The Only Basic Pasta Salad Recipe You'll Ever Need

6–8 servings

A chilled Italian pasta salad with vinaigrette, vegetables, cured meats, olives, and fresh mozzarella.

prepBring a large pot of salted water to a boil
60 ml red wine vinegar (for onion mixture)	Whisk dressing, toss onion with half	Drain pasta, toss with onion mixture, cool	Add vegetables, proteins, remaining dressing & toss	Fold in mozzarella, serve with parsley
30 ml olive oil (for onion mixture)
1 tbsp. Dijon mustard (for onion mixture)
1/2 tsp. sugar (for onion mixture)
1/4 red onion, thinly sliced
1 lb. / 450 g rotini pasta	Cook pasta according to package directions
1 orange bell pepper, sliced
1 pt. / 475 ml grape tomatoes, halved
180 ml chopped marinated artichokes
80 ml pitted kalamata olives, chopped
4 oz. / 115 g cured salami, such as Soppressata, chopped
2 tbsp. chopped fresh flat-leaf parsley, plus more for serving
1 tbsp. chopped fresh oregano
2 tbsp. chopped capers
60 ml red wine vinegar (remaining dressing)
30 ml olive oil (remaining dressing)
1 tbsp. Dijon mustard (remaining dressing)
1/2 tsp. sugar (remaining dressing)
14 oz. / 400 g fresh mozzarella, torn

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