Italian Pasta Salad

Italian Pasta Salad

 Course: Appetizer, Side Dish, Snack
 Cuisine: American


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 Tbsp Katie’s Garlic Lovers’ Seasoning
  • 1 tsp Katie’s Habanero or Ghost Pepper Topper (or black pepper to taste)
  • 1/2 red onion, finely chopped
  • 8 oz rotini pasta
  • 8 oz cherry tomatoes, halved
  • 1 english cucumber, sliced as shown
  • 4 oz mozzarella, cubed
  • 4 oz salami, thinly sliced, as shown
  • 1/2 cup kalamata olives
  • 1/2 cup fresh parsley


  1. Combine olive oil, red wine vinegar, Katie’s Garlic Lovers’ Seasoning, and Katie’s Habanero or Ghost Pepper Topper in a bowl. Whisk to combine.

  2. Add the red onion to the mixture and set aside.

  3. In a large pot, boil the rotini until for about 8 minutes or until al dente.

  4. Drain the rotini and soak in ice water for 5 minutes.

  5. In a large bowl, combine rotini, tomatoes, cucumber, mozzarella, salami, olives, and parsley.

  6. Add the dressing and toss until combined.

  7. Chill for 30 minutes.

  8. Serve.