Italian Pasta Salad

A chilled potluck salad of rotini, salami, mozzarella, crisp vegetables, and olives tossed with a tangy red wine herb vinaigrette.

Prep: 20 min · Cook: 10 min · Yield: 8 · Method: Stovetop

Ingredients

• 12 ounces rotini
• 6 ounces salami
• 8 ounces fresh mozzarella
• 2 cups cherry tomatoes
• 1 medium english cucumber
• 1 cup pitted black olives
• 0.25 cup red onion
• 0.333 cup red wine vinegar
• 0.667 cup extra-virgin olive oil
• 2 teaspoons dried italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain, rinse briefly under cold water, and drain well. (about 10 min)
2. While the pasta cooks, halve the tomatoes, quarter and slice the cucumber, thinly slice the red onion, cut the salami into bite-size pieces, halve the olives, and cut the mozzarella into 1/2-inch pieces. (about 10 min)
3. Whisk the red wine vinegar, olive oil, Italian seasoning, salt, and black pepper in a small bowl until combined. (about 2 min)
4. Add the cooled pasta, salami, mozzarella, tomatoes, cucumber, olives, and red onion to a large bowl. Pour over the vinaigrette and toss until evenly coated. (about 3 min)
5. Cover and refrigerate for at least 30 minutes so the flavors can meld. Toss again before serving and adjust seasoning to taste. (about 30 min) — Refrigerate at 40°F or below