Description

A refreshing and colorful Italian Pasta Salad featuring rotini pasta, fresh vegetables, mozzarella balls, and a zesty Italian dressing. Perfect as a picnic side dish or a light summer meal, this salad combines a variety of textures and flavors, with an optional addition of salami for extra protein. It’s easy to prepare, can be made ahead, and is ideal for gatherings or quick lunches.

Ingredients

Scale

Pasta

12 ounces rotini pasta

Vegetables & Cheese

1½ cups cherry tomatoes, halved
1 cup cucumber, diced
1 cup mozzarella balls (bocconcini), halved
¾ cup sliced black olives
¾ cup red bell pepper, diced
½ cup red onion, thinly sliced
½ cup sliced pepperoncini (optional)

Meat (Optional)

1 cup salami, diced (optional)

Dressing & Garnish

¾ cup Italian dressing (store-bought or homemade)
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it thoroughly under cold water to stop the cooking process and cool it down.
Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta along with the cherry tomatoes, diced cucumber, mozzarella balls, sliced black olives, diced red bell pepper, thinly sliced red onion, pepperoncini (if using), and diced salami (if using). Toss gently to mix all ingredients evenly.
Add Dressing and Season: Pour the Italian dressing over the salad mixture and toss until every component is well coated with the dressing. Season the salad with salt and freshly ground black pepper to suit your taste.
Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to a container, then refrigerate for at least 30 minutes to allow the flavors to meld together beautifully.
Serve and Garnish: Before serving, give the salad a final toss and sprinkle with the chopped fresh parsley for a burst of color and fresh herb flavor.

Notes

This pasta salad is great made ahead of time and can be stored in the fridge for up to 3 days, making it perfect for meal prep or parties.
For a vegetarian version, simply omit the salami without compromising the flavor and texture of the salad.
Feel free to substitute any short pasta shape like penne or farfalle if rotini is not available or preferred.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Italian-American