Deli-Style Italian Pasta Salad with Salami and Mozzarella

Why You’ll Love This Recipe

• Big deli flavors: savory salami, creamy mozzarella, briny olives, and bright, zesty dressing.
• Easy to make ahead—actually tastes better after a short chill.
• Perfect for potlucks, picnics, or weekday lunches; it travels beautifully.
• Balanced texture: springy rotini, crunchy peppers, juicy tomatoes, and tender cheese.

Grocery List

• Produce: Cherry tomatoes, red bell pepper, yellow bell pepper, flat-leaf parsley, garlic (if making dressing)
• Dairy: Mozzarella pearls
• Pantry: Rotini, olives (Kalamata or mixed), zesty Italian dressing (or olive oil, red wine vinegar, Dijon, dried oregano, dried basil, red pepper flakes, sugar, salt, pepper)

Full Ingredients

Zesty Italian Dressing (makes 1 cup)

• 1/2 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 3 tbsp water
• 1 tsp Dijon mustard
• 1 garlic clove, finely grated or minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sugar (or honey), optional but recommended

Pasta Salad

• 1 lb rotini pasta
• 6 oz deli salami, cut into thin strips or small half-moons
• 8 oz mozzarella pearls, drained
• 1 1/2 cups cherry tomatoes, halved
• 1 1/2 cups diced bell peppers (mix of red and yellow), 1/2-inch dice
• 1 cup pitted olives, sliced (Kalamata, Castelvetrano, or mixed)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 cup zesty Italian dressing (use the homemade dressing above, or store-bought)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

Step-by-Step Instructions

Step 1: Boil and salt the water

Bring 4 quarts of water to a rolling boil (212°F) in a large pot. Stir in 1 tablespoon kosher salt to season the pasta from the inside out.

Step 2: Make the zesty Italian dressing

In a bowl or jar, whisk together the olive oil, red wine vinegar, water, Dijon, garlic, oregano, basil, red pepper flakes, salt, pepper, and sugar. Whisk until emulsified (about 30 seconds). This makes 1 cup; you will use all of it.

Step 3: Cook the pasta to al dente

Add the rotini to the boiling water and cook for 9–10 minutes, stirring occasionally, until pleasantly chewy (al dente). Drain well.

Step 4: Cool and dress the pasta

Rinse the pasta briefly under cold running water for 15–20 seconds to stop cooking and remove excess starch, then shake off as much water as possible. Spread the pasta on a sheet pan or in a wide bowl to steam-dry for 3–5 minutes. Toss with 1/2 cup of the dressing while the pasta is still slightly warm so it absorbs the flavors.

Step 5: Prep the deli add-ins

Slice the salami, halve the cherry tomatoes, dice the bell peppers, slice the olives, and chop the parsley. Keep all pieces roughly bite-sized so they distribute evenly through the rotini spirals.

Step 6: Combine and toss

In a large serving bowl, add the dressed pasta, salami, mozzarella pearls, tomatoes, peppers, olives, and parsley. Pour over the remaining 1/2 cup dressing and toss gently until everything is glossy and well coated. Season with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then adjust to taste.

Step 7: Chill, taste, and serve

Cover and chill for 30 minutes at refrigerator temperature (about 40°F) to let the flavors marry. Toss again before serving and add a splash of extra dressing if needed. Garnish with a little extra chopped parsley and cracked pepper.

Pro Tips

• Salt the water: 1 tablespoon kosher salt per 4 quarts water keeps pasta flavorful.
• Steam-dry the pasta for a few minutes; it prevents a watery salad and helps the dressing cling.
• Toss with some dressing while the pasta is warm so it absorbs flavor, then add the rest after mixing in the veggies.
• Cut mix-ins to match the size of the rotini for even bites and a pretty presentation.
• Hold back a few tablespoons of dressing to refresh leftovers right before serving.

Variations

• Antipasto Style: Add 1/2 cup sliced pepperoncini and 1 cup marinated artichoke hearts; swap parsley for chopped basil.
• Veggie-Forward: Omit salami and add 1 cup chickpeas and extra peppers; finish with a squeeze of lemon.
• Gluten-Free: Use gluten-free rotini and check your salami and dressing labels for gluten-free certification.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. For make-ahead, toss pasta with half the dressing and refrigerate mix-ins separately; combine and add remaining dressing 1–2 hours before serving. If the salad seems dry after chilling, stir in 1–2 tablespoons extra dressing to revive the sheen. Do not freeze. For food safety, do not leave at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate: 395 calories; 15 g protein; 22 g fat; 38 g carbohydrates; 3 g fiber; 780 mg sodium.