This Italian pasta salad has been a staple for summer cookouts. Calamarata pasta is tossed with caramelized peppers and onions, crisp radicchio, fresh mozzarella, spicy calabrese salami, castelvetrano olives, and plenty of fresh herbs. A simple red wine vinaigrette brings everything together. It’s a great dish for summer entertaining – substantial enough to stand on its own, but even better alongside anything coming off the grill.
italian pasta salad – the inspiration
There are many different versions of pasta salad. It’s one of the most versatile dishes, and it really comes down to preference. You can keep it extremely simple & classic, tweak it based on what produce is in season, or add a completely new flavor profile with a different dressing.
For this version, I wanted to highlight summer peppers by caramelizing them alongside some onions with lots of garlic. I used mini bell peppers plus a red fresno pepper for some heat.
From there, it’s all about creating contrast. The radicchio adds texture and a subtle bite. The mozzarella is mild and creamy, the calabrese salami is savory and a little spicy, and the castelvetrano olives add their signature buttery flavor. I added a lot of fresh basil and parsley from the garden for even more flavor, while the red wine vinaigrette ties everything together with an acidic punch.
notes from the kitchen
The peppers & onions add a lot of depth to the pasta salad. Give them enough time in the skillet to soften and develop some caramelization around the edges. And make sure to let them cool before tossing so they don’t wilt the radicchio or warm the mozzarella.
I’m using calamarata pasta, which has a substantial, chewy texture that works especially well with all of the hearty ingredients. You could easily substitute another short-cut pasta if needed.
The salami and olives are already fairly salty, so I would go light on the salt when you’re seasoning the peppers and onions. Once everything is combined, you can taste and add more salt if needed to bring out all of the flavors.
plating & serving
This Italian pasta salad looks absolutely beautiful served in a large, shallow bowl. I’ve found that I like it best when served at room temperature. The individual flavors come through much more than when it’s served cold from the fridge.
It’d be perfect for a summer dinner party, picnic, or cookout. And since it makes a generous amount, it’s an especially good recipe when you’re feeding a crowd.
PrintItalian Pasta Salad with Caramelized Peppers & Onions
an Italian pasta salad made with calamarata pasta, caramelized peppers & onions, radicchio, fresh mozzarella cheese, calabrese salami, castelvetrano olives, fresh herbs, and a red wine vinaigrette
servings: 6 larger portions or 10-12 smaller portions
Ingredients
Red Wine Vinaigrette
- 1 tsp dijon mustard
- ¼ cup red wine vinegar
- 1 tsp dried oregano
- ¼ tsp kosher salt
- ½ cup extra-virgin olive oil
Pasta Salad
- 1 lb calamarata pasta (or any short-cut pasta)
- 1 medium red onion, trimmed + sliced ¼”
- 1 lb mini bell peppers, cored + seeded + quartered
- 1 small red fresno pepper, cored + seeded + finely chopped
- 6 garlic cloves, minced
- 6 oz thinly sliced radicchio (approximately 3 cups)
- 8 oz fresh mozzarella cheese (ciliegine), drained + halved
- 4 oz sliced calabrese salami, quartered
- 1 (10.6oz) jar pitted castelvetrano olives, drained + halved
- 1 cup torn fresh basil leaves
- ½ cup chopped fresh parsley
- freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Add the dijon mustard, red wine vinegar, dried oregano, and salt to a mixing bowl. Whisk to combine. Slowly drizzle in the olive oil, whisking until emulsified. Set aside.
- Cook the pasta according to the package’s instructions. Drain the pasta in a colander and rinse under cold water to cool. Drizzle a little olive oil over the pasta and toss to coat. Set aside.
- Meanwhile, heat a 12” skillet over medium-high heat. Add enough oil to coat the bottom. Once hot, add the red onions and a pinch of salt. Cook for about 5 minutes, stirring often. Reduce the heat to low. Cook for another 10 minutes until softened and slightly caramelized. Transfer the onions to a plate.
- Increase the heat back to medium-high and add a little more olive oil to the skillet. Add the mini bell peppers and a pinch of salt. Cook for about 5 minutes, stirring often. Add the fresno pepper and garlic. Reduce the heat to low. Cook for another 10 minutes until softened and slightly caramelized. Turn off the heat and set aside.
- Allow the onions and peppers to cool while you prep the remaining ingredients.
- Combine the pasta, onions, peppers, radicchio, mozzarella, salami, olives, basil, parsley, and vinaigrette in a large bowl. Toss to combine and season with salt to taste. Serve at room temperature with freshly cracked black pepper over top.
