Description
This Italian Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, or a light meal. Featuring al dente radiator pasta combined with savory Genoa salami, marinated mozzarella, grape tomatoes, and artichoke hearts, all tossed in a tangy homemade vinaigrette with pecorino romano cheese. Fresh basil adds a bright herbal note to this easy-to-make, deliciously satisfying salad.
Ingredients
Scale
Salad Ingredients
- 1 lb radiator pasta
- 1/4 lb Genoa salami, diced
- 12 oz marinated mozzarella balls, sliced in half
- 1 dry pint grape tomatoes, sliced into thirds
- 3 marinated Roman artichoke hearts, chopped
- Handful of fresh basil, chopped
Dressing
- 1/2 cup olive oil
- 1 tsp sugar
- 4 tbsp mayonnaise
- 4 tbsp red wine vinegar
- 4 tbsp grated pecorino romano cheese
- 1 garlic clove, smashed and minced
- Salt and pepper, to taste
Instructions
- Combine salad ingredients: In a large bowl, add the diced Genoa salami, grape tomatoes, chopped artichoke hearts, and halved mozzarella balls. This forms the flavorful base of your pasta salad.
- Cook pasta: Boil the radiator pasta in salted water until al dente, about 8-10 minutes. Drain and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Add pasta and basil: Pour the cooled pasta into the bowl with the other salad ingredients. Sprinkle the chopped fresh basil on top to add a fragrant, herbal flavor.
- Prepare dressing: In a separate bowl, combine olive oil, mayonnaise, red wine vinegar, minced garlic, grated pecorino romano, sugar, salt, and pepper. Whisk together thoroughly until smooth and well blended.
- Toss salad: Pour the dressing over the pasta salad and toss gently but thoroughly to ensure all ingredients are evenly coated with the flavorful vinaigrette.
- Chill and serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Serve chilled and enjoy your fresh Italian Pasta Salad.
Notes
- For best flavor, allow the salad to chill at least one hour before serving.
- Use marinated mozzarella and artichokes to add extra zest to the salad.
- Adjust salt and pepper according to your taste preference.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
- Leftovers keep well for up to 2 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Keywords: Italian pasta salad, radiator pasta, salami pasta salad, marinated mozzarella salad, easy pasta salad recipe, summer salad, picnic salad, potluck recipe
