Description
This zesty Italian pasta salad is loaded with rotini, pepperoni, salami, mozzarella pearls, crisp vegetables, and tossed in a bold homemade Italian dressing that’s bright, tangy, and packed with flavor.
Ingredients
- 1 recipe homemade Italian dressing
- 1 lb. rotini pasta
- 3.5–4 oz. pepperoni, quartered
- 4 oz. sliced salami, quartered
- 1 pint cherry tomatoes, halved
- 1 cup black olives, drained and halved
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup finely diced red onion
- 2 tablespoons chopped pepperoncini
- 8 oz. fresh mozzarella pearls
- Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
1. Prepare the homemade Italian dressing according to recipe directions and refrigerate until ready to use.
2. Cook the rotini pasta in salted water according to package directions until al dente. Drain and transfer to a large serving bowl.
3. Pour half of the dressing over the warm pasta and toss to coat evenly.
4. Add the pepperoni, salami, cherry tomatoes, black olives, bell peppers, red onion, pepperoncini, and mozzarella pearls. Toss until fully combined.
5. Cover and chill the pasta salad for at least 30 minutes or up to 24 hours for best flavor.
6. Before serving, toss with the remaining dressing and garnish with Parmesan cheese and fresh parsley.
Notes
For the best flavor, chill the pasta salad before serving so the ingredients can absorb the dressing.
Store leftovers in an airtight container in the refrigerator for 4-5 days.
If the pasta absorbs too much dressing over time, add extra dressing before serving to refresh the salad.
You can prepare the salad up to 24 hours in advance for easy entertaining.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg