Italian Pasta Salad with Bowties, Salami, and Mozzarella
By Pauline Ortiz
20 min
Prep
10 min
Cook
30 min
Total
8
Servings
Easy
Level
I use this Italian pasta salad recipe for a small meal or to feed a large group of people. Bowtie pasta works well in the vinaigrette. Salami and olives are mixed in the salad bowl with mozzarella and tomatoes. Cold cucumber goes in too for contrast with the salami.
Pasta is something I don't make myself. I cook farfalle in 4 quarts of water in a large stainless steel pot for 1 minute less than the cooking time suggested on the package and then rinse the farfalle under cold water. The centers of the farfalle will not soak up the dressing. The outside edges will.
For the salad dressing, I add olive oil, red wine vinegar, dried oregano, and Dijon mustard to a jar with a lid and shake until the dressing is well blended. Dijon mustard acts as an emulsifier for the other ingredients. Prepackaged Italian salad dressing would work for this recipe as an alternative, but I suggest making your own by shaking the ingredients in a jar if you have them.
I recommend soaking thin red onion slices in ice water for 5 minutes to reduce their sharp flavor and then draining them to add to the salad dish. Mozzarella pearls should be kept chilled until use and stirred into the salad with large wooden spoons to avoid crumbling. Let the salad rest for a period of time and serve garnished with parsley and oregano.
What makes this special
- It's a light lunch, including enough pasta and salami to make a full meal.
- Bowtie tuck pleats keep vinaigrette from spilling out, and refrigeration keeps the center of the bowtie firm.
- Serve it with grilled chicken strips. Other ideas include chicken gyros and fried chicken sandwiches.
- Rinsing pasta with cold water prevents overcooking and washes off excess starch. Bowties don't stick together.
- People who dislike the sharp taste of raw red onions might enjoy the taste of red onions that have been soaked in ice water for several minutes.
- For meal preparation, you can add a splash of olive oil or vinegar to the food to mimic the original dressing of the salad on the second day.
Ingredients
- •1 lb farfalle pasta (450g)
- •2 cups cherry tomatoes (300g, halved)
- •1 English cucumber (large, about 300g, sliced into thin rounds)
- •8 oz fresh mozzarella pearls (225g, drained)
- •6 oz cured salami (170g, cut into 1/2-inch cubes)
- •1 can pitted black olives (6 oz (170g), drained)
- •½ small red onion (about 50g, sliced into paper-thin half-moons)
- •1 cup Italian vinaigrette (240ml, store-bought or homemade)
- •extra virgin olive oil (for homemade vinaigrette)
- •red wine vinegar (for homemade vinaigrette)
- •1 tsp Dijon mustard (for homemade vinaigrette)
- •¼ cup fresh parsley (15g, finely chopped)
- •1 tsp dried oregano flakes (2g)
- •2 tbsp kosher salt (for the pasta water)
- •½ tsp cracked black pepper (for the final toss)
Instructions
- 1
Bring 4 quarts (3.8L) of water to a rolling boil and add the kosher salt. Add the farfalle and cook it exactly 1 minute less than the package directions. Drain it, then rinse immediately with cold water.
- 2
Halve the cherry tomatoes, slice the cucumber into thin rounds, and cut the salami into 1/2-inch cubes. Slice the red onion into thin half-moons, soaking it in ice water for 5 minutes first if it tastes too sharp.
- 3
Combine the olive oil, red wine vinegar, dried oregano, and Dijon mustard in a small mason jar. Shake vigorously until the vinaigrette is translucent and glossy.
- 4
Put the cooled pasta, salami, mozzarella pearls, olives, tomatoes, cucumber, and red onion in a large white ceramic bowl. Pour over the vinaigrette and toss gently with large wooden spoons. Finish with parsley, dried oregano, and cracked black pepper.
FAQ
Nutrition (per serving)
Calories
345
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