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Creamy Italian Pasta Salad

Creamy Italian Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini or fusilli pasta
  • 8 oz hard salami, cut into small cubes
  • 8 oz fresh mozzarella pearls, halved if large
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, seeded and diced
  • 1 small red onion, finely diced
  • 1 bell pepper, any color, diced
  • 1/2 cup sliced black olives
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tbsp red wine vinegar
  • 1 1/2 tbsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/3 cup finely grated Parmesan cheese, plus extra for serving
  • Salt and black pepper, to taste
  • A handful of fresh basil leaves, for finishing

Method
 

  1. Cook pasta in salted boiling water until al dente, about 10 to 12 minutes. Drain and rinse under cold water until completely cool, then let drain well.
  2. In a large bowl, whisk together mayonnaise, sour cream, red wine vinegar, Italian seasoning, garlic powder, and grated Parmesan. Season generously with salt and pepper.
  3. In a separate bowl, combine halved tomatoes, diced cucumber, onion, bell pepper, cubed salami, mozzarella pearls, and olives.
  4. Add the cooled pasta to the dressing and toss to coat. Fold in the bowl of vegetables, meat, and cheese until everything is evenly mixed.
  5. Cover and chill for at least 30 minutes. Just before serving, tear fresh basil over the top, toss once more, and sprinkle with extra Parmesan.

Notes

Chill at least 30 minutes for the dressing to thicken and the flavors to come together. The salad tastes even better the next day, so make it ahead if you can. If you are serving a crowd, this recipe doubles easily in the same bowl.