This zesty, crunchy Italian Noodle Salad is made with tender rotini, salty salami, and ready in 25 minutes. Tossing the warm pasta into the herb dressing lets it soak up maximum flavor before chilling. I always make a double batch for weekend lunches.
Why This Classic Works
I used to rinse my pasta in cold water before mixing this salad, which washed away the surface starches. That mistake left the dressing pooling at the bottom of the bowl instead of clinging to the noodles.
Now, I drain the noodles and immediately fold in half the dressing while they are still warm. It makes a huge difference in the final taste.
Italian Noodle Salad Ingredients
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/2 cup salami, chopped
- 1 cup mozzarella pearls
- 3/4 cup Italian dressing
How To Make Italian Noodle Salad
- Boil the pasta: Cook rotini in salted boiling water for 8 to 10 minutes until al dente, then drain well.
- Prep the mix-ins: Halve the cherry tomatoes, slice the olives, dice the onion, and chop the salami while the pasta cooks.
- Dress warm noodles: Toss the drained, warm pasta with half of the Italian dressing so it fully absorbs the flavor.
- Combine and chill: Add the vegetables, meat, cheese, and remaining dressing, tossing gently before chilling for at least one hour.
Recipe Tips
- Undercook the pasta slightly: Pasta absorbs moisture as it sits in the fridge, so keeping it al dente prevents it from getting mushy.
- Wait on the cheese: Let the pasta cool slightly before adding mozzarella pearls so they do not melt into clumps.
- Refresh before serving: Keep a splash of dressing reserved to toss in right before serving to wake up the flavors.
What To Serve With Noodle Salad
This bright side dish pairs beautifully with grilled chicken skewers or thick, juicy burgers. The zesty vinegar notes cut through the richness of heavily seasoned meats perfectly.
How To Store
Store leftovers in an airtight container in the fridge for up to four days. It actually tastes better on day two as the ingredients marinate. Do not freeze this dish, as the pasta texture will become completely ruined.
FAQs
Can I use a different type of pasta?
Yes, penne, farfalle, or macaroni work wonderfully instead of rotini. Just ensure the shape has ridges to hold the dressing.
Can I make this vegetarian?
Just omit the salami or swap it for roasted red peppers and artichoke hearts to keep it hearty.
Why is my salad dry the next day?
The pasta absorbs the dressing overnight as it rests. Stir in a little extra olive oil or reserved dressing before eating.
Nutrition
- Calories: 320 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 650mg
- Total Carbohydrate: 35g
- Protein: 10g
Try More Recipes:
- Quick and Fresh Italian Bean Salad Recipe
- Quick and Easy Italian Dense Bean Salad Recipe
- Fresh & Easy Italian Rice Salad Cold (Classic Recipe)
Italian Noodle Salad
8
servings15
minutes10
minutes25
minutesItalian Noodle Salad features zesty and crunchy textures, tossed with savory salami, fresh mozzarella pearls, and juicy cherry tomatoes in just 25 minutes. This quick pasta dish is an easy staple for summer picnics or reliable meal-prep lunches.
Ingredients
1 lb rotini pasta
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/4 cup red onion, diced
1/2 cup salami, chopped
1 cup mozzarella pearls
3/4 cup Italian dressing
Directions
- 1. Boil the pasta: Cook rotini in salted boiling water for 8 to 10 minutes until al dente, then drain well.
- 2. Prep the mix-ins: Halve the cherry tomatoes, slice the olives, dice the onion, and chop the salami while the pasta cooks.
- 3. Dress warm noodles: Toss the drained, warm pasta with half of the Italian dressing so it fully absorbs the flavor.
- 4. Combine and chill: Add the vegetables, meat, cheese, and remaining dressing, tossing gently before chilling for at least one hour.
