Italian Deli Pasta Salad with Oregano Vinaigrette

Why You’ll Love This Recipe

• Classic Italian deli flavors in every bite: tangy pepperoncini, briny olives, savory salami, and creamy mozzarella.
• A punchy oregano–red wine vinaigrette that clings perfectly to rotini’s ridges.
• Feeds a crowd, travels beautifully, and tastes even better after a short rest.
• Flexible: easy to make ahead and customize with pantry-friendly add-ins.

Grocery List

• Produce: Cherry tomatoes, red onion, garlic, fresh parsley or basil
• Dairy: Mozzarella pearls
• Pantry: Rotini, jarred pepperoncini, pitted olives, Genoa salami, extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, kosher salt, black pepper, red pepper flakes

Full Ingredients

Pasta Salad

• 1 lb (450 g) rotini
• 2 cups (10 oz/285 g) cherry tomatoes, halved
• 3/4 cup (90 g) mild pepperoncini, sliced into rings, plus 2 tbsp brine reserved from the jar
• 1 cup (140 g) pitted Kalamata or black olives, halved
• 6 oz (170 g) Genoa salami, cut into 1/2-inch cubes or thin strips
• 8 oz (227 g) mozzarella pearls, drained
• 1/2 small red onion (about 3 oz/85 g), very thinly sliced
• 1/4 cup chopped fresh parsley or basil, plus extra for garnish

Oregano–Red Wine Vinaigrette

• 1/2 cup (120 ml) extra-virgin olive oil
• 1/4 cup (60 ml) red wine vinegar
• 2 tbsp (30 ml) pepperoncini brine (from the jar)
• 2 tsp Dijon mustard
• 2 garlic cloves, finely grated or minced
• 2 tsp dried oregano
• 1/2 tsp dried basil (optional)
• 1 tsp honey (or sugar)
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 1/4–1/2 tsp red pepper flakes (optional)

Step-by-Step Instructions

Step 1: Boil the pasta

Bring a large pot (at least 5 quarts) of water to a rolling boil. Salt the water generously (about 1 tablespoon kosher salt per 4 quarts water). Add the rotini and cook until al dente, 9–10 minutes or per package directions. Drain well, then rinse briefly under cool water for 10–20 seconds to stop the cooking. Shake off excess water thoroughly.

Step 2: Make the punchy oregano–red wine vinaigrette

In a medium bowl or jar, whisk together the olive oil, red wine vinegar, pepperoncini brine, Dijon, garlic, dried oregano, dried basil (if using), honey, salt, black pepper, and red pepper flakes until emulsified. Taste and adjust the seasoning—this should be bright and zippy so it stands up to the pasta and deli ingredients.

Step 3: Start the pasta with dressing so it soaks up flavor

Transfer the cooled, well-drained rotini to a large mixing bowl. Drizzle on about two-thirds of the vinaigrette and toss until every corkscrew is glossy. Let it sit while you prep the mix-ins; the pasta will absorb the dressing and stay loose.

Step 4: Prep the deli mix-ins

Halve the cherry tomatoes. Slice the pepperoncini and olives. Cut the salami into 1/2-inch cubes (or thin strips). Very thinly slice the red onion, then soak the slices in a bowl of cold water for 5 minutes to take off the sharp edge; drain well and pat dry. Drain the mozzarella pearls.

Step 5: Toss everything together

Add the tomatoes, pepperoncini, olives, salami, red onion, and mozzarella pearls to the dressed pasta. Sprinkle in the chopped parsley or basil. Toss gently with a large spoon and spatula so the mozzarella and tomatoes stay intact.

Step 6: Taste, adjust, and rest

Taste the salad. Add some or all of the remaining vinaigrette, as needed, for sheen and punch. If you prefer more tang, splash in another teaspoon of red wine vinegar or a bit more pepperoncini brine. Season with additional salt and pepper to taste. Let the salad rest for 10–20 minutes to meld flavors.

Step 7: Finish and serve

Toss once more before serving. Garnish with extra chopped herbs and a few cracks of black pepper. Serve slightly chilled or at cool room temperature.

Pro Tips

• Use the pepperoncini brine. It adds bright, deli-style tang without making the dressing harsh.
• Do not overcook the pasta. Al dente rotini holds its shape and absorbs dressing without getting soggy.
• Let the pasta meet the dressing first. Coating the rotini before adding mix-ins helps the vinaigrette grip those ridges.
• Soak your onions. A quick 5-minute cold water soak mellows the bite while keeping crunch.
• Hold back a little dressing. Stir in just before serving if the salad has absorbed some over time.

Variations

• Antipasto Style: Add 1 cup marinated artichoke hearts and 3/4 cup sliced roasted red peppers; swap in provolone for part of the mozzarella.
• Vegetarian: Omit salami and fold in 1 can (15 oz) rinsed chickpeas and an extra 1/2 cup tomatoes.
• Spicy Calabrian: Replace red pepper flakes with 2 tsp finely chopped Calabrian chili paste and add 1/2 cup chopped sun-dried tomatoes.

Storage & Make-Ahead

Store in an airtight container in the refrigerator for up to 4 days. For best texture, reserve 2–3 tablespoons of vinaigrette and stir it in just before serving to refresh the salad. If making more than a day ahead, wait to add fresh herbs until serving so they stay vibrant. Not suitable for freezing.

Nutrition (per serving)

Approximate for 1 of 8 servings: 530 calories; 46 g carbohydrates; 29 g fat; 19 g protein; 2 g fiber; ~1,000 mg sodium. Nutrition will vary based on specific brands and salami type.