Easy Italian Pasta Salad
Tri-Color Rotini Pasta Salad – a simple blend of pasta, salami, veggies, and mozzarella with zesty Italian flair. Ideal for gatherings or a quick meal fix.
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.
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