Big Italian pasta salad


  • Prep Time15 mins
  • Total Time25 mins
  • Makes6 servings
Big Italian pasta salad

Photo: Erik Putz

Pull this big and hearty pasta salad together in under 30 minutes. It's the perfect addition to those late summer picnics and potlucks.


  • 375 g rotini pasta, (about 4 cups)

  • 8 slices salami, chopped

  • 2 jarred roasted red peppers, drained and chopped

  • 2 cups grape tomatoes, halved

  • 170-mL jar marinated artichoke hearts, drained and chopped (optional)

  • 1 cup chopped fresh basil

  • 3/4 cup diced mozzarella

Italian vinaigrette

  • 2 garlic cloves, minced

  • 5 tbsp extra-virgin olive oil

  • 1/4 cup white wine vinegar

  • 1 1/2 tsp Italian seasoning

  • 3/4 cup finely grated Parmesan


  • Cook pasta following package directions. Reserve ½ cup pasta water, then drain and rinse. Transfer pasta to a large bowl and let cool.

  • Add salami, roasted peppers, tomatoes, artichokes (if using), basil and mozzarella, stirring to combine.

  • Vinaigrette: In a small bowl, whisk together garlic, oil, vinegar and Italian seasoning. Whisk in reserved pasta water. Pour over pasta mixture and toss to coat. Sprinkle with Parmesan cheese and toss to combine.

Nutrition (per serving)

Calories 520, Protein 18g, Carbohydrates 58g, Fat 24g, Fibre 6g, Sodium 730mg.

Mix it up

Mix things up with a whole wheat or gluten-free pasta. Increase the green factor by swapping out basil for 2 cups baby arugula.

Make it vegetarian

This pasta can be made meat-free by swapping out salami for 1 cup of canned chickpeas.

Originally published in the Today’s Parent September/October 2020 issue. Photo by Erik Putz.

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