Best Ever Pasta Salad

Serves 8 to 10.

From “Dig In: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat,” by Erin O’Brien, who writes: “My mom’s signature pasta salad holds a very special place in my heart — it was the first recipe I ever shared online, and to this day, it remains a community favorite. I love hearing how it’s racked up pot-luck victories, thanks to a zesty red wine vinaigrette that ties everything together, coating crisp veggies, hearty chickpeas, savory salami and cheese. Yes, there’s a bit of prep here, so blast some music, grab a glass of vino, and get chopping — it’s worth it!" (Simon Element, 2026)

For the zesty red wine vinaigrette:

¾ c. extra-virgin olive oil

¼ c. plus 2 tablespoons red wine vinegar

1 clove garlic, grated

1 ½ tsp. kosher salt

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. crushed red pepper

½ tsp. freshly ground black pepper

¼ tsp. sugar

For the pasta salad:

2 tbsp. kosher salt

16 oz. dried fusilli

1 (15-oz.) can chickpeas, drained and rinsed

2 c. cherry tomatoes, halved

3 small Persian cucumbers, diced

2 celery stalks, diced

2 bell peppers, diced

½ red onion, diced

½ c. grated Asiago cheese

½ c. (½-in. cubed) Genoa salami

½ c. (½-in. cubed) Parmigiano-Reggiano

½ c. finely grated Parmigiano-Reggiano, plus more for garnish

½ c. chopped fresh cilantro or parsley, plus more for garnish

Directions

Make the zesty red wine vinaigrette: In a sealable pint-size jar or container, add the oil, vinegar, garlic, salt, basil, oregano, crushed red pepper, black pepper and sugar. Close the lid and shake vigorously until thickened, about 1 minute.

Make the pasta salad: Bring a large pot of water with the salt to a boil. Add the fusilli and cook until al dente according to package directions. Using a colander, drain the pasta and immediately run under cold water until completely cool.

In a large bowl, add the pasta and a generous splash of the vinaigrette and toss. Add the chickpeas, tomatoes, cucumbers, celery, bell peppers, red onion, Asiago, salami, cubed and grated Parmigiano-Reggiano, and cilantro or parsley. Add the remaining vinaigrette and toss until all the ingredients are well distributed and thoroughly coated.

Serve immediately or chill in the fridge, covered, for a few hours or overnight before serving. Garnish with a generous shower of Parmigiano-Reggiano, cilantro or parsley.

Wine pairings: A light and zesty Trebbiano, pecorino or pinot grigio with higher acidity and notes of citrus are the perfect sip for every flavor-packed bite.