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 | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.