Description
A refreshing Italian-style pasta salad with rotini, fresh mozzarella, and Genoa salami, tossed in a bright and zesty lemon garlic vinaigrette.
Ingredients
Scale
- 16 oz rotini pasta
- 8 oz fresh mozzarella pearls
- 6 oz Genoa salami, thinly sliced into half-moons
- 1 red bell pepper, diced
- 1/2 cup pitted black olives, sliced
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente.
- Drain the pasta in a colander and rinse briefly with cold water to stop the cooking.
- In a large mixing bowl, combine the cooled pasta, mozzarella pearls, sliced salami, diced red bell pepper, and sliced olives.
- In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Pour the lemon garlic dressing over the pasta mixture.
- Toss gently with tongs or a large spoon until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: Italian-American