This Easy Italian Pasta Salad combines rotini pasta with fresh veggies, mozzarella, salami, and zesty Italian dressing. It’s the perfect side dish for your summer potluck and an excellent meal prep choice.
Let’s talk about why I’m all in on this easy pasta salad recipe. It’s the ultimate multitasker, showing up as the classic side dish at a summer party or as the main meal with a side of lean protein when I’m craving something more substantial. What I appreciate most is the flexibility – raid your kitchen, toss in whatever fresh vegetables and cheese you have, and add a tangy Italian dressing to seal the deal. It’s gourmet made simple, and it never fails to impress.
Ingredients for the Easy Italian Pasta Salad
- Tri-color rotini pasta – Serves as the foundation of the dish.
- Salami – Contributes a savory and slightly spicy flavor.
- Cherry tomatoes – Adds freshness and a juicy, sweet component.
- Fresh mozzarella balls – Introduces a creamy texture and a mild, milky flavor, complementing the pasta and other ingredients.
- Sliced black olives – Provides a briny and earthy note.
- Yellow bell pepper – Contributes a crisp texture, sweet flavor, and vibrant color.
- Red onion – Adds mild sharpness and subtle sweetness.
- Italian parsley – Imparts herbaceous freshness, elevating the overall flavor profile.
- Italian dressing – Adds zing to the salad and pulls everything together.
- Salt and pepper – Allows for personalized seasoning.
Making the Easy Italian Pasta Salad
- Cook the pasta – Boil the tri-color rotini pasta in a large pot of salted water until it reaches al dente. Once cooked, rinse the pasta under cold water for a minute or two to cool it down and halt the cooking process. Let it cool to room temperature.
- Combine ingredients – Add the cooked pasta, salami, cherry tomatoes, mozzarella cheese, sliced black olives, yellow bell pepper, red onion, and Italian parsley in a large bowl. Toss the ingredients thoroughly until each component is evenly coated in the Italian dressing.
- Chill before serving – Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes before serving.
Variations and substitutions
Pasta preference – Swap out the tri-color rotini with any dry macaroni-style pasta. Opt for varieties with ridges and grooves to enhance the dressing’s adherence.
Bell pepper flexibility – Choose any color bell pepper that suits your taste or is readily available.
Mozzarella choice – Perlini-sized mozzarella is my go-to for its size match with other ingredients in the salad. However, feel free to mix it up by trying various mozzarella ball sizes or cutting a fresh mozzarella log into small pieces for a personalized touch.
Salami style – Control salami thickness by slicing a sausage or use pre-sliced salami from the deli section for convenience.
Vegetarian twist – Cater to vegetarians by omitting the salami altogether.
Homemade dressing option – Consider making a quick homemade Italian dressing for a personalized touch. Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, grated parmesan cheese, salt, and pepper. Adjust the ratios to your liking.
Tips for success
- Cool pasta completely – Ensure the pasta has cooled entirely before assembling the salad. Warm pasta can cause fresh produce to wilt and lose its crunch, affecting the overall texture of the dish.
- Salt the pasta water – Add salt to the water used for boiling the pasta to impart extra flavor. This simple step enhances the taste of the pasta.
- Cook to al dente – Avoid overcooking the pasta, which can lead to a mushy texture. Cook it to al dente and no further, ensuring the pasta maintains its firmness.
- Adjust for larger boxes – If your tri-color rotini comes in a 16-ounce box instead of the standard 12-ounce box, feel free to use the entire box. Increase the amount of dressing to 1 cup to maintain the ideal moisture balance in the salad.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days.
I do not recommend freezing the salad as the texture will be impacted once thawed.
Easy Italian Pasta Salad FAQs
Absolutely, the flavors meld well over time. Refrigerate for at least 30 minutes before serving, or make it a day in advance for enhanced taste.
Ensure you cook the pasta to al dente and no longer. Rinse the pasta under cold water to stop the cooking process.
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Easy Italian Pasta Salad
Ingredients
- 12 ounces dry tri-color rotini pasta about 3 ¾ cups
- 9 ounces dry salami diced into ¼ inch pieces (about 2 cups)
- 10 ounces cherry tomatoes cut in half (about 2 cups)
- 1 (8 ounce) tub of Perlini mozzarella balls, drained
- 1 3.8 ounce can of sliced black olives, drained
- 1 large yellow bell pepper diced (about 1 cup)
- ½ large red onion diced (about ½ cup)
- ¼ cup Italian parsley finely chopped
- ¾ cup Italian dressing
- Salt and pepper to taste
Instructions
- Cook the pasta to al dente according to the package directions. Rinse the cooked pasta under cold water for a minute or two to cool the pasta and stop the cooking process. Allow the pasta to cool to room temperature.
- Combine all the ingredients in a large bowl and toss well until everything is evenly coated in the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- I do not recommend freezing the salad as the texture will be impacted once thawed.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.