Zesty Italian Pasta Salad (Print)
Vibrant rotini pasta tossed with pepperoni, salami, fresh vegetables and mozzarella in a tangy homemade Italian dressing.
# What You'll Need:
→ Pasta and Dressing
01 -
1 recipe homemade Italian Dressing
02 -
1 lb. rotini pasta
→ Meats and Cheeses
03 -
3.5-4 oz. pepperoni, quartered (about ¾ cup)
04 -
4 oz. sliced Genoa salami, quartered (about ¾ cup)
05 -
8 oz. fresh mozzarella pearls
→ Vegetables
06 -
1 pint cherry tomatoes, halved
07 -
1 cup black olives, drained and halved
08 -
1 orange bell pepper, chopped
09 -
1 green bell pepper, chopped
10 -
½ cup finely diced red onion
11 -
2 tablespoons chopped pepperoncini
→ Garnish
12 -
Parmesan cheese, freshly grated
13 -
Fresh parsley, chopped
# How to Make It:
01 -
Prepare the Italian Dressing according to the directions. Refrigerate until ready to use, then shake to recombine before using.
02 -
Cook the rotini in generously salted water according to the package directions until al dente. Drain thoroughly.
03 -
Transfer warm pasta to a large serving bowl and pour HALF of the prepared Dressing over it. Toss thoroughly to coat all pasta pieces.
04 -
Add the pepperoni, salami, cherry tomatoes, black olives, bell peppers, red onion, pepperoncini, and mozzarella pearls to the dressed pasta. Gently toss to combine all ingredients evenly.
05 -
For best flavor development, cover and refrigerate the pasta salad for at least 30 minutes (up to 24 hours). Refrigerate remaining dressing separately.
06 -
When ready to serve, toss the pasta salad with the remaining dressing. Garnish with freshly grated Parmesan cheese and chopped parsley.
# Additional Notes:
01 -
This pasta salad can be prepared up to 24 hours in advance for stress-free entertaining while maintaining bright, fresh flavors.
02 -
Reserving half the dressing until serving keeps the salad from drying out and adds maximum flavor.