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This tosses the pasta with a portion of the dressing while it's still warm, since pasta absorbs dressing far more readily right after cooking than once it's gone cold and firm. Letting the salad chill for at least an hour before serving is what gives the Italian vinaigrette enough time to fully soak into every ingredient, not just coat the surface.
Prep Time
20 min
Per serving
340kcal
Calories
12g
Protein
38g
Carbs
Cook Time
12 min
Servings
6 people
Difficulty
easy
16g
Fat
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Cook the pasta in salted boiling water according to the package instructions, until al dente.
Drain the pasta and rinse briefly under cool water to stop the cooking.
While still slightly warm, toss the pasta with about a third of the Italian dressing.
Add the cherry tomatoes, diced bell pepper, sliced red onion, black olives, and salami.
Add the mozzarella pearls or cubed mozzarella.
Pour the remaining dressing over the salad and toss well to coat everything evenly.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Toss again, taste, and adjust seasoning before serving.
Dress the Pasta While Warm: Tossing it with some dressing right after cooking helps it absorb more flavor than adding everything once the pasta has fully cooled. Don't Overcook the Pasta: Pasta cooked to al dente holds its shape much better in a cold salad than pasta that's been cooked too soft. Chill Before Serving: Letting the salad rest in the fridge for at least an hour allows the dressing to fully soak into every ingredient rather than just sitting on the surface.
Yes, a good quality store bought Italian dressing works perfectly well, or you can make your own with olive oil, vinegar, garlic, and Italian herbs for a fresher flavor.
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