Description
A colorful, make-ahead pasta salad tossed with crunchy veggies, savory Italian meats, fresh mozzarella, and a tangy homemade Italian dressing—perfect for picnics or potlucks.
Ingredients
1 lb rotini pasta
¾ cup quartered pepperoni (3.5–4 oz)
¾ cup quartered salami (4 oz)
1 pint cherry tomatoes, halved
1 cup black olives, drained and halved
1 orange bell pepper, chopped
1 green bell pepper, chopped
½ cup finely diced red onion
2 tbsp chopped pepperoncini
8 oz fresh mozzarella pearls
Grated Parmesan and chopped parsley, to garnish
Homemade Italian dressing (see instructions)
Instructions
- Prepare the dressing and refrigerate; shake well before using.
- Cook rotini in salted boiling water until al dente; drain and transfer to a large bowl.
- Toss warm pasta with half the dressing to help it absorb flavor.
- Add pepperoni, salami, tomatoes, olives, bell peppers, red onion, pepperoncini, and mozzarella; toss gently to combine.
- Cover and refrigerate 30–60 minutes (or up to 24 hours) to let flavors meld.
- Before serving, toss with remaining dressing and garnish with Parmesan and parsley.
Notes
- Assemble minus dressing up to a day ahead; add dressing just before chilling.
- If salad dries out, stir in a bit more dressing or a drizzle of olive oil.
- Use gluten-free rotini or omit meats for a vegetarian version.
- Drizzle a little olive oil on drained pasta to prevent sticking before dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook assembly
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
