This is a rotini pasta salad loaded with Genoa salami, fresh mozzarella, roasted cherry tomatoes, olives, pepperoncini, and red bell pepper, all tossed in a garlic-oregano red wine vinaigrette. It makes eight generous servings and holds up well at room temperature, which makes it genuinely useful for potlucks, meal prep, and packed lunches. The whole thing comes together in 40 minutes and gets better after a short rest.
Shopping notes
- Mozzarella ciliegine are small fresh mozzarella balls sold in water or brine, usually near the specialty cheese. If you can only find a larger fresh mozzarella log, just dice it into roughly ยฝ-inch pieces.
- Genoa salami is the mild, finely ground variety โ not hard salami or pepperoni. Either works in a pinch, but Genoa gives a softer texture that blends better with the other ingredients.
- Pepperoncini rings are sold jarred near the pickles and olives. Grab the sliced rings, not whole peppers, to skip the extra prep.
- Kalamata olives have more flavor than canned black ripe olives, though both are listed as options. If you use Kalamatas, taste the dressing before adding extra salt โ theyโre saltier.
- Flat-leaf parsley holds up better than curly in a dressed salad. Curly parsley turns a bit slimy after a day in the fridge.
Why this recipe works
Two things make this salad more than a pile of ingredients. First, roasting the cherry tomatoes concentrates their flavor and drives off excess moisture โ raw tomatoes would water down the dressing as they sit. Second, crisping the salami in a dry skillet renders some of the fat and firms the edges, so it stays distinct in the bowl instead of going soft and greasy. The dressing uses Dijon mustard as an emulsifier, which is what keeps the olive oil and red wine vinegar from separating and pooling at the bottom of the bowl โ your pasta actually stays coated.
If something goes sideways
- The salad tastes flat after chilling: Cold mutes salt and acid. Taste it straight from the fridge and add a small splash of red wine vinegar and a pinch of salt before serving. This almost always fixes it.
- The pasta clumped together while cooling: A brief toss with a teaspoon of olive oil right after draining prevents this. Spreading it on the baking sheet (as the recipe directs) also helps โ donโt skip that step.
- The mozzarella is rubbery or chewy: Fresh ciliegine should be soft. If yours are firm, they may have been stored too cold. Let them sit at room temperature for 15 minutes before adding them to the bowl.
- The dressing is too sharp: Add the sugar gradually and taste as you go. If itโs already mixed and still too acidic, whisk in a small extra drizzle of olive oil rather than more sugar.
- The salad looks dry after sitting overnight: The pasta absorbs dressing as it rests. Keep a small amount of dressing back when you first toss the salad, then add it just before serving.
Keeping it fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb dressing over time, so reserve a few tablespoons of vinaigrette separately and stir it in when youโre ready to serve โ dress it at the table if youโre bringing this to a gathering, because a pre-dressed salad that sits out for two hours goes limp fast. The mozzarella is the most time-sensitive component; after day two it starts to break down and turn grainy. If youโre prepping ahead, consider stirring it in on the day you plan to serve. Everything else โ the roasted tomatoes, crisped salami, olives, and pepperoncini โ holds up well for the full three days.
Classic Italian Pasta Salad with Salami & Mozzarella
Equipment
- Large pot
- Colander
- Rimmed baking sheet
- Skillet
- Large mixing bowl
- Small bowl or measuring jug
- Whisk
- Chef's Knife
- Cutting board
- Tongs or salad spoons
- Paper towels
Ingredients
For the Roasted Tomatoes:
- 2 cups cherry tomatoes, halved about 1 pint
- 1 tbsp extra-virgin olive oil
- ยผ tsp kosher salt
- โ tsp freshly ground black pepper
For the Pasta & Mix-ins:
- 12 oz rotini pasta, dry or fusilli
- 1 tbsp kosher salt for the pasta water
- 6 oz Genoa salami, cut into 1/4-inch batons
- 1 tsp extra-virgin olive oil for crisping salami, optional
- ยฝ cup red onion, thinly sliced
- 1 cup red bell pepper, diced 1/2-inch dice
- ยพ cup black olives, pitted and halved such as Kalamata or black ripe olives
- ยฝ cup pepperoncini rings, drained
- 8 oz mozzarella ciliegine, halved or diced fresh mozzarella
- ยผ cup fresh flat-leaf parsley, chopped
- ยผ cup fresh basil leaves, torn
For the Dressing:
- โ cup red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, finely minced
- 1 ยฝ tsp dried oregano
- 1 tsp dried basil
- ยฝ tsp granulated sugar balances acidity
- 1 tsp kosher salt to taste
- ยฝ tsp freshly ground black pepper
- ยผ tsp crushed red pepper flakes optional heat
- ยฝ cup extra-virgin olive oil best quality
For Garnish:
- ยผ cup grated Parmesan cheese for serving
- 1 tsp lemon zest finely grated
Instructions
- Roast the Tomatoes: Preheat oven to 400ยฐF (200ยฐC). Toss cherry tomatoes with olive oil, salt, and pepper on a rimmed baking sheet. Roast 12 minutes until skins blister and edges wrinkle. Cool for 5 minutes.
- Cook the Pasta: Bring 4 quarts of salted water to a boil. Cook rotini until al dente, about 9โ11 minutes. Drain, rinse briefly under cool water, and spread on the baking sheet to dry.
- Crisp the Salami: Heat a skillet over medium heat for 2 minutes. Add salami and olive oil; sautรฉ until edges frizzle and render slightly, about 3โ4 minutes. Drain on paper towels.
- Make the Dressing: In a small bowl or measuring jug, whisk together vinegar, Dijon, garlic, oregano, basil, sugar, salt, pepper, and red pepper flakes. Slowly stream in olive oil until emulsified.
- Combine: In a large mixing bowl, add pasta, roasted tomatoes (with juices), onion, bell pepper, olives, pepperoncini, salami, and mozzarella.
- Dress and Rest: Pour two-thirds of the dressing over the salad and toss to coat. Let stand 5 minutes to absorb flavours.
- Herb and Adjust: Fold in parsley, basil, and lemon zest. Add more dressing if needed; season to taste.
- Chill: Cover and refrigerate 20 minutes to let flavours meld. Toss before serving.
- Finish and Serve: Sprinkle with Parmesan and toss gently. Serve cool or at room temperature. Refresh with olive oil and vinegar if held longer.
Notes
Chef's Tips:ย
- Pasta Shape: Ridged, corkscrew shapes like rotini or fusilli trap dressing and bits of salami and herbs.
- Season the Water: Salting the boil (about 1 tbsp per 4 quarts) is your best chance to season pasta from within.
- Cool, don't Chill: A quick rinse plus a brief air-dry prevents waterlogging and keeps the salad glossy, not soggy.
- Balance the Dressing: If your tomatoes are very sweet, increase vinegar by 1 tsp; if overly tangy, add a pinch more sugar.
- Make-Ahead: Toss with 3/4 of the dressing before chilling up to 24 hours; reserve the rest to refresh right before serving.
- Substitutions: Swap pepperoncini with giardiniera, or use provolone cubes in place of mozzarella for a sharper bite.
- Storage: Refrigerate in an airtight container for up to 3 days. Stir and adjust seasoning before serving.
Nutrition
Your questions, answered
Can I make this pasta salad the night before?
Yes, and it actually tastes better after a few hours in the fridge. Hold back a few tablespoons of dressing and stir them in right before serving, since the pasta absorbs liquid as it sits.
Do I have to crisp the salami, or can I just add it raw?
You can skip the crisping step and add the salami straight to the bowl. Crisping it gives you firmer, slightly chewy pieces with more concentrated flavor, but the salad is still good without that step.
What pasta shape works best if I canโt find rotini or fusilli?
Any short pasta with ridges or curves will work โ cavatappi, farfalle, or penne rigate are all good options. Avoid smooth shapes like ziti; the dressing slides right off.
Is this salad served cold or at room temperature?
Room temperature is better. Pulling it out of the fridge 20 minutes before serving lets the olive oil loosen up and makes the flavors more pronounced.
Can I leave out the pepperoncini if I donโt like heat?
Pepperoncini are mild โ closer to tangy than spicy โ so they add more brine than heat. If you skip them, add a small splash of the jar liquid to the dressing to compensate for that acidity.
How do I keep the red onion from tasting too sharp?
Soak the sliced onion in cold water for 10 minutes, then drain and pat dry before adding it to the salad. This pulls out the harsh sulfur compounds without losing the onion flavor.