Ingredients
Scale
- 12 ounces of rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumber
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup salami, sliced into strips
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup Italian dressing (store-bought or homemade)
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
If you’re like me and sometimes find yourself improvising with what’s in the fridge, feel free to swap out ingredients. No salami? Try pepperoni. No mozzarella? Go for feta. The kitchen is your playground, after all!
Instructions
- Start by cooking the rotini pasta according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, black olives, salami, red onion, mozzarella cheese, and Parmesan cheese.
- Pour the Italian dressing over the pasta mixture. Toss everything together until well combined. My mom always said, “The secret is in the toss,” so give it a good mix!
- Garnish with fresh basil, and season with salt and pepper to taste. Let it sit for about 15 minutes to let the flavors meld together.
- Serve cold or at room temperature. Enjoy the medley of flavors and textures dancing on your taste buds.
This process is a bit like storytelling—layering flavors, much like how my dad layered stories over his simmering pots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Italian Grinder Pasta Salad, recipe, cooking, food
