The Scoop
This Italian Pasta Salad recipe is all about pasta pretending it’s fancy, salami showing up uninvited but welcome, and mozzarella doing the emotional support role.
Add crunchy peppers, juicy tomatoes, and suddenly you’ve got a bowl that tastes like you made plans in Positano, even if you’re just standing in your kitchen in socks.
Throw it in a bowl, toss it like you mean it, and suddenly you’re that person who “just whips up” something iconic for no reason.
Ingredients
- 1/2 pound pasta, uncooked
- 3 ounces salami
- 1 1/2 cups grape tomatoes, halved
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/4 cup red onion, chopped
- 1/2 cup kalamata black olives, halved
- 4 ounces bocconcini mozzarella balls, halved
- 1 1/2 tablespoons fresh parsley, finely chopped
- 1/2 cup Italian dressing
- parmesan cheese, optional, grated, for serving
Directions
- Cook the pasta in a pot of salted water until al dente according to the package directions, about 8-10 minutes.
- Drain and rinse the pasta under cold water to stop the pasta from cooking and to cool it.
- Transfer the pasta to a large mixing bowl or serving bowl.
- Add the salami, grape tomatoes, green bell pepper, red bell pepper, red onion, black olives, mozzarella balls, parsley, and Italian dressing, tossing to combine.
- Serve immediately and with parmesan.
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