Italian Pasta Salad with Homemade Italian Dressing Recipe
A vibrant and flavorful Italian Pasta Salad featuring spiral pasta, spicy salami, baby bocconcini, olives, cherry tomatoes, and fresh basil, all tossed in a homemade zesty Italian dressing. Perfect for gatherings or a refreshing meal, served at room temperature with a note on how to freshen it up for later servings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar (red preferred)
- 1 1/2 tbsp freshly grated parmesan cheese
- 1 tbsp sugar
- 1 large garlic clove, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried parsley
- 1/2 tsp dried chilli flakes (red pepper flakes) (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Ingredients
- 300g/10oz spiral pasta, or other pasta of choice
- 180g/6oz thick sliced salami, cut into 2.5cm/1″ batons (spicy salami recommended)
- 200g/7oz baby bocconcini, halved
- 1 red capsicum/bell pepper, cut into 3cm/2.2cm strips
- 250g/8oz whole olives (Sicilian and pitted black olives used)
- 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
- 1 cup (tightly packed) fresh basil leaves
Instructions
- Make the Dressing: Place all dressing ingredients – olive oil, vinegar, parmesan, sugar, minced garlic, dried basil, oregano, parsley, optional chilli flakes, salt, and black pepper – into a jar. Shake well until combined and emulsified.
- Cook the Pasta: Cook the spiral pasta according to the packet instructions but reduce the cooking time by one minute to keep it slightly firm. Drain the pasta in a colander, then rinse under cold water to halt further cooking. Shake off excess water thoroughly and transfer the drained pasta into a large mixing bowl.
- Combine Salad Ingredients: Add the thick-sliced salami batons, halved baby bocconcini, red bell pepper strips, whole olives, halved cherry tomatoes, and fresh basil leaves to the bowl with the pasta. Drizzle the previously made dressing over the ingredients and toss everything gently until well coated and mixed. Serve at room temperature.
- Make Ahead Pro Tip: Just before draining the pasta, scoop out a mug of the pasta cooking water. Stir 3 tablespoons of this starchy water into the dressing and shake well before using. Reserve another 3 tablespoons of this dressing mixture to freshen the salad on subsequent days.
- Freshen Up Pasta Salad: To serve leftovers, bring the pasta salad to room temperature or briefly microwave it to gently warm the pasta and avoid dryness. Toss the salad with the reserved dressing to refresh flavors before serving.
Notes
- Note 1: Freshly grated parmesan cheese adds a rich, savory depth to the dressing.
- Note 2: Baby bocconcini are small mozzarella balls; halving them helps distribute the cheese evenly throughout the salad.
- Note 3: Using a mix of Sicilian and pitted black olives adds a robust flavor and variety in texture.
- Note 4: The reserved pasta water helps the dressing cling better to the pasta and keeps the salad moist for days.
Keywords: Italian pasta salad, homemade Italian dressing, salami pasta salad, bocconcini salad, olive pasta salad, easy pasta salad
