Italian Pasta Salad Recipe
Introduction
This Italian Pasta Salad is a vibrant and flavorful dish perfect for picnics, potlucks, or a quick weeknight meal. Packed with colorful veggies, savory salami, mozzarella, and tangy Italian dressing, it’s sure to please a crowd and satisfy your cravings.
Ingredients
- 1 lb. Rotini pasta
- 1 small red bell pepper (about 1 cup diced)
- 1 small green pepper (about 1 cup diced)
- 1 pint cherry tomatoes (sliced)
- 8 oz. Mozzarella pearls (about 1 ¼ cups)
- ¾ cup chopped salami (4-5 oz.)
- ¾ cup mini pepperoni
- 1 cup sliced black olives
- ½ cup finely diced red onion
- ¼ cup fresh chopped parsley
- 1/3 cup grated Parmesan cheese
- 1 ¼ cup Italian salad dressing (see notes for homemade recipe)
Instructions
- Step 1: Bring a large pot of water to a boil. Once boiling, add 1 tablespoon kosher salt to generously season the water.
- Step 2: Add the rotini pasta and cook until al dente, or about 30 seconds less than the package instructions. Set a timer to avoid overcooking.
- Step 3: Drain the pasta and spread it out on a tray or parchment paper. Drizzle 1-2 tablespoons of olive oil over the pasta to prevent sticking and let it cool completely.
- Step 4: While pasta cooks and cools, prepare the vegetables. Dice the red and green bell peppers finely, slice the cherry tomatoes, and finely dice the red onion. Dab any excess moisture from the veggies with paper towels.
- Step 5: In a large bowl, combine the cooled pasta, diced peppers, cherry tomatoes, mozzarella pearls, chopped salami, mini pepperoni, black olives, diced red onion, chopped parsley, and grated Parmesan cheese.
- Step 6: Pour the Italian salad dressing over the combined ingredients and toss everything gently to coat evenly.
- Step 7: For best flavor, chill the salad for 2-3 hours before serving to let the flavors meld.
- Step 8: If preparing the salad 8-12 hours ahead, add an extra ½ cup of dressing before serving, as the pasta will absorb some dressing during storage.
Tips & Variations
- For a homemade dressing, mix olive oil, red wine vinegar, garlic, Italian herbs, salt, and pepper. This enhances freshness and lets you control ingredients.
- Substitute salami and pepperoni with cooked Italian sausage or omit for a vegetarian version.
- Use different pasta shapes like penne or fusilli if rotini is unavailable.
- Add fresh basil or a splash of lemon juice for extra brightness.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. Before serving leftover salad, stir well and add extra Italian dressing if it has thickened or the pasta has absorbed too much. This salad is best served chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, it actually tastes better after resting for a few hours to let the flavors meld. Just be sure to add some extra dressing before serving if it’s been refrigerated for more than 8 hours.
Can I use a different type of cheese?
Mozzarella pearls work best here for their mild flavor and texture, but cubed provolone or feta can also be delicious alternatives depending on your preference.
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Italian Pasta Salad Recipe
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 8–10 servings 1x
Description
A vibrant and flavorful Italian Pasta Salad featuring rotini pasta tossed with fresh bell peppers, cherry tomatoes, mozzarella pearls, salami, pepperoni, olives, and red onion. Tossed in a zesty Italian dressing and finished with Parmesan cheese and fresh parsley, this salad is perfect for potlucks, picnics, or as a refreshing side dish.
Ingredients
Pasta
- 1 lb. Rotini pasta
Vegetables
- 1 small red bell pepper (about 1 cup diced)
- 1 small green bell pepper (about 1 cup diced)
- 1 pint cherry tomatoes (sliced)
- 1 cup sliced black olives
- ½ cup finely diced red onion
- ¼ cup fresh chopped parsley
Dairy & Cheese
- 8 oz. Mozzarella pearls (about 1 ¼ cups)
- 1/3 cup grated Parmesan cheese
Meats
- ¾ cup chopped salami (4–5 oz.)
- ¾ cup mini pepperoni
Dressing & Extras
- 1 ¼ cup Italian salad dressing (see notes for homemade recipe)
- 1–2 tablespoons olive oil (for drizzling)
- 1 tbsp. kosher salt (for pasta water)
Instructions
- Boil the Pasta: Begin by boiling a large pot of water. Once the water reaches a rolling boil, season it generously with 1 tablespoon of kosher salt to enhance pasta flavor.
- Cook the Pasta: Add the rotini pasta to the boiling water and cook until al dente, about 30 seconds less than the package instructions recommend. This ensures the pasta remains firm once mixed into the salad.
- Drain and Cool: Drain the pasta thoroughly and spread it out evenly on a tray or parchment paper. Drizzle with 1-2 tablespoons of olive oil to prevent sticking and allow it to cool completely before mixing with other ingredients.
- Prepare Vegetables and Meats: While the pasta is boiling and cooling, dice the red and green bell peppers finely to about equal size, slice the cherry tomatoes, and slice the black olives. Finely dice the red onion and chop the fresh parsley. Use paper towels to pat dry any excess moisture from the vegetables to keep the salad crisp.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, diced peppers, cherry tomatoes, mozzarella pearls, chopped salami, mini pepperoni, sliced olives, diced red onion, fresh parsley, and grated Parmesan cheese.
- Toss with Dressing: Pour 1 ¼ cups of Italian salad dressing over the combined ingredients. Toss everything gently but thoroughly to ensure even coating of the dressing.
- Chill Before Serving: For best flavor and texture, cover the salad and chill it in the refrigerator for 2-3 hours before serving to allow the flavors to meld.
- Make-Ahead Tip: If preparing the salad 8-12 hours in advance, reserve half a cup of additional Italian dressing. Before serving, toss the salad again with the extra dressing to replenish moisture absorbed by the pasta during storage.
Notes
- Use paper towels to remove excess moisture from the vegetables to keep the salad fresh and prevent it from becoming soggy.
- To make a homemade Italian dressing, combine olive oil, red wine vinegar, garlic, Dijon mustard, dried oregano, basil, salt, and pepper to taste.
- The salad tastes best if refrigerated for a few hours before serving to allow flavors to blend.
- Adding extra dressing before serving is recommended if the salad is stored overnight to keep it moist and flavorful.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian pasta salad, rotini pasta salad, Italian dressing salad, summer salad, picnic salad, make-ahead salad
