Description
A refreshing and easy-to-make Italian Pasta Salad featuring rotini pasta, fresh vegetables, mozzarella, and Italian dressing. Perfect as a summer side dish or a make-ahead meal, this colorful salad is packed with vibrant flavors and textures. You can customize it by adding salami for a non-vegetarian option or substitute cheeses for different tastes.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, chopped
- 3/4 cup black olives, sliced
- 1/2 cup red onion, thinly sliced
Cheese and Meat
- 1 cup mozzarella pearls or cubed mozzarella
- 1/2 cup salami, sliced into strips (optional)
Dressing and Garnish
- 3/4 cup Italian dressing
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, chopped red bell pepper, sliced black olives, thinly sliced red onion, mozzarella pearls (or cubes), and salami strips if using.
- Add Dressing: Pour the Italian dressing over the salad mixture. Toss thoroughly to coat all the ingredients evenly with the dressing.
- Season and Garnish: Add chopped fresh parsley, then season with salt and freshly ground black pepper to taste. Mix again to distribute the seasoning.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For optimal taste, chilling for at least one hour is recommended.
- Serve: Toss the salad again just before serving to redistribute dressing and flavors. Enjoy chilled.
Notes
- You can substitute mozzarella with feta or provolone for a different flavor profile.
- Make it vegetarian by omitting the salami.
- For best flavor, chill the salad for at least one hour before serving.
