Italian-American Pasta Salad

Bring the flavors of summer to your table with this Italian-American Pasta Salad from Serious Eats, a refreshing dish made for sunny days, outdoor gatherings, and easy seasonal meals. Packed with tender pasta, fresh vegetables, savory ingredients, and a vibrant dressing, it delivers the perfect balance of bright, tangy, and satisfying flavors. Whether enjoyed at a backyard barbecue, picnic, or a relaxed summer evening, this classic pasta salad is a must-have warm-weather favorite.

INGREDIENTS

• 3 small red bell peppers (24 ounces; 680 g)
• 2 cups grape tomatoes (11 ounces; 312 g), halved
• 1 large shallot (2 ounces; 56 g), finely chopped
• 1 1/2 tablespoons (23 ml) fresh lemon juice (from 1 lemon)
• 1 1/2 tablespoons (23 ml) red wine vinegar
• 1/2 teaspoon crushed red pepper
• 2 tablespoons plus 2 teaspoons (24 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• 1/2 cup (120 ml) olive oil, divided
• 4 quarts (3.8 L) water
• 1 pound (454 g) uncooked conchiglie pasta, medium pasta shells, or orecchiette pasta
• 5 medium cloves garlic, thinly sliced
• 6 ounces (170 g) Genoa salami slices, cut into 1/2-inch-thick strips (about 2 cups), divided
• 1/2 cup chopped mild banana pepper rings (3 1/2 ounces; 100 g)
• 1/2 cup coarsely chopped pitted kalamata olives (2 3/4 ounces; 78 g)
• 2 tablespoons drained non-pareil capers (1 ounce; 27 g)
• 1 pound (454 g) fresh mozzarella cheese, torn into small bite-size pieces
• 1 cup roughly chopped fresh basil

INSTRUCTIONS

1. Working directly over the flame of a gas burner or under a broiler, cook the red bell peppers, turning occasionally, until deeply charred all over, about 10 minutes. Transfer to a heatproof bowl, cover with plastic, and let stand 5 minutes. Place in a medium bowl and cover with plastic wrap. Let stand at room temperature until cool enough to handle, about 15 minutes. Peel charred skin from bell peppers; discard skin and seeds. Slice peppers into 1/4-inch strips.
2. In a large bowl, stir together tomatoes, shallot, lemon juice, red wine vinegar, crushed red pepper, and 2 teaspoons (6g) salt. Marinate, uncovered, at room temperature for 15 minutes, stirring occasionally and gently smashing some of the tomatoes using the back of a wooden spoon. Stir in sliced red bell peppers and 1/4 cup of oil; set aside.
3. Bring water to a boil in a 6- to 8-quart pot set over high heat. Add remaining 2 tablespoons (18g) salt and return to a vigorous boil over high. Add pasta, and cook for 2 minutes longer than the package directions for al dente, until pasta is tender.
4. While the pasta cooks, heat remaining 1/4 cup oil in a large nonstick skillet over medium heat. Add garlic and 3 ounces (85g) salami; cook, stirring often, until garlic is light golden and salami starts to crisp along edges, 4 to 6 minutes; stir into tomato mixture.
5. Drain pasta in a colander. Add pasta, banana peppers, olives, capers, and remaining 3 ounces salami to tomato mixture, stirring to combine. Let stand, uncovered, at room temperature, until flavors meld, about 30 minutes. Stir in mozzarella and basil.