Classic Pasta Salad with Italian Dressing
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Learn more →Ingredients
8 servings
For the salad
- 1 lb rotini pasta
- 1 tbsp salt
- 4 oz salami, cut into quarters
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ⅓ cup pepperoncini, sliced
- ½ cup parmesan cheese, freshly grated
For the dressing
- ½ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp granulated sugar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
- 2
While the pasta cooks, make the dressing: combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until fully emulsified.
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