Mediterranean Pasta Salad
This colorful pasta salad is loaded with crisp vegetables, savory salami, creamy mozzarella, fresh herbs, and a zesty homemade dressing. It's the perfect make-ahead dish for cookouts, picnics, graduation parties, and summer gatherings.
Serves: 8–10
Ingredients
- 12 oz rotini or fusilli pasta
- 1 pint cherry tomatoes, halved
- 1 bell pepper, chopped
- 1 shallot, finely diced
- 1 cup marinated artichoke hearts, chopped
- ¼ cup kalamata olives, sliced
- 6 pepperoncini, chopped
- 6 oz salami, diced
- 6 oz fresh mozzarella pearls
- ½ cup chopped fresh parsley
- ½ cup chopped fresh basil
Dressing
- ¼ cup Garlic Olive Oil
- 3 tbsp Oregano White Balsamic
- 1 garlic clove, minced (optional)
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- Salt and freshly cracked black pepper, to taste
Directions
- Cook pasta according to package directions until al dente. Drain and rinse with cool water.
- In a small bowl, whisk together Garlic Olive Oil, Oregano White Balsamic, garlic (if using), oregano, red pepper flakes, salt, and pepper.
- In a large serving bowl, combine pasta, tomatoes, bell pepper, shallot, artichoke hearts, olives, pepperoncini, salami, mozzarella, parsley, and basil.
- Pour dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to come together.
Serving Suggestions
- Serve alongside grilled chicken, burgers, or steak.
- Perfect for cookouts, potlucks, and summer picnics.
- Add extra mozzarella and fresh basil just before serving for a fresh finish.
What You'll Taste
Savory garlic, herbaceous oregano, tangy pepperoncini, creamy mozzarella, fresh basil, and a bright Mediterranean-inspired finish in every bite.
Olivetta Tip
Make this salad a few hours ahead of time. The Garlic Olive Oil and Oregano White Balsamic continue to develop flavor as the salad rests.