Zesty Italian Pasta Salad (Print-Friendly Version)
Vibrant rotini pasta with pepperoni, salami and veggies in tangy homemade Italian dressing - perfect for gatherings!
# Ingredients List:
→ Main Ingredients
01 -
1 recipe homemade Italian Dressing
02 -
1 lb rotini pasta
03 -
3.5-4 oz pepperoni, quartered (about ¾ cup)
04 -
4 oz sliced salami, quartered (about ¾ cup)
05 -
1 pint cherry tomatoes, halved
06 -
1 cup black olives, drained and halved
07 -
1 orange bell pepper, chopped
08 -
1 green bell pepper, chopped
09 -
½ cup finely diced red onion
10 -
2 tablespoons chopped pepperoncini
11 -
8 oz fresh mozzarella pearls
→ Garnish
12 -
Parmesan cheese
13 -
Fresh parsley
# 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 pasta in salted water according to the package directions. Drain and add to a large serving bowl.
03 -
Pour HALF of the Dressing over the warm pasta and toss to combine. Add the rest of the pasta salad ingredients and toss to combine.
04 -
For best results, chill the pasta salad for at least 30 minutes before serving (up to 24 hours). Chill the remaining Dressing separately.
05 -
When ready to serve, toss the salad with the remaining Dressing and garnish with fresh parsley and Parmesan.
# Extra Tips:
01 -
Leftover pasta salad can be stored in an airtight container for 4-5 days in the refrigerator. The salad may become drier over time as the pasta absorbs the dressing; adding more dressing can help refresh it.