The BEST Pasta Salad Recipe
This Italian-inspired pasta salad is packed with salty salami, creamy mozzarella, briny olives, and juicy tomatoes. With max flavor and texture in every bite, it's earned its place as the best pasta salad recipe around!
Servings: 16
Calories: 252kcal
Ingredients
- 12 ounces dry cavatappi pasta (or pasta shape of choice)
- 8 ounces diced salami
- 1 cup canned kidney beans (drained and rinsed)
- 1/2 diced red onion (about 3/4 cup)
- 1/2 seeded and died red bell pepper (about 1/2 cup)
- 1 diced celery stalk (about 1/2 cup)
- 8 ounces halved cherry tomatoes
- 3/4 cup sliced Castelvetrano olives (about 2.5 ounces)
- 8 ounces fresh mozzarella pearls
- 1/3 cup grated Parmesan divided
- 2 teaspoons Italian Seasoning
- 1 cup Italian Vinaigrette
Instructions
- Place a large pot over high heat and bring to a boil. Add a small handful of salt and continue to bring to a boil. Pour pasta into water and stir. Boil pasta for 8 to 9 minutes or until full cooked and tender.
- Drain and rinse pasta in a colander, under cool water, until room temperature.
- Pour pasta into a large bowl and toss together with 1/3 of the vinaigrette.
- Refrigerate pasta for 30 minutes.
- Add remaining ingredients, except mozzarella pearls and 2 tablespoons grated Parmesan, and toss together with 1/3 cup more of the vinaigrette.
- Refrigerate for another 30 minutes.
- Add remaining vinaigrette, mozzarella pearls and toss pasta salad one last time. Season with salt and pepper as needed.
- Top with remaining Parmesan and serve.
Notes
**Recipe Makes About 16 cups**
Nutrition
Calories: 252kcal | Carbohydrates: 23g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 694mg | Potassium: 223mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 1mg