This Is One of the Most Popular Pasta Salads (Print Version)
A colorful make-ahead pasta salad with rotini, crisp vegetables, salami, cheese, basil, and a tangy homemade Italian dressing.
# Ingredients:
For the pasta salad
01 -
1 lb (450 g) rotini pasta
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 1/2 cups cherry tomatoes, halved
04 -
1 English cucumber, quartered lengthwise and sliced
05 -
1 red bell pepper, diced
06 -
1/2 small red onion, finely diced
07 -
1/2 cup (70 g) sliced black olives or kalamata olives
08 -
1/2 cup (70 g) sliced pepperoncini, drained
09 -
8 oz (225 g) Gouda cheese, cut into small cubes
10 -
6 oz (170 g) salami, cut into bite-size pieces
11 -
1/3 cup chopped fresh basil
For the Italian dressing
12 -
1/2 cup (120 ml) extra virgin olive oil
13 -
1/4 cup (60 ml) red wine vinegar
14 -
2 tablespoons fresh lemon juice
15 -
2 teaspoons Dijon mustard
16 -
2 cloves garlic, finely minced
17 -
1 teaspoon Italian seasoning
18 -
1/2 teaspoon dried oregano
19 -
1 teaspoon honey
20 -
1/2 teaspoon kosher salt, plus more to taste
21 -
1/4 teaspoon black pepper
22 -
1/4 teaspoon red pepper flakes, optional
23 -
1/4 cup (25 g) finely grated Parmesan cheese
# Instructions:
01 -
Bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Cook the rotini until tender but not mushy, about 9-11 minutes or according to the package timing.
02 -
Drain the pasta and rinse under cold running water until completely cool. Shake the colander well and let the pasta drain for a few minutes.
03 -
In a medium bowl, whisk the red wine vinegar, lemon juice, Dijon, garlic, Italian seasoning, oregano, honey, salt, pepper, red pepper flakes, and Parmesan. Slowly whisk in the olive oil until glossy and lightly thickened.
04 -
Add the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, pepperoncini, Gouda, salami, and basil to a large bowl.
05 -
Pour over about three-quarters of the dressing and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight.
06 -
Toss again with the remaining dressing right before serving. Taste and adjust with more salt, pepper, lemon juice, or a splash of pepperoncini brine if needed.
# Notes:
01 -
Allow at least 1 hour of chilling time for the best flavor.
02 -
Save a little dressing for the final toss because pasta absorbs dressing as it sits.
03 -
Best served cold or cool, not warm.