Italian Pasta Salad
Italian Pasta Salad is loaded with yummy ingredients. Salami, cherry tomatoes, olives, fresh mozzarella and more! This pasta salad recipe comes together quickly.
Ingredients
- 16 oz Tri-Colored Rotini Pasta, uncooked
- 1 Tablespoon Salt
The Salad
- 1 pint Cherry Tomatoes, cut in half
- 1 lb Italian Salami or Summer Sausage, cut in rounds, then quartered
- ½ cup Pepperoncinis, sliced
- 10 oz Mozzarella Balls (pearls)
- ½ cup Kalamata Olives, pitted, cut in half
- ½ cup Large Black Olives, pitted, sliced in thirds
- ⅓ cup Red Onion, diced
- ½ Orange Bell Pepper, diced
- 9 large Fresh Basil Leaves, Chopped
- 1 (16 oz) bottle Italian Dressing (use your favorite)
Garnish
- ½ cup Shredded Parmesan Cheese
Instructions
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Bring a pot of water to boil. Add the rotini and the salt. Cook until al dente, or softer if you like. Don't cook too much as the pasta might fall apart when stirred in the salad.
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Drain the pasta and immediately rinse it with cold water until cooled. This prevents overcooking. Add pasta to a large bowl.
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Add all of the ingredients except for the dressing and parmesan, then stir.
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Pour in half of the bottle of dressing, then gently toss to coat all of the ingredients.
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Chill the pasta salad in the fridge for about 2 to 3 hours before serving, if you can. This helps the flavors all soak in.
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Right before serving, add half of the remaining dressing and toss the salad. Taste and add more dressing if desired.
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Garnish with shredded parmesan cheese.
Recipe Notes
- Store in an airtight container in the fridge for up to 3 days.
- Stir the leftovers well and add more dressing if needed to freshen up the flavors.
Calories may vary by type of dressing and ingredients you choose.