Italian Pasta Salad with Homemade Italian Dressing Recipe
This Italian Pasta Salad with Homemade Italian Dressing is a vibrant, flavorful dish perfect for a light lunch or side. Featuring al dente spiral pasta tossed with spicy salami, baby bocconcini, fresh basil, and a medley of colorful veggies, all coated in a zesty, homemade Italian dressing. It’s easy to make ahead and taste even better the next day when flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Homemade Italian Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar (red preferred)
- 1 1/2 tbsp freshly grated parmesan cheese
- 1 tbsp sugar (any kind)
- 1 large garlic clove, minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried parsley
- 1/2 tsp dried chilli flakes (red pepper flakes), optional
- 3/4 tsp salt
- 1/2 tsp black pepper
For the Pasta Salad
- 300g (10oz) spiral pasta or pasta of choice
- 180g (6oz) thick sliced salami, cut into 2.5cm (1″) batons, preferably spicy salami
- 200g (7oz) baby bocconcini, halved
- 1 red capsicum (bell pepper), cut into 3cm (1.2″) strips
- 250g (8oz) whole olives, such as Sicilian and pitted black olives
- 2 cups cherry tomatoes, halved (~1.5 Australian punnets)
- 1 cup tightly packed fresh basil leaves
Instructions
- Make the Dressing: Place the extra virgin olive oil, red or white wine vinegar, freshly grated parmesan cheese, sugar, minced garlic, dried basil, oregano, parsley, chilli flakes (if using), salt, and black pepper into a jar with a tight-fitting lid. Shake vigorously until all ingredients are thoroughly combined to create a flavorful, zesty Italian dressing.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package directions minus one minute to ensure it remains al dente. Once cooked, drain the pasta in a colander and rinse under cold water to halt the cooking process. Shake off any excess water and transfer the pasta to a large mixing bowl.
- Assemble the Salad: Add the thick sliced salami batons, halved baby bocconcini, red capsicum strips, whole olives, halved cherry tomatoes, and fresh basil leaves to the bowl with the pasta. Drizzle the prepared Italian dressing over the ingredients. Toss gently but thoroughly to coat everything evenly and enhance the flavors. Serve the salad at room temperature for best taste.
- Optional Make-Ahead Tip: Just before draining the cooked pasta, scoop out a mug of pasta cooking water. When preparing the dressing, add 3 tablespoons of this pasta water to the dressing and shake well. Use this dressing as directed above when tossing the salad, but reserve 3 tablespoons of this dressing mixture to freshen up the salad on subsequent days.
- Freshen Up the Salad: On Day 2 or later, bring the pasta salad to room temperature or briefly microwave it gently to warm it slightly (cold pasta can taste dry). Toss the salad with the reserved dressing made with pasta water to revive moisture and flavor, then serve immediately.
Notes
- Note 1: Freshly grated parmesan cheese in the dressing adds a subtle cheesy depth that balances the acidity and sweetness.
- Note 2: Baby bocconcini brings a creamy texture and mild flavor, complementing the spicy salami and vegetables.
- Note 3: Using a mix of Sicilian and black olives adds briny complexity to the salad; be sure to pit them beforehand.
- Note 4: The pro tip of reserving pasta water and using it to freshen the dressing the next day ensures the salad remains moist and flavorful even after refrigeration.
Keywords: Italian pasta salad, homemade Italian dressing, pasta salad with salami, bocconcini pasta salad, easy pasta salad recipe
