This dish takes the classic Italian sandwich and transforms it into a delightful cold pasta salad that’s bursting with Mediterranean flavors and a kick of heat from homemade chili crisp. Perfect for summer gatherings, this pasta salad is not only visually stunning but also incredibly satisfying and easy to make.
Ingredients
Scale:
1 pound of rotini or fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced
1 cup black olives, sliced
1 cup salami, diced (or use a vegetarian substitute)
½ red onion, finely chopped
1 cup mozzarella balls or diced mozzarella
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and black pepper to taste
¼ cup homemade chili crisp (or store-bought)
Instructions
In a large pot of salted boiling water, cook the rotini or fusilli according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside.
While the pasta is cooking, chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives. Place them in a large mixing bowl.
To the bowl with the chopped vegetables, add the diced salami and mozzarella balls. Stir gently to combine.
In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper until well combined. Adjust seasoning as needed.
Add the cooled pasta to the vegetable mixture. Pour the dressing over the top and toss everything together until evenly coated.
Drizzle the homemade chili crisp over the pasta salad. Gently toss to incorporate.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
