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Italian Pasta Salad Recipe

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3.9 from 9 reviews

A colorful and flavorful Italian Pasta Salad featuring rotini pasta, fresh bell peppers, cherry tomatoes, mozzarella pearls, and cured meats, all tossed in a zesty Italian dressing. Perfect as a refreshing side dish or light main for gatherings and meal prep.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 38 minutes
  • Yield: 12 servings
  • Category: Salad
  • Method: Boiling
  • Cuisine: Italian

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)
  • ½ cup finely diced red onion
  • 1 cup sliced black olives
  • ¼ cup fresh chopped parsley

Dairy

  • 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

  • 1 ¼ cup Italian salad dressing (store-bought or homemade)
  • 1-2 tablespoons olive oil (for drizzling over pasta after draining)

Instructions

  1. Boil the Pasta: Begin by bringing a large pot of water to a rolling boil. Once boiling, generously salt the water with about 1 tablespoon of kosher salt to season the pasta while cooking.
  2. Cook Pasta Al Dente: Add the rotini pasta to the boiling water and cook until just al dente, or about 30 seconds less than package instructions suggest. Use a timer to avoid overcooking.
  3. Drain and Cool the Pasta: Drain the cooked pasta thoroughly and spread it out on a tray or parchment paper. Drizzle 1 to 2 tablespoons of olive oil over the pasta to prevent sticking and toss gently. Allow the pasta to cool completely.
  4. Prepare Salad Ingredients: While the pasta cooks and cools, dice the bell peppers, slice the cherry tomatoes, finely dice the red onion, and chop the parsley. Use paper towels to blot any excess moisture from the vegetables for optimal texture.
  5. Combine Ingredients: In a large mixing bowl, combine the cooled pasta, diced vegetables, mozzarella pearls, chopped salami, mini pepperoni, black olives, chopped parsley, and grated Parmesan cheese.
  6. Toss with Dressing: Pour the Italian salad dressing over the salad mixture and toss gently to evenly coat all ingredients. For best flavor development, refrigerate and chill the salad for 2 to 3 hours before serving.
  7. Adjust Dressing if Made Ahead: If preparing the salad 8 to 12 hours ahead, toss it again with approximately ½ cup additional dressing before serving to compensate for the pasta absorbing some of the dressing during storage.

Notes

  • Use paper towels to pat dry vegetables after washing to prevent watery salad.
  • For homemade Italian dressing, combine olive oil, red wine vinegar, garlic, oregano, basil, salt, pepper, and a pinch of sugar.
  • If storing, keep salad refrigerated in an airtight container.
  • Adjust the amount of dressing according to your preference and freshness of ingredients.
  • Chilling improves flavor by allowing ingredients to meld together.

Find it online: https://cheftinaskitchen.com/italian-pasta-salad-recipe/