Italian Pasta Salad
This Italian Pasta Salad is a vibrant combination of tri-color rotini pasta, salami, crisp vegetables, mozzarella, and zesty Italian dressing—perfect for summer gatherings or meal prepping.
12 Servings
Ingredients
- 1 12-ounce package tri-color rotini pasta
- ¾ pound Italian salami finely diced
- ½ green bell pepper thinly sliced
- ½ red bell pepper thinly sliced
- ½ red onion finely chopped
- 1 6-ounce can sliced black olives, drained
- 8 ounces small fresh mozzarella balls ciliegine
- 1 cup bottled Italian-style salad dressing
- 3 0.7-ounce packets dry Italian-style salad dressing mix (or to taste)
- ½ cup freshly shredded Parmesan cheese
Instructions
Prepare the Pasta:
- Bring a large pot of lightly salted water to a rolling boil. Add the tri-color rotini and cook until al dente, approximately 8 minutes. Drain and rinse the pasta thoroughly under cold water to stop the cooking process and cool the noodles. Set aside.
Combine Ingredients:
- In a large mixing bowl, combine the cooled pasta with the diced salami, green and red bell peppers, chopped red onion, mozzarella balls, and sliced black olives. Gently toss to distribute evenly.
Dress the Salad:
- Pour the Italian-style salad dressing over the pasta mixture. Toss gently to coat all components thoroughly.
Add Dry Seasoning:
- Sprinkle in the dry Italian-style salad dressing mix. Stir until the seasoning is fully incorporated.
Garnish and Serve:
- Sprinkle freshly shredded Parmesan cheese over the top of the salad. Serve immediately or cover and refrigerate for up to 4 hours to allow flavors to meld. Stir again before serving if chilled.
Notes
To make this recipe gluten-free, simply substitute the tri-color rotini pasta with a certified gluten-free alternative. Additionally, verify that both the bottled Italian dressing and dry dressing mix are labeled gluten-free, as some brands may include wheat-based thickeners or additives.