.
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Season with salt and pepper, cover, and refrigerate at least 1 hour for the flavors to come together.
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Finish with grated Parmesan and torn basil just before serving.
Notes
Dress the pasta while it’s still a little wet from rinsing, not bone dry — a dry noodle just sheds the vinaigrette instead of holding it, and you end up with oil pooled at the bottom of the bowl by the time it hits the table.
This one gets better after a few hours in the fridge, so it’s a genuine make-ahead — dress it the morning of, or even the night before, and add the basil right before serving so it doesn’t wilt. Swap the salami for chickpeas if you want it meat-free.