This vibrant Italian pasta salad has become my signature potluck dish, always disappearing first with guests asking for the recipe before they leave. The secret lies in a truly exceptional homemade Italian dressing that transforms simple ingredients into something extraordinary. 

Ingredients

Pasta Salad

• 16 oz rotini pasta

• 10 oz Genoa salami, chopped into ¼ inch pieces

• 1 cup English cucumber, quartered and sliced

• 2 cups grape tomatoes, halved

• 1½ cups bell peppers, diced (use two different colors)

• ½ cup red onion, chopped

• 8 oz black olives, drained and sliced

• 8 oz fresh mozzarella pearls

• ½ cup Parmesan cheese, shredded

• ½ cup fresh parsley, chopped

Dressing

• 1¼ cups olive oil

• 3 tbsp lemon juice, freshly squeezed

• 1½ tbsp Italian seasoning

• 2 tsp sugar

• 3 tbsp red wine vinegar

• 2 tsp garlic, minced

• 1 tsp Dijon mustard

• ½ tsp salt

• ½ tsp black pepper

Directions

1. Cook the Pasta: In a large pot, cook pasta according to the package directions for al dente. Drain in a large colander and rinse with cold water to cool the pasta. Set aside.

2. Prepare the Dressing: In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, sugar, red wine vinegar, garlic, Dijon mustard, salt, and black pepper until well combined. Set aside.

3. Combine Ingredients: Add cooked pasta, salami, cucumber, grape tomatoes, bell peppers, red onion, black olives, mozzarella pearls, Parmesan cheese, and parsley to a large bowl. Pour dressing over the top and mix until well combined.

4. Chill and Serve: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve cold and enjoy.

Nutritional Information (per serving)

• Calories: Approximately 320 kcal

• Protein: 14g

• Carbohydrates: 22g

• Fat: 22g

• Fiber: 3g

• Sodium: 600mg