Introduction
This vibrant rotini pasta salad is a delightful combination of flavors and textures, making it the perfect dish for any gathering or picnic. Packed with fresh vegetables, savory meats, and a zesty vinaigrette, it’s sure to be a crowd-pleaser. Ideal for summer barbecues or as a side dish for family dinners, this salad is easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Detailed Ingredients with measures
12 ounces rotini pasta
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian herb seasoning
1/4 teaspoon red pepper flakes (optional)
1 cup marinated artichoke hearts, drained and chopped
1/2 cup sun-dried tomatoes, chopped
1 cup fresh mozzarella pearls
1 cup hard salami, cubed
1 cup cherry tomatoes, halved
1/2 cup fresh basil, chopped
1 cup bell peppers, diced (assorted colors)
1/2 cup Parmesan cheese, grated
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
1 hour and 25 minutes
Yield
Serves 6-8
Detailed Directions and Instructions
Step 1: Cook the Pasta
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Step 2: Prepare the Vinaigrette
In a large mixing bowl, combine red wine vinegar, olive oil, balsamic vinegar, Dijon mustard, Italian herb seasoning, and red pepper flakes. Whisk until well blended to create the vinaigrette.
Step 3: Combine Pasta and Vinaigrette
Add the cooled pasta to the bowl with the vinaigrette. Toss to coat the pasta evenly.
Step 4: Add Remaining Ingredients
Add marinated artichoke hearts, sun-dried tomatoes, mozzarella pearls, cubed salami, cherry tomatoes, fresh basil, and diced bell peppers to the pasta. Gently mix until all ingredients are well combined.
Step 5: Add Cheese
Sprinkle grated Parmesan cheese over the salad and toss lightly.
Step 6: Chill the Salad
Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
Step 7: Final Toss
Before serving, give the salad a final toss and adjust seasoning if necessary.
Notes
Serving Suggestions
This pasta salad can be served as a refreshing side dish or a light main course.
Storage Instructions
Store any leftover pasta salad in an airtight container in the refrigerator. It is best consumed within 2-3 days.
Customization Options
Feel free to add or substitute any ingredients based on personal preference or availability, such as olives, capers, or other vegetables.
Cook Techniques
Cooking Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to halt the cooking process and cool it down.
Making Vinaigrette
In a large mixing bowl, whisk together red wine vinegar, extra virgin olive oil, balsamic vinegar, Dijon mustard, Italian herb seasoning, and optional red pepper flakes until the mixture is well blended. This vinaigrette will serve as the dressing for your pasta salad.
Tossing Ingredients
After the pasta has cooled, add it to the vinaigrette in the mixing bowl. Toss the pasta gently to ensure it is evenly coated with the dressing. Then, add the marinated artichoke hearts, sun-dried tomatoes, mozzarella pearls, cubed salami, cherry tomatoes, fresh basil, and diced bell peppers. Mix until all ingredients are combined.
Adding Cheese
Sprinkle grated Parmesan cheese over the salad after all ingredients have been mixed. Toss lightly to evenly distribute the cheese without breaking apart the pasta or other ingredients.
Chilling the Salad
Cover the pasta salad with plastic wrap or a lid and refrigerate it for at least 1 hour. Chilling allows the flavors to meld together and enhances the overall taste of the salad.
Final Toss and Serving
Before serving, give the pasta salad a final toss to mix any settled ingredients. Taste and adjust the seasoning if necessary, then serve chilled.
FAQ
Can I use any type of pasta for this salad?
Yes, you can substitute rotini pasta with other pasta types such as penne, fusilli, or farfalle based on your preference.
How long can I keep the pasta salad in the refrigerator?
You can store the pasta salad in the refrigerator for up to 3 days. However, it’s best enjoyed within the first day or two for optimal freshness.
Can I add other vegetables to the salad?
Absolutely! Feel free to add your favorite vegetables such as zucchini, cucumbers, or spinach for extra flavor and nutrition.
Is there a vegetarian alternative to the salami?
Yes, you can replace the salami with vegetarian options like grilled vegetables, chickpeas, or tofu to maintain a hearty texture.
What can I use instead of red wine vinegar?
If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as suitable alternatives.
Can I make this salad in advance?
Yes, this pasta salad is a great make-ahead dish. Just prepare it, refrigerate it, and serve it later for parties or gatherings.
Conclusion
This delightful rotini pasta salad combines vibrant flavors and textures, making it a refreshing dish perfect for gatherings or as a light meal. The combination of tangy vinaigrette, savory meats, and fresh vegetables elevates this salad, creating a dish that’s not only tasty but also visually appealing. Refrigerating the salad allows the ingredients to meld for an even more robust flavor. Enjoy it as a standalone meal or as a side dish alongside your favorite proteins.
More recipes suggestions and combination
Greek Pasta Salad
Substitute marinated artichoke hearts with Kalamata olives and feta cheese for a Mediterranean twist. Add cucumber and red onion for extra crunch.
Caprese Pasta Salad
Use fresh diced tomatoes instead of sun-dried tomatoes and swap the salami for grilled chicken. Include additional fresh mozzarella and basil for a classic Caprese flavor.
Southwestern Pasta Salad
Incorporate black beans, corn, and diced avocado. Replace bell peppers with jalapeños for heat, and drizzle with a cilantro-lime dressing for a zesty kick.
Pesto Pasta Salad
Toss the rotini with homemade or store-bought pesto instead of the vinaigrette. Add halved cherry tomatoes, mozzarella, and pine nuts for added richness.
Fruit and Nut Pasta Salad
Mix in diced apples or pears, dried cranberries, and walnuts. Substitute the Parmesan with crumbled blue cheese to enhance the creamy flavor.
