Pioneer Woman Best Italian Pasta Salad

Pioneer Woman best Italian pasta salad takes 15 minutes and rotini, salami and mozzarella pearls to make a zippy, mayo-free pasta salad. Try this easy summer pasta salad recipe for picnics, tailgates or Fourth of July cookouts, since it's make-ahead and easily feeds a crowd.

Whisk the pesto vinaigrette again right before you pour it over the pasta, because the oil and vinegar separate as they sit. Skip that and the dressing pools at the bottom while the noodles go bland.

A spoonful of pesto in the vinaigrette gives every bite a herby depth that plain oil and vinegar can't match. Tight rotini spirals then hold onto that dressing, and the salad tastes even better after a few hours in the fridge.

Pioneer Woman Best Italian Pasta Salad

0.0 from 0 votes

Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking timeminutes

Calories

682

kcal

Chewy rotini spirals soak up a bright pesto vinaigrette while salami, mozzarella pearls and olives add salty, creamy pops. Chilling it a few hours lets the flavors settle in, so it tastes even better the next day.

Ingredients

• 1/3 c. red wine vinegar
  

• 1/4 c. pesto
  

• 1 garlic clove, grated
  

• 1 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 1 c. extra-virgin olive oil
  

• 1 lb. rotini pasta, cooked and cooled
  

• 1 pt. cherry tomatoes, halved
  

• 2 c. diced salami
  

• 8 oz. mozzarella pearls
  

• 1 c. sliced black olives
  

• 1 c. thinly sliced baby bell peppers
  

• 1/2 c. diced red onion
  

• 1/2 c. grated parmesan cheese, plus more for serving
  

• 1/2 tsp. kosher salt
  

• 1/2 c. chopped fresh basil, plus more for serving
  

• 1/4 c. chopped fresh parsley, plus more for serving
  

Directions

• Whisk the dressing: Whisk 1/3 cup red wine vinegar, 1/4 cup pesto, 1 grated garlic clove, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Then add 1 cup olive oil a little at a time, whisking constantly until it comes together.
• Load the bowl: Add 1 pound cooked and cooled rotini to a large bowl, then pile on 1 pint halved cherry tomatoes, 2 cups diced salami and 8 ounces mozzarella pearls. Stir in 1 cup sliced black olives, 1 cup sliced baby bell peppers and 1/2 cup diced red onion.
• Add cheese and herbs: Sprinkle in 1/2 cup grated parmesan, 1/2 teaspoon kosher salt, 1/2 cup chopped basil and 1/4 cup chopped parsley. Toss gently so the herbs and cheese spread evenly through the pasta.
• Dress the salad: Give the dressing one more whisk, then pour it over the salad. Stir until every spiral is coated, which takes about a minute.
• Garnish and serve: Just before serving, sprinkle on more parmesan, basil and parsley if you like. That last handful keeps the herbs bright and green.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Yes, any short pasta works, like penne, cavatappi, rigatoni or shells. I still like rotini best because the tight spirals trap the dressing.

Can I swap the salami for something else?

Diced pepperoni or cubed ham works fine in its place. For a vegetarian version, leave it out and add marinated artichoke hearts or chickpeas.

Can I make this pasta salad the day before?

Yes, and I'd encourage it, since it tastes better after a few hours in the fridge. Hold back the garnish herbs and parmesan until just before serving so they stay fresh.

What can I use if I don't have store-bought pesto?

Homemade pesto works just as well, and you only need 1/4 cup. If you have none, add a bit more chopped basil and garlic to the dressing for a similar herby flavor.

What's the biggest mistake with pasta salad?

Dressing pasta that's still warm is the usual problem, because it soaks up the oil and turns greasy. Make sure the rotini is fully cooled first, then toss again before serving.