For the Pasta Salad:

1 pound uncooked pasta (rotini works well)

3 cups cherry tomatoes, halved

8 ounces fresh mozzarella cheese balls, halved

1 lb. salami or summer sausage, cubed

3/4 cup kalamata olives, sliced

3/4 cup pepperoncini (optional)

1/2 cup red onion, sliced

1/2 cup fresh parsley, chopped

For the Italian Pasta Salad Dressing:

1 1/2 cups olive oil

1/4 cup white or red wine vinegar

1/4 cup water

2 tablespoons coarse sea salt

2 cloves garlic (or 1 teaspoon garlic powder)

1 tablespoon sugar

2 teaspoons each of dry oregano and basil

Black pepper to taste

Fresh herbs like parsley, basil, or chives (optional)


Cook the Pasta:

Cook the pasta as per the package instructions in salted water for added flavor.

After cooking, allow it to cool slightly and toss with a bit of oil to prevent sticking.

Prepare the Dressing:

Blend the dressing ingredients or shake them together in a jar.

Combine Ingredients:

Toss the cooked pasta with tomatoes, mozzarella, salami, olives, pepperoncini, onion, and parsley.

Add about three-fourths of the dressing, mixing well.


Store the pasta salad in the refrigerator for 2-3 days.

It often tastes best the day after it's made.

This Perfect Pasta Salad is an ideal dish for any meal, offering a delightful combination of flavors and textures. Customize it to your liking and enjoy the delicious results!