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Italian Pasta Salad Recipe

A vibrant mix of cooked pasta, cherry tomatoes, olives, mozzarella, and fresh basil, tossed in a zesty Italian dressing for a refreshing, easy-to-make side dish.

Ingredients

• 16 oz rotini pasta
• 10 oz salami (chopped into ¼ inch pieces)
• 1 cup English cucumber (quartered and sliced)
• 2 cups grape tomatoes (halved)
• 1 ½ cups bell peppers (diced)
• ½ cup red onion (chopped)
• 8 oz black olives (drained and sliced)
• 8 oz fresh mozzarella pearls
• ½ cup parmesan cheese (shredded)
• ½ cup parsley (chopped)
• 1 ¼ cup olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 1 ½ 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

Instructions

1. Step 1: Cook the Pasta
   Begin by filling a large pot with water and bringing it to a boil. Once bubbling, toss in the rotini pasta and cook according to the package instructions until it's just al dente. Remember, you want it firm to the bite, not mushy—nobody likes a soggy pasta salad! Drain the cooked pasta through a large colander, then rinse it with cold water. This not only cools it down but also stops the cooking process in its tracks. Set it aside, letting it hang out in the colander to dry off a bit.

2. Step 2: Whisk the Dressing
   Grab a medium-sized bowl and pour in the olive oil, followed by a squeeze of fresh lemon juice. Sprinkle in the Italian seasoning and sugar, then add the red wine vinegar and a dollop of Dijon mustard for that extra zip. Don’t forget the minced garlic—it’s the star here! Finally, season with a pinch of salt and a dash of black pepper. Whisk everything together until it’s a harmonious blend, and then let it sit for a moment to allow the flavors to mingle.

3. Step 3: Assemble the Salad
   Now for the fun part! In a spacious bowl, combine the cooled pasta with the vibrant mix of salami, cucumbers, tomatoes, bell peppers, red onions, olives, and mozzarella pearls. Each ingredient brings its own personality to the party, making this salad irresistible. Add a generous sprinkle of shredded parmesan cheese and a handful of freshly chopped parsley for a pop of color and taste.

4. Step 4: Dress and Toss
   Carefully pour the prepared dressing over the salad. Using a large spoon or spatula, gently toss everything together until the pasta and veggies are evenly coated in that delightful dressing. Be sure to give it a good mix so every bite is bursting with flavor. Serve it chilled, and you've got yourself a refreshing, vibrant Italian pasta salad that’s ready to delight!

Notes

Rustling up an Italian pasta salad may sound like a breeze, but slip-ups can happen, even to the most seasoned of cooks. One common blunder is overcooking the pasta. For that perfect al dente bite, keep a vigilant eye on your pot and follow the package instructions closely.

Another hiccup folks trip over is not allowing the pasta to cool properly. Rinsing it with cold water is your friend here—skip this step, and you may end up with a mushy, lukewarm affair that nobody signed up for.

Watch out for flavor balance too. Overloading on Italian seasoning can overwhelm the dish, so stick to the recipe's measurements. Finally, when it comes to mixing the salad, give it a thorough toss to ensure every bite is packed with flavor. Happy cooking!