Classic Pasta Salad

The Potluck MVP That Everyone Asks About

Every summer, I bring this pasta salad somewhere and the same thing happens: people take a polite little scoop, then come back for a mountain of it, and then someone inevitably asks me for the recipe. It is colorful, tangy, crunchy, and loaded with all the good stuff -- crispy salami, fresh vegetables, briny olives, and a zesty Italian dressing that gets better the longer it sits. This is the recipe that has earned me a permanent invitation to every neighborhood cookout.

It takes about 30 minutes, feeds a crowd, and holds up beautifully at room temperature. That is a triple threat in my book.

Cooking and Cooling the Pasta

Bring a large pot of salted water to a boil and cook one pound of rotini until al dente according to the package. Drain well and rinse under cold water to stop the cooking and cool the pasta quickly. Shake off as much excess water as possible -- waterlogged pasta dilutes the dressing and makes the salad bland. Transfer to a large mixing bowl.

Loading It Up

While the pasta cools, prep your vegetables. Dice one red bell pepper and one green bell pepper. Halve a cup of cherry tomatoes. Slice half a cup of black olives. Thinly slice a quarter cup of red onion. Cut four ounces of salami into small pieces. Add everything to the bowl along with four ounces of cubed mozzarella.

The Homemade Italian Dressing

In a jar with a tight lid, combine a third cup of olive oil, three tablespoons of red wine vinegar, one teaspoon each of dried oregano and dried basil, half a teaspoon of garlic powder, a pinch of sugar, salt, and pepper. Shake vigorously until emulsified. Pour the dressing over the pasta and vegetables and toss until everything is evenly coated.

The Overnight Trick

Cover the salad and refrigerate for at least one hour, or ideally overnight. The difference between freshly made pasta salad and one that has had time to marinate is staggering. The flavors meld and deepen dramatically. Before serving, give it a good stir and taste for seasoning. Add a splash more vinegar or olive oil if it needs freshening up.

Tina's Tips

• Rinse the pasta for salad. This is the one time rinsing pasta is not just okay, it is necessary. Cold water stops the cooking and removes excess starch that would make the salad gummy.
• Salt the dressing, not the pasta. The dressing is your primary seasoning vehicle. Taste it on its own -- it should be slightly more assertive than you think, because the pasta will absorb and mellow it.
• Add pepperoncini rings. They add a tangy kick that elevates the whole salad. Chop a few and toss them in with the vegetables.
• Make it the night before. Pasta salad genuinely improves overnight. Just hold off on the fresh herbs and add them right before serving.
• Bring it to room temperature before serving. Pull the salad from the fridge 20 minutes before eating. Cold dulls flavors, and this salad deserves to shine.