Italian Pasta Salad Recipe
A vibrant and flavorful dish featuring rotini pasta mingled with savory salami, mozzarella, and an array of colorful vegetables, all harmonized with a zesty Italian vinaigrette. Ideal as a make-ahead companion for gatherings or casual meals.
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Servings: 12
Ingredients
- ½ teaspoon Italian seasoning
- ½ green bell pepper finely diced
- 8 ounces salami chopped
- 1 cup Italian vinaigrette dressing homemade or store-bought
- ⅓ cup diced red onion
- 1 cup cubed mozzarella cheese
- ½ red bell pepper diced
- ⅓ cup shredded Parmesan cheese
- ½ orange bell pepper chopped
- 3 tablespoons chopped fresh parsley
- ½ cup sliced black olives
- 16 ounces tricolor rotini pasta
- Salt and black pepper to taste
- 1 pint grape tomatoes halved
Instructions
- Bring a large pot of salted water to a boil and cook the tricolor rotini until al dente according to package instructions. Drain and rinse under cold water to halt cooking.
- In a spacious mixing bowl, combine the cooked pasta with chopped salami, mozzarella cubes, halved tomatoes, black olives, diced bell peppers, red onion, shredded Parmesan, fresh parsley, and Italian seasoning.
- Pour the vinaigrette over the mixture and toss thoroughly until all components are evenly coated.
- Cover and chill in the refrigerator for a minimum of 2 hours to allow flavors to meld.
- Season with salt and freshly ground black pepper before serving.
Notes
Keep leftovers refrigerated in a sealed container for up to three days. Stir well before serving, adding extra dressing if needed to revive the flavors.