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Layered Pasta Salad

Layered Pasta Salad Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 16 oz rotini pasta, cooked and cooled
  • 1 English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • 1 yellow bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup pitted black olives, halved
  • 8 oz mozzarella pearls, drained
  • 6 oz Genoa salami, cubed
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1/2 tsp granulated sugar
  • Salt and freshly ground black pepper

Method
 

  1. Cook pasta al dente, rinse with cold water, and drain well.
  2. Whisk olive oil, vinegar, garlic, Italian seasoning, sugar, salt, and pepper until combined.
  3. Layer pasta, then cucumber, tomatoes, bell pepper, onion, olives, mozzarella, and salami in a large deep bowl. Pour dressing over the top but do not stir.
  4. Refrigerate at least 2 hours, then toss together and serve.

Notes

Assemble this the night before if you can; the onion mellows and the dressing really soaks in. If you are short on time, a good bottled Italian dressing works in place of the homemade one.