Italian Pasta Salad

June 3, 2018

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Italian Pasta Salad

  • Author: Kelsey Nixon
  • Total Time: 20 minutes
  • Yield: 6-8 servings 1x


My go-to pasta salad for potlucks and picnics.


  • 1 lb. rotini pasta
  • 1 cup Italian dry salami, diced
  • 1 cup pepperoncini, diced
  • 2 cups cherry tomatoes, halved
  • ¾ cup sliced black olives, drained
  • 8 oz. mozzarella balls (fresh), halved
  • ¾ cup shredded parmesan cheese
  • ¼ cup fresh parsley, minced

Italian Vinaigrette

  • ⅓ cup red wine vinegar
  •  cup pepperoncini juice
  • 2 teaspoons whole grain mustard
  • 2 cloves garlic, grated or minced
  • ⅔ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


  1. Cook pasta according to package directions. Allow to cool slightly and toss everything together.
  2. For the dressing: In a large bowl, combine the red wine vinegar, pepperoncini juice, mustard, and garlic. Whisk in olive oil and season with salt and pepper to taste.
  3. Keep salad in the fridge for 2-3 days. If you can, make a few hours in advance to allow the flavors to marry with one another.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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