Description
A vibrant and flavorful Italian Pasta Salad featuring spiral pasta tossed with spicy salami, baby bocconcini, olives, cherry tomatoes, and fresh basil, all coated in a zesty homemade Italian dressing. Perfect for a light meal or a picnic side dish served at room temperature.
Ingredients
Scale
Dressing
- 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 chili flakes (optional)
- 3/4 tsp salt
- 1/2 tsp black pepper
Pasta Salad
- 300g/10oz spiral pasta (or other pasta of choice)
- 180g/6oz thick sliced salami, cut into 2.5cm/1″ batons (spicy 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 recommended)
- 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
- 1 cup tightly packed fresh basil leaves
Instructions
- Prepare the Dressing: Combine all dressing ingredients—olive oil, vinegar, grated parmesan, sugar, minced garlic, dried basil, oregano, parsley, chili flakes (if using), salt, and black pepper—in a jar. Secure the lid tightly and shake vigorously until well emulsified and combined.
- Cook the Pasta: Boil the spiral pasta according to the package instructions, reducing the cooking time by one minute to keep it al dente. Drain the pasta in a colander and immediately rinse under cold water to halt further cooking. Shake off the excess water thoroughly.
- Assemble the Pasta Salad: Transfer the cooled pasta into a large mixing bowl. Add the salami batons, halved baby bocconcini, red bell pepper strips, whole olives, halved cherry tomatoes, and fresh basil leaves. Drizzle the freshly made Italian dressing over the ingredients and toss gently until everything is evenly coated. The salad is best served at room temperature.
- Make Ahead Tip: Just before draining the cooked pasta, reserve a mug of pasta cooking water. Add 3 tablespoons of this water to the dressing jar and shake well to loosen and refresh the dressing. This adjustment helps keep the salad moist when serving later.
- Freshen Up Pasta Salad on Subsequent Days: Bring the pasta salad to room temperature or briefly microwave it to gently warm. Toss the salad with the reserved dressing mixture made with the pasta water to rejuvenate flavors and moisture, then serve.
Notes
- Note 1: Freshly grated parmesan adds depth and authentic Italian flavor to the dressing.
- Note 2: Baby bocconcini provide a creamy texture and mild taste that complements the spiciness of salami.
- Note 3: Using a mix of Sicilian and black pitted olives delivers a balance of briny and rich olive flavors.
- Note 4: Reserving pasta water enhances the dressing’s consistency and helps keep the salad moist when served the next day or later.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian pasta salad, homemade Italian dressing, spiral pasta salad, salami pasta salad, bocconcini salad, easy pasta salad
