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Italian Dressing Pasta Salad

Bright and Fresh Italian Dressing Pasta Salad for Any Occasion

This Italian Dressing Pasta Salad is a colorful, refreshing dish that brings summer flavors to your table.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Holds onto the dressing; can substitute with fusilli or penne.
For the Salad
  • 6 ounces Genoa Salami Feel free to use any preferred cured meat or omit for a vegetarian variant.
  • 6 ounces Pepperoni Turkey pepperoni can be used for a leaner option.
  • 1 cup Cherry Tomatoes Substitute with halved grape tomatoes if preferred.
  • 1 cup Bell Peppers Interchange colors as you like; green adds earthiness, while orange or yellow offers sweetness.
  • 1 small Red Onion Substitute with green onions for a milder flavor or omit if preferred.
  • 1/2 cup Black Olives Kalamata olives can easily replace them.
  • 1/2 cup Pepperoncini Use sliced banana peppers for a milder kick instead.
  • 1 cup Mozzarella Pearls Fresh mozzarella can be cubed if pearls aren’t available.
  • 1/4 cup Parmesan Cheese Use Parmesan shavings if grated is unavailable.
  • 2 tablespoons Fresh Parsley Substitute with basil or omit if you want a simpler look.

Equipment

  • large pot
  • Colander
  • Serving Bowl
  • spatula

Method
 

Step-by-Step Instructions for Italian Dressing Pasta Salad
  1. Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the rotini, cooking it for 8–10 minutes, or until al dente. Drain the pasta in a colander and immediately transfer it to a large serving bowl, allowing it to cool slightly while you prepare the dressing.
  2. Pour half of your homemade dressing over the warm rotini, using a spatula to toss the pasta well. Set aside for a few minutes to allow the pasta to soak in that zesty dressing.
  3. Gently fold in the Genoa salami, pepperoni, cherry tomatoes, bell peppers, red onion, black olives, pepperoncini, and mozzarella pearls. Stir the mixture just enough to combine everything.
  4. Cover the salad with plastic wrap and place it in the refrigerator for at least 30 minutes.
  5. When you’re ready to serve the salad, toss it lightly again. Add the remaining dressing and sprinkle freshly chopped parsley and grated Parmesan cheese on top.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 30mgSodium: 850mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4-5 days. The salad can be frozen without dressing for up to 3 months. Thaw in the fridge overnight, adding dressing before serving.

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